Make Swiss-Style Hard Cheese

(The June newsletter wrongly states 'Saturday' on the workshop poster. Please note it is meant to say Sunday.)

Tanja and Verena have decades of experience in cheese making and processing. They are passionate about good food and take a " no-fuss” approach to cooking and baking. Together, they will debunk some myths surrounding successful cheese-making and share lessons they learned over the years.

For this two-hour session in our commercial kitchen, they will make some cheese for you in advance so that you can sample and compare on the day. As a bonus, they will also make some paneer. In addition to tasting the homemade goodies, participants will also be taken through the process of making the cheese so that they can go home feeling confident to follow the recipe in their own kitchen and empowered to experiment with the base ingredients.

This summer, we were very fortunate to have a visit from renowned cheese maker David Asher. Tanja and Verena picked up some tips from him to make this beautiful recipe even easier and more natural!

This session is semi-hands-on, semi-demonstration – there will be times for you to sit down, relax and watch, and others where you can get right into it :)

Bring a friend, bring an appetite, and take home some inspiration.

Limited to 12 participants. Bookings are essential. Bookings close Friday, 7th June at 2pm.

This workshop is proudly sponsored by the Riverside Community Trust. Please contact Tanja (at education@riverside.org.nz) for workshop questions or to ask about sponsorship options.

Please note that we will be using Riverside Milk which is RAW milk and may not be suitable for everyone's consumption. The Ministry of Primary Industries advises the following: ‘Raw milk may contain microorganisms that can causeserious illness. To reduce the risk of illness, raw milk should be heated to at least 70 degree Celsius for one minute. This is critical for infants, young children, the elderly, pregnant women and people with weakened immune systems.’