Make Hard Cheese (November 2022)

This will be our last cheese-making workshop this season here at Riverside, as summer takes us into a time where milk is less abundant and ripening and storage can be a tricky business. After having covered naturally fermented cheeses earlier in the season, and a fully booked workshop in October, we are once again going to share with you this original Swiss recipe.

And the best news is: if you learn how to make this cheese now, you can go home and make one in time for Christmas! What a great gift for someone you care about – or a delicious addition to your table when family and friends come around.

Together, Tanja and Faline will debunk some of the myths surrounding successful cheese-making and share with you lessons they learned over the years.

For this 2-hour session in our commercial kitchen, they will make a few kinds of cheese in advance, so that on the day, you can sample and compare.

In addition to tasting the homemade 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 and empowered to experiment with the base ingredients.

This session is semi-hands-on, semi-demonstration – there will be times for you to sit down, relax and watch, and others where you can get right into it :)

Bring a friend, bring an appetite, and take home some inspiration. Start the countdown to Christmas in style.

Limited to 12 participants. $40 per participant. Booking essential.

This workshop is proudly sponsored by the Riverside Community Trust. Please contact Tanja (education@riverside.org.nz) to discuss sponsorship options if you are struggling to meet the workshop fee or to enquire about more info.

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.’