Cheese Making Workshop with Andrew Stevenson
Organised by Riverside Education
Saturday, 5th August, 10am to 12pm (midday)
Limited to 12 participants.
$35 per person. Sponsorships available.
At Riverside Community
Dive into the fascinating adventure of learning how to make Camembert at home with our new workshop here at Riverside Education!
Camembert, a creamy, surface-ripened cow's milk cheese tracing back to the 18th century in Normandy, France, is a favourite among Kiwis. We're thrilled to present this workshop, a first of its kind, that takes you on a journey from novice to cheese maker.
Under the knowledgeable guidance of Andrew, an experienced Camembert crafter using both goat's and cow's milk, you will delve into the secrets of making this rich, round French treat. He aims to dispel any misconceptions about cheese making while highlighting how straightforward it can indeed be.
In this 2-hour workshop held in our professional kitchen, Andrew will have some cheese prepared beforehand for sampling and comparison. The session promises a balanced blend of hands-on cheese crafting, demonstrations, and a leisurely tea break where you can ask any Camembert related questions.
You will gain comprehensive understanding on producing and maturing Camembert. By the session's end, you'll be equipped with enough knowledge and confidence to make Camembert at home, fostering a sense of self-sufficiency.
Come with a friend, come with an appetite, and walk away filled with inspiration and a skill you can take pride in.
Limited to 12 participants. Sponsorships available (just ask). Bookings essential: Book Now
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.’
