Two or more of these cheeses are created in one Saturday workshop:
Camembert: a delicious white moulded cheese with a sharp taste and runny consistency.
Ricotta: whole milk ricotta with a mild flavour and high yield. Can be used immediately.
Mozzarella: a delicately flavoured stretched curd cheese that can be consumed immediately.
Gouda: a washed curd semi- hard cheese with a smooth texture and deliciously tangy taste (can be blued).
Feta: a salty crumbly cheese flavoured with lipase to give that extra parmesan taste.
Blue Gouda: a creamy blue with a Stilton flavour.
Halloumi: creamy white with a fibrous texture, and is firmer, less brittle and generally less salty than Feta.
What goes into our cheese?
The milk is sourced from Jersey cows. (If you have goat or sheep's milk you are welcome to bring it along but please arrange for this beforehand.)
Blue and white moulds.
Paraffin based waxes to coat certain cheeses.
Freeze dried starters and cultures
Vegetarian, kosher, halal.
Sample Workshop Recipe
- Heat 2 litres of whole milk slowly (in double boiler) to 85-90 degrees C.
- Add 1/4 cup white vinegar while very very slowly stirring. Stop stirring once curds have formed.
- Gently scoop out curd into a lined colander and cool quickly to let curd set.
- May be used immediately!