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Classic Delights Cheese Making Course

Feta, Ricotta, Yoghurt, Yoghurt Cheese, Sour Cream


Book Now (http://thecheesemaker.weteachme.com/l/9QEzjUUr)

Description

Have you ever wondered how you make fetta, ricotta, paneer, yoghurt or sour cream? Are you ready to feel proud about the beautiful gourmet food you’ll produce at home, whilst knowing exactly what’s inside the cheeses you create, having avoided the sugars, the additives, the preservatives as well as the huge cost factor by creating them at home, just the way you like it? Watch the people you love “Ooooo” and “Ahhhhh!” over artisan made gifts of ribboned jars, filled with garlic or chilli fetta immersed in herbs and aromatic spices, or tall jars of labneh; creamy mini hand rolled yoghurt cheese balls, lovingly bathed in infused oils. And why wouldn’t you share your cheese love, when a quality gift can be made with love for less than a dollar!

You know…there’s nothing like the smell of warm, fresh, creamy ricotta curds whirling in a pot, waiting to be scooped up and nestled on a rusty Ciabatta loaf blessed with lovingly drizzled Western Australian honey. Or a swirl of prosciutto, a twist of freshly cracked pepper and hand torn aromatic mint. Decadent, and truly artisan. Can you believe your Masterchef canapé like this can be ready in less time than it takes to buy ricotta from the store..?

Start thinking about those ricotta and paneer recipes, and how you'll devour your fetta...perhaps you'll share your fetta around a table with friends, or on a date at home…passionately pulled apart over slow roasted rosemary infused lamb and crunchy oven roasted potato...Greek mezze style.

Yoghurt is a glorious thing. Warm stewed compote of seasonal fruits laced with cinnamon sticks adorn it…Bircher muesli loves its creaminess and breakfast smoothies want to marry it. Its probiotic richness makes us feel all loved up and good inside. We make ours with no added sugar, but when we’re feeling saucy, we make it with chocolate. Ohhhhh, yessss! Turn your yogurt into a sin free chocolate dipping sauce for your juicy red strawberries, summer bananas or perky peaches. It’s our secret but we’ll be sharing it with you because we’re all about sharing the cheese love.

This course is an absolute classic and great foundation for any home cheese maker so Book now!

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What you will learn
  • How to make fetta, ricotta, paneer, yoghurt, yoghurt cheese and sour cream at home!
  • The science behind turning milk into cheese...from milk to cultures and sanitation , and how to prevent common mistakes in home cheese making.
  • Heaps of creative recipes and ideas to keep you and your guests deliciously satisfied for years!
What you will get
  • Tastings throughout the day.
  • Take home your own block of artisan fetta made in class on the day and a copy of The Cheese Maker’s ‘Classic Delights Home Cheese Making Guide’.
  • Your own 'The Cheese Maker' Apron to keep.
  • Enjoy your morning and afternoon tea on us.
  • Lunch and a glass of chilled wine…and have a few great belly laughs with your new friends!

What to bring
  • An appetite for the artisan life of cheese making…with a big smile!
  • Cheese making cultures and equipment will be available for purchase and take home on the day (cash and credit card) - so consider bringing your purse/wallet.
What to wear

Please come wearing enclosed footwear, long hair tied back and short or fitted sleeves.

Appropriate for

Cheese enthusiasts


Refund & Cancellation Policy

Anyone partaking in classes or events at The Cheese Maker or organised by The Cheese Maker must agree to these terms and conditions.

1) CANCELLATION AND REFUND POLICY

All payments are final. 

A $50 fee applies to course date transfers and date transfers are not permitted within 14 days of the course date. You can, however, transfer a course to another party at any time at no cost. 

All courses are subject to minimum numbers. In the event that minimum course numbers are not reached you will be notified 7 days prior to course commencement. If your course is postponed due to insufficient numbers you will be offered alternative dates. If an appropriate date within 3 months cannot be found, you will be offered a refund. 

2) PHOTO & VIDEO

I agree to give The Cheese Maker publishing rights for photographs or videos taken at The Cheese Maker classes and events (For use of The Cheese Maker marketing materials).

3) EMAIL NEWSLETTER SUBSCRIPTION

Course participants will automatically be added to The Cheese Maker's graduate email newsletter. Containing news, information and tips for your cheesemaking, this is typically 2-3 times per year and you can unsubscribe at any time.  

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74 Reviews
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Yvonne

23 June 2020 • Classic Delights Cheese Making Course

I had a fantastic day learning about how to make feta, yoghurt, ricotta, yoghurt cheese, paneer and sour cream. Both Tanya and Joanne made the day fun and easy to navigate through the different varieties and methods of making the cheeses. The comprehensive notes they supplied will make it easy to follow the steps at home plus they offer support afterwards if you need it. It was great to meet other people in the class equally passionate about learning whilst we nibbled our way through the day on samples of the cheeses that were demonstrated. The morning and afternoon teas were lovely as was the lunch and wine. Being able to have hands on experience with making the feta throughout the day meant that I felt confident that I could replicate this at home. The venue was clean, professional and spacious. I am really looking forward to coming back in July to learn how to make Camembert and I can’t wait to taste my feta in a couple of days and share some with friends! The courses are a great gift idea for anyone who loves cheese! Thank you Tanya and Joanne for an awesome day! Yvonne.x

Martin

22 June 2020 • Classic Delights Cheese Making Course

Had a great time, and looking forward to tasting the results and experimenting further.

Pamela

15 March 2020 • Classic Delights Cheese Making Course

What a day! Fun, informative and inclusive.. I enjoyed it very much. Joanne was thoughtful and thorough, which made understanding the processes easy. I’d recommend it to anyone

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