Cheese making Workshops...

Are you looking for a new hobby?  Do you love eating cheese?  Would you like to learn how to make it?  It's really fun, surprisingly easy and we can teach you how.

During these hands-on workshops you make your own cheese in our mini-factory in Woodville. Then you take it home with you to share with friends and family.  For these workshops we use cows' milk because that's what most people will have access to.

We provide all the milk and equipment so you don't have to bring anything.  Dave will also rustle up a yummy lunch which includes the chance to try some of our tasty sheep milk cheeses.  

Our cheesery is pretty small and each course is limited to a maximum of 6 people per workshop so get in quick! Your payment confirms your place.  It's best to start with halloumi or feta if you are new to cheese making.

We also have cheese making supplies available for you to buy because you'll probably want to go home and make more cheese asap!

Our workshops have been popular for Christmas, birthday and even anniversary gifts so we have gift vouchers available or you can book a place for someone.



Halloumi (& Ricotta)

Halloumi is a delicious fresh cheese that you can easily make in your own kitchen. It's ready to eat the same day you make it so it's a great cheese for a first time cheese maker.  We also make ricotta as part of the halloumi workshop.


Feta

Feta is very easy to make.  It just needs salting the day after it is made and then it's ready to eat the day after that. It's also a good cheese for a first time cheese maker.


making ricotta

Havarti

This is a washed curd cheese which is pretty straight forward to make but does need some time to mature before it's ready to eat.  A good option for a second or third time cheese maker


Brie

Brie follows basically the same process as feta but with a bit more work required after making.  It needs to mature for about 5 weeks before it's ready to eat.  


Farmhouse

Farmhouse cheese tastes a bit like a mild cheddar.  It is a bit harder to make than feta or brie and needs to mature at about 12 degrees for up to 5 months. It's good to have a go at making a few other cheeses before you try farmhouse.


Blue

Blue cheese is one that people tend to either love or hate.  If you love it, why not learn to make it?  The process is very similar to making feta but needs a bit more care, attention and maturing for a few weeks before it's ready to eat.

2020 Course Dates...

Our workshops for 2019 are finished.  Here's what's on offer for early 2020...  

Cheese-making workshops with cows' milk

Halloumi workshop - Saturday 11 January - $135 per person

Feta workshop - Saturday 22 February - $135 per person

Brie workshop - Saturday 28 March - $135 per person

There will be more workshops throughout the year so check back here for dates...

Havarti Workshop - Date yet to be set - $140 per person

Farmhouse-style (hard cheese) workshop - Date yet to be set - $145 per person

Blue workshop - date yet to be set - $140 per person


All the workshops run from 10am til about 3pm.  They include lunch, cheese tastings and of course you take home the cheese that you have made!  We use cows' milk in these workshops because that is what most people are able to buy.



To book your place...

You can book your place or find out more using the form below, by ringing 021 119 0457, or by emailing me kirsty@wildbushcheese.co.nz.  Tell me which course you want to do, make your payment and you will be booked in!  

Please make your payment to Kirsty Silvester, 02-1246-0435981-001, Co-operative Bank, Palmerston North branch and use your name and 'cheese course' as the references.  

Because places are very limited your booking isn't confirmed until I receive your payment.  

Book Me In!

If you haven't heard from me within a couple of days of submitting this form please check your junkmail!