Cheesemaking Classes | Food and drinks company
Cheesemaking Classes
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25.01.2022 I had many interesting queries in this weekend's workshop about raw milk and pasturising. I always do. I feel so passionately against the extreme decision to put bittering agents into raw (unpasteurized) dairy products to remove each individual's food choices. There are just so many advantages to consuming raw milk. After all, we are still allowed to consume raw meat, raw seafood etc and they don't seems to have nearly the health benefits!! Below, a great article on this issue for those who'd like to know more. http://mylifeinapyramid.com//my-raw-milk-conversion-why-h/
25.01.2022 A kinder visit to our wonderful local dairy. Sourcing Jersey milk from here for Camembert Making Demonstration at Moyhu Farmers Market this Saturday
25.01.2022 In Cellar Door today. My Camemberts are ready and so is this 2006 Sangiovese... Joy!
23.01.2022 What a beautiful day at the market today. And a productive one! 17 wheels of Camembert made from 15L of fresh milk picked up this morning. Despite the fresh temperatures and the challenges of rising milk temperatures with a broken urn... All turned out well. Thank you to Milawa Cheese for some Camembert samples so that we could discuss maturing and ripening aspects of home production also. What a great turn out. Thanks to everyone that came.
22.01.2022 Flipping Camemberts in a hotel room far from home while my colleague in arms is fast asleep....
18.01.2022 Some things just get better with age....
17.01.2022 Hooping out our Camemberts...
15.01.2022 What a wonderful class we had today dong the Blue Vein & Chèvre Workshop today. It was both Margie and Neri's third & last class today in the series and I feel blessed to have met them and a little sad to see them go.... Bernie also came today (also a workshop graduate) and brought some of his amazing Mr Mushroom oyster mushrooms for me to try! They were picked this morning....they look so different from what you see in the shops!!
13.01.2022 Sampling my home made cheeses during today's workshop
13.01.2022 Thanks to the CWA for inviting me to their State Conference in Bendigo to do two Camembert Making Workshops as part of their fabulous program. Mmmmm... Scones And Cheese!!
06.01.2022 What a great Cheesemaking crew we had today! Nothing like meeting amazing people who are as into cheese as you are. Thanks to workshoppers Kat, Anna, Trish & Jan for making it such a great and tasty day! May your Normandy Camembert bloom bright and your ricotta continue fair... And travel safe back to Melbourne town.
03.01.2022 It's time again! Camembert & Ricotta Workshop this Sat 5th December in the King Valley. I have two spots left! Private message me if keen to learn how to make your own cheese for Christmas.... $166 p.p. includes lunch, cheese tasting and taking home your own home made wheel of artisan Camembert.
