New Zealand Cheese School
Ph: +64 7 883 8239

Scheduled DIY Cheesemaking Workshops

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Scheduled DIY Cheesemaking



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    #Upcoming public home cheesemaking workshops at
    Putaruru and Cambridge







    Saturday 26th August 2017 - To be held in Cambridge
    Blue Vein with demonstrations of Greek Yoghurt, Ricotta and Mascarpone - Fully Booked 9.00 - 1.00
    Mozzarella Fast and Fun - Fully Booked 2.30 - 4.30
    Enrol in both of the above workshops - Fully Booked 9.00 - 4.30
    Wednesday 22nd November 2017 @Putaruru
    Feta with demonstrations of Greek Yoghurt, Ricotta and Mascarpone 9.00 - 1.00 Book Now
    Mozzarella Fast and Fun 2.30 - 4.30 Book Now
    Enrol in both of the above workshops 9.00 - 4.30 Book Now

    All workshops feature a tasting of Award winning Over The Moon Cheeses
     

    Discounts now available for groups of 3 or more people.
    Contact 078838239 for more information on discounted group bookings.
     



    INTRODUCTION


    These workshops are suited to anyone without any experience up to a experienced home cheesemaker. They are a fun way to learn to make cheese or hone your skills.


    COURSE DETAILS


    Workshop series
    You can learn in any one of our 4 different 4 hour workshops @$135pp
    • Double Brie and Washed Rind workshop
    • Semi hard (cheddar style) workshop
    • Feta workshop
    • Blue vein workshop
    In each of these 4 workshops you will make the cheese of the day, from adding starter to the prewarmed milk, adding the rennet, cutting the curd, stirring the curds, hooping and turning, with instructions on how to finish off your cheese at home.



    Fast and Fun series
    2 different 2 Hour workshops @$95pp
    • Halloumi and Ricotta workshop
    • Mozzarella 2 ways workshop
    You will be able to taste the end result in the class and take home your own hand made cheeses.


    Introduction to Dairy
    1 x 4 hour workshop @$135pp The workshop runs according to demand, please advise us if you are interested. Workshop covers hands on making of milk Ricotta, cultured butter as well as demonstration and instruction on making Greek style yoghurt, fresh cheese (Quark), and Mascarpone.
    Tasting of products included.

     









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