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Expired Event - Learn to Make Your Own Artisan Cheese - 15 Feb 2020

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Learn to Make Your Own Artisan Cheese

When:
Sat 15 Feb 2020
Time:
9am - 3pm
Cost:
$185.00
Booking:
A Must
Facilities:
Parking Available, Public Transport, Toilet on Site, Disabled Facilities
Notes:
Event will continue in wet weather
Details:
Learn the skills to make your very own haloumi and marscapone, as well as fromage frait (the Fresh version of quark), and take your new creations home with you to care for, mature and ultimately enjoy! In this six-hour workshop, you will learn the secrets to taking milk and transforming it into creamy, elegant and fragrant delicacies! An achievement to be truly proud of!

What to expect:

Workshops are small with 6-14 participants. You will be very much the hands-on cheesemaker, and on your feet for much of the day, but it’s not an arduous workshop (seats are available!). You will learn not only the skills to manufacture your own cheeses, but the history of cheesemaking, the biochemistry of milk, where to best source the milk for your future cheesemaking adventures, and much, much more. Wear freshly washed, warm and comfortable clothing, and an apron if you’d like to stay totally clean and dry (think little droplets, not soaking!).

What’s included:

All tuition, equipment and ingredients are provided. Please bring an Esky or large waterproof box (at least 30cm x 20cm x 20cm) with you to take home your cheeses. NB: supermarket cool bags are not suitable as they do not protect your cheese from movement (all will be revealed!). Complimentary tea, coffee and treats will be provided, and a delicious lunch will be available for purchase in store, so bring a picnic blanket if you’d like to enjoy lunch in Lyttleton’s garden.

About your tutor:

Reared on stinky European raw milk cheeses and spurred on by the lack of flavour in commercial Australian cheeses, Lucy Nias began making her own cheeses when she was given her first cow by neighbours more than 10 years ago. Since then she has gone on to experiment wildly with milk, whey and cream, and - 4 cows, 9 pigs, 4 sheep and a host of poultry later - has developed a beautiful permaculture, almost self-sufficient, small-holding on the edge of the Nattai National Park in the NSW Southern Highlands with her husband and two sons. She has been teaching cheese making for 8 years and still finds the magic in milk alchemy every time.
Location:
1 Badgery Cres, Lawson
Contact:
Staff on
  (09)4759 3478

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