The particitation in the cheese school includes the following programme:
from 5 litres of milk, 4 cheeses are made that are about the size of a Camembert. This is a fresh, unprepared soft cheese, which can be given a different flavour by adding a mixture of herbs. All the steps, from warming the milk , to renneting, breaking, filling, turning and salting the smal cheese, are guided and practised by me.
Two people work at one workplace. If the number of participance is not sufficient , one cheese student works with me on one pot.
The salted cheeses are taken home in transport pagaging provided by me. There they should be stored at roomtemperature until the next morning. And to continue release whey. After that they can be eaten or pickled in oil.
Towards the end of the event, things get sporty again: each participant receives a cup of whipped cream with a yoghurt jar to go with it and I show you how to make a tasty butter. of course, you will then take this home with you.
During the event, a rich cheese buffet with baguette, wine and non-alcoholic drinks will be available for you.
Please plan on 4 to 5 hours. Milk and cheese are living products and cannot always be squeezed into an eact time slot. My stedents are also alive, some ask and tell more, others less…