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Cutting The Curd - Cheese Making Book |
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My aim is to set out as simply as possible the basic principles behind cheese making and share with you some of my favourite recipes, so that you can ultimately enjoy all the wonderful cheeses you can make.I would like to say at this stage that the skills required to make a good cheese can not be taught - they can only be learned by experience.
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Become an artisan home cheesemaker and experience the ageless craft of making cheese.
The day cheese course
is a demonstration of four different cheeses, either Cheddar, Mascarpone, Feta and Ricotta or Gouda, Camembert, Liptour and Quark. The day begins at 10am and I work through from the milk to the cheese, stopping for a light lunch of cheese and biscuits, then ending the demonstration around 3pm. Afterwards there is time to purchase or order any specialised cheese making equipment that you may require.
Participants will know how to make their own cheeses at home, after having spent the day on the course.
The evening demonstration
is a concise introduction and demonstration of "Mozzarellia" and general introduction to cheesemaking followed by a cheese tasting and an accompanying glass of wine. These evenings are usually very informative and a great social event.
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Read more...
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Become an artisan home cheesemaker and experience the ageless craft of making cheese.
The day cheese course
is a demonstration of four different cheeses, either Cheddar, Mascarpone, Feta and Ricotta or Gouda, Camembert, Liptour and Quark. The day begins at 10am and I work through from the milk to the cheese, stopping for a light lunch of cheese and biscuits, then ending the demonstration around 3pm. Afterwards there is time to purchase or order any specialised cheese making equipment that you may require.
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Read more...
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Exclusive high quality cheese making equipment. Ceramic cheese mould & wooden press, traditional Feta and Ricotta wooden frames and Camembert ...
Exclusive high quality cheese making equipment from Kowhai Cheese
Cheese makingequipmentis not readily available in NZ. It is expensive to bring into the country, so I have designed some exclusive hand crafted pieces of equipment to make the process more simple.
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My name is Katherine Mowbray and I have been making cheese for 20 years, and sharing my knowledge and love of cheesemaking courses around New Zealand. Now you too can share my knowledge and try some of my favourite recipes in your own home.
My book, Cutting the Curd with Katherine Mowbray, sets out as simply as possible the basic principles behind cheesemaking and explains some of my favourite recipes, so that you can enjoy all the wonderful cheeses you can make. Click here for samples from the book and more information.
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