Organised by Riverside Education
Thursday, 21st March, 6.30pm - 9pm
At Riverside Centre (Kitchen)
Registrations essential - Limited to 12 participants
Please register with Tanja: firstname.lastname@example.org
$30 per person
You too, can make a delicious hard cheese that ripens within two weeks in your pantry - it's easy!
Based on a traditional Swiss alpine recipe - and using Riverside Milk - we will show you how to make and store "Mutschli Cheese". During the evening, we will endeavor to answer all your questions about raw milk, rennet, cultures etc. - and we will make some Paneer as a side-kick!
This workshop is proudly sponsored by Riverside Community Trust Board.
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.’