Cheese-making Course – Of Course

I was slurping down last-rainy-night’s homemade Carrot and Ginger Soup in a staff room today and spied a flyer for a cheese-making workshop in Tauranga this weekend, with a second being held on the 18th of August (the same day Pennie Brownlee’s ‘The Nature of Creativity’ course is on).

One of the reasons I wanted to tell you about these cheesy events is that they tautoko the ‘eating and living with less plastic‘ stories I’ve recently published.

Neil Willman from New Zealand Cheese-making School based in Putaruru is leading the two August 1-day workshops, which are being held in Otumoetai College’s Food Technology Rooms. These days of cheese-making, tasting and taking are a fundraiser for students travelling to Europe on a gastronomic tour of sorts in 2013. Supporting fresh, hungry, ambitious minds? – even more incentive to attend these great learning opportunities of the cultured and culinary variety.

Saturday 4th August 2012

Learn how to make Halloumi, Whey Ricotta, Mozzarella, Cultured Butter, Yoghurt and Clotted Cream.
A cheese tasting with product from Over the Moon Dairy.
Take home your own handmade Halloumi, Mozzarella and Cultured Butter.
Price: $199 per person

Saturday 18th August 2012

Learn how to make Brie, Mascarpone, Yoghurt, Milk Ricotta and Labna/Quark.
A cheese tasting with product from Over the Moon Dairy.
Take home your own handmade Brie and Milk Ricotta.
Price: $199 per person

NZ Cheese-making School promises this of the day: Come to one our 1-day workshops and we will teach you all you need to know to make great cheeses in your own kitchen and to give you the confidence to go home and make your own. You’ll be surprised at how simple this can be and how delightful it is to nourish your family with cheeses you’ve made.

For bookings contact:
Lauren Atkin at Otumoetai College
Ph: (07) 576 2316    ext 747

Which cheese would you love to know how to make?

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