Cheesemaking (French Farmhouse 'Tomme') with Cathy Lang

Introducing Cathy Lang - New Zealand Cheese Maker.

After a career spanning almost 25 years in animal health. Cathy developed an interest in cheese making as a hobby before going on to develop her own small business as an artisan cheese maker. As demand for her specialty cheeses grew, Cathy made the decision to become a full-time cheese maker for her company Cloudy Mountain Cheese (Pirongia).

Over the span of 7 years Cathy produced a variety of national and international award-winning specialty cheeses at Cloudy Mountain Cheese, before taking up an opportunity to move to a specialised role as a Cheese Technologist for Fonterra, as Lead Cheese Maker. This is a role that entails developing new products, problem solving and training cheese makers.

Cathy’s cheese making has been a continuous journey of discovery, it has taken her to many interesting places and she is always excited to meet and work with passionate people who are as mad about cheese, as she is.

Cathy will demonstrate how to make a Tomme which is a simple French farmhouse firm cheese along with a quick fresh style cheese that we will be able to consume during the day. Learn about cultures, rennet and the equipment required to make your own cheese at home.

For those interested, Maria invites you to take a stroll around Peihana Farm, an off-grid solar powered property and check out some of their essential eco-garden elements and learn about their plans for the property.

The cost is $80pp and this includes handouts and recipes, refreshments, home baked breads and crackers to accompany a range of cheeses and seasonal garden to table preserves, condiments and side dishes. Book now as numbers are limited.

Contact Maria Lempriere 027 232 5554 for all enquiries.