Cheese making Workshops...

Would you like to learn how to make delicious cheese?  It's actually really fun, surprisingly easy and we can teach you how.

During our 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.  We also rustle up a yummy lunch which includes the chance to try some of our tasty sheep milk cheeses.  The workshops run from 10am til 3pm.

Each course is limited to a maximum of 8 people per workshop so get in quick! It's best to start with halloumi or feta if you are new to cheese making.

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

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.

Course Dates...

All our workshops are full for 2017!  But here's what's on offer for 2018...

Halloumi workshops 21 April & 12 August $120 per person including lunch & cheese tastings

Feta workshops 25 March & 12 May $120 per person including lunch & cheese tastings

Brie workshop 28 April $120 per person including lunch & cheese tastings

Havarti workshops 28 July $130 per person including lunch & cheese tastings

Blue workshops 26 May & 25August $120 per person including lunch & cheese tastings


OR if you have a group of 6-8 people who are keen to make cheese, let me know and we can set up a special workshop for your group on a day that suits you..


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!  

Because places are limited payment needs to be made at the time of booking or soon after.  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.

Book Me In!