Description
The particitation in the cheese school includes the following programme:
from 5 litres of milk, 4 cheeeses 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.
