Hard Cheese Making - Workshop (Oct'22)

Learn how to make a mild hard cheese that ripens within weeks.

Here at Riverside, we run cheese-making workshops every winter and spring, when we have an abundance of fresh raw milk from our own cows. After having covered naturally fermented cheeses earlier in the season, we are now going to share with you this original Swiss recipe.

Your tutor Tanja has decades of experience in cheese making and processing. She is passionate about good food and has a “no fuss” approach to cooking and baking of all kinds.

In addition to tasting homemade cheese goodies, participants will also be taken through the process of making the cheese, so that they can go home feeling confident to follow the recipe in their own kitchen.

Registrations essential: https://www.riverside.org.nz/event-details/make-hard-cheese-october-2022

This workshop is proudly sponsored by the Riverside Community Trust. Please contact Tanja at education@riverside.org.nz to discuss sponsorship options.

Please note that we will be using Riverside Milk which is RAW milk and may not be suitable for everyone's consumption. The Ministry of Primary Industries advises the following: ‘Raw milk may contain microorganisms that can cause serious illness. To reduce the risk of illness, raw milk should be heated to at least 70 degree Celsius for one minute. This is critical for infants, young children, the elderly, pregnant women and people with weakened immune systems.’