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• These intensely practical one day workshops focus in on the techniques for making one or two main cheese types. We'll also teach you how to make ricotta, mascarpone, quark and Greek-style yoghurt. You don't need to have any experience with making cheese to go home understanding the principles and practices of cheesemaking, ripening and maturation. How do I enrol? Workshops are limited to 16 people and proceed with a minimum of 7 people. The cost is $199 per person and enrolments are secure once payment has been received. Enrolments close one week prior to each workshop. What will I learn? Of course, while we make sure there's plenty of time for answering all your questions, we'll also talk with you about; The origins of cheese, starter cultures and rennet Home hygiene Sourcing milk for home cheesemaking Recipes and techniques for making cheeses at home Equipment - where to find it, how to make it Ripening and maturing cheese What's included? A full set of course notes, including recipes and instructions Tea and coffee A guided cheese tasting Your cheese, to take home to ripen, mature and devour What should I bring? A clean apron A pen to take notes Cash or cheque to purchase cheesemaking supplies (most people find $40 - $150 is sufficient) How will I ripen my cheese? At the end of the day I'll give you instructions on how to ripen and mature your cheese at home. If you have made feta and halloumi, then your job will be done the very next day. If you take home a brie, washed rind or blue you'll need to care for your cheese for a few minutes every few days as it ripens over the following two to five weeks. There's a few supplies you'll need to have when you get your cheese home; some hand sanitiser, a plastic container with a lid and a rack that fits inside the container. The container needs to be big enough to hold a tub of margarine. Who facilitates this workshop? Mindi Clews is the facilitator for Cheesemaker for a Day workshops. Mindi is also available to teach private workshops in and around Wellington, Wairarapa and the lower North Island.

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