Make Hard Cheese (October 2022)

Here at Riverside, we run cheese-making workshops every winter and spring, when we have an abundance of fresh raw milk from our own cows. After having covered naturally fermented cheeses earlier in the season, we are now going to share with you this original Swiss recipe.

Tanja has decades of experience in cheese making and processing. She is passionate about good food and has a “no fuss” approach to cooking and baking of all kinds. Faline is Tanja's 16-year-old daughter and knows a thing or two about preparing healthy food for herself – any teens who like cheese out there?!

Together, Tanja and Faline will debunk some of the myths surrounding successful cheese making and share with you lessons they learned over the years.

For this 2-hour session in our commercial kitchen, they will make a few cheeses for you in advance, so that on the day, you can sample…