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Two Day Cheesemaking Workshop


Sun 2 Dec 2012, 10:00am–3:00pm
Sat 19 Jan 2013, 10:00am–3:00pm
Sun 20 Jan 2013, 10:00am–3:00pm
Sat 16 Feb 2013, 10:00am–3:00pm
Sun 17 Feb 2013, 10:00am–3:00pm

Where: Home Made Cheese Kitchen, Isleworth Rd, Bishopdale, Christchurch

Restrictions: All Ages

Ticket Information:

  • Two day workshop: $225.00
  • Additional fees may apply


Listed by: HomeMadeCheese

Day 1 - Together we will make:

Feta - Salty and sharp flavoured, delicious in salads.
Camembert - The most famous of French cheese - yum!
Yoghurt - Make your own thick yoghurt containing healthy acidophilus and bifidus.
Lebnah/yoghurt cheese or Mascarpone TBC
Ricotta - Made from all that left over whey. Yummy mixed into mashed potato, spread onto crackers with some smoked salmon, turned into cheesecake and more. Mmmmm, cheesecake!

We will enjoy a cheese tasting of some Camembert and Feta that I have made in advance with a glass of wine. You get to take home a Camembert and some feta to continue with the aging process. Morning tea and cheese tasting with wine provided. BYO lunch.

Day 2 - We will finish off our cheeses from Day 1 which have needed to drain overnight then make the following:

Mozzarella - Learn a quick an easy way to make fresh mozzarella in less than 30mins!
Halloumi - A predominately hard cheese that is delicious fried.
Butter - You've probably made this by accident before but have you taken it 'all the way'?!
Artisan bread - Learn the ‘master recipe’ to make ciabatta and scallop loaf.
Ricotta - Made from all that left over whey.

We will enjoy a delicious lunch of our yummy cheeses, breads and butter with some leftovers to take home. Morning tea also provided.

Gift vouchers also available.

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