Fresh Cheese Making

Here at Riverside Education, we run cheese-making workshops every winter and spring when we have an abundance of fresh raw milk from our own cows. We often teach people how to make hard cheese (watch this space!), but this time, we are doing something different.

Verena and Tanja have decades of experience in cheese making and processing. They are passionate about good food and take a " no-fuss” approach to cooking and baking. For this 2-hour session in our commercial kitchen, they will do quite a bit of culinary prep to let you experience the versatility and tasty goodness of naturally fermented cheese made at home.

This workshop is perfect for those wanting to branch out into the less commercial side of dairy and for those who want some tips on how to save money while feeding their family with fresh, healthy food.

In addition to tasting the three main dairy products in question (yoghurt, quark, and feta), participants will also be making (and eating!) fresh dips, quark-based desserts, and the much-loved European staple: the baked cheesecake.

This session is fun and delicious. You won't believe how easy it is to turn simple raw milk into healthy treats that are gentle on the gut.

Beware: it can get a little messy!

Bring a friend and take home some inspiration. We don't recommend having a big meal beforehand – you will want to taste everything!

Limited to 12 participants. Bookings are essential. Bookings close Thursday, 29th August at 2pm.

This workshop is proudly sponsored by the Riverside Community Trust. Please contact Tanja (at education@riverside.org.nz) for workshop questions or to ask about 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 causeserious 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.’