Learn to make Soft White Mould Cheeses with Cathy Lang

After a career spanning almost 25 years in animal health. Cathy developed an interest in cheese making as a hobby before going on to develop her own small business as an artisan cheese maker. As demand for her specialty cheeses grew, Cathy made the decision to become a full-time cheese maker for her company Cloudy Mountain Cheese (Pirongia).

Over the span of 7 years Cathy produced a variety of national and international award-winning specialty cheeses at Cloudy Mountain Cheese, before taking up an opportunity to move to a specialised role as a Cheese Technologist for Fonterra, as Lead Cheese Maker. This is a role that entails developing new products, problem solving and training cheese makers.

Cathy’s cheese making has been a continuous journey of discovery, it has taken her to many interesting places and she is always excited to meet and work with passionate people who are as mad about cheese, as she is.

Cathy will demonstrate how to make delicious soft white mould cheeses (white rind and an ash rind finish). Learn about cultures, rennet and the equipment required to make your own cheese at home.

The cost is $80pp and this includes handouts, a delicious range of refreshments, antipasti platter and seasonal garden salads. Book now as numbers are limited.

Contact Maria Lempriere 027 232 5554 for all enquiries.

For those interested, Maria invites you to take a stroll around Peihana Farm, an off-grid solar powered property and check out some of their essential eco-garden elements and learn about their plans for the property.