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.
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.
Nationwide
Wellington
4th - 5th May 2012
Location: Quality Hotel, Cuba Street
Friday: Evening Demonstration 'Mozzarellia' & general introduction to cheesemaking.
Saturday : Cheddar, Mascarpone, Feta and Ricotta.
Price: Friday $55, Saturday or Sunday $175 each.
Contact: Julia Clancy
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Christchurch
10th - 12th May 2012
Location: Langdale Vinyard
Thursday: Evening Demonstration 'Mozzarellia' & general introduction to cheesemaking.
Friday or Saturday : Cheddar, Mascarpone, Feta and Ricotta.
Price: Thursday $55, Friday or Saturday $175 each.
Contact: Julia Clancy
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Taranaki
8th - 9th June 2012
Location: To be advised
Friday: Evening Demonstration 'Mozzarellia' & general introduction to cheesemaking.
Saturday : Gouda, Camembert (type), Liptour & Quark
Price: Friday $50, Saturday $130
Contact: Maria Lempriere
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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.
You will be able to purchase Kowhai Cheesemaking Equipment on the day of your course.
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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