St Pauls Catholic College, Darley Road, Manly NSW 2095
Saturday 7.45 (for 8am) to 4pm
Sunday 7.45 (for 8am) to 2.00pm
Intensive Cheesemaking Course 1
This is the most popular course. This course is for people that have not made cheese previously or are who are fairly new to cheesemaking. The course begins simply and slowly but builds momentum as the 2 days progress. We start with basic cheesemaking principles, but we quickly move to more advanced cheesemaking techniques. If you are just starting cheesemaking or have previous cheesemaking experience you can still benefit from the theory and techniques that are provided at this course. The techniques that you will use can easily be applied to other cheeses, not just the ones we make at the course. These techniques are also easily adapted to goat and other animals’ milk. The cheeses that you will make and go home with are:
Farmhouse Cheddar: aged for 6 to 9 months, this cheese provides techniques for making aged and harder and pressed styles of cheese.
Fresh mozzarella: this is the traditional style of soft mozzarella with a lovely delicate clean flavor. This style allows you to make cheese from the stretched curd family such as Burrata and Provolone;
Creamy Brie: this allows you to make any of the cheese from the white moulded family such as Camembert, Triple Cream, Truffle Brie, Ashed Brie, all of these styles are discussed;
Quark: this is an easy cheese to make but there are also many alternatives that you can easily make such as goat curd, cream cheese, dips, cream cheese baked cheesecakes, and marinated labneh;
Traditional Greek Feta: Feta can be a strong flavored, dry and crumbly cheese that is a great addition to fresh salads, or you can very simply change the recipe to make it a soft creamy easy eating cheese;
Whole Milk Ricotta using cultured buttermilk: this cheese is a demonstration. It is the simplest cheese that you will make but very soft and milky when made correctly. Varieties also discussed include making Paneer, Ricotta Salata, Baked Ricotta;
Marinated Persian Feta: One of the easiest cheeses to make. You will make two, one that is extra soft and creamy for you to take home to marinate with your favorite blend of oil and herbs plus one that is slightly firmer;
Chabichou: this is a French fresh lactic style of soft cheese that can be made from cow or goat milk and formed into a log, crottin, pyramid, or any shape you desire. It can be used in many ways, including ashing, adding herbs, making a French style lactic cheese with that typical Geotrichum wrinkled rind appearance.