Make Fresh Cheese

Quark, yoghurt, feta – and what to make with it.

Verena and Tanja both have decades of experience in cheese making and processing. They are passionate about good food and have a “no fuss” approach to cooking and baking of all kinds. For this 2 hour session in our commercial kitchen, they will do quite a bit of culinary prep in order to let you experience the versatility and tasty goodness of naturally fermented cheese made at home.

In addition to tasting the three main dairy products in question (yoghurt, quark and feta) participants will also be making (and eating!) fresh dips, quark-based deserts and the much loved European staple: the baked cheesecake.

Beware: it can get a little messy!

This workshop is proudly sponsored by the Riverside Community Trust. Please contact Tanja (education@riverside.org.nz) to discuss sponsorship options if you are struggling to meet the workshop fee.

Registrations are essential. Limited to 12 participants.

Please note that we will be using Riverside Milk which is RAW milk and may not be suitable for everyone's consumption. The Ministry of Primary Industries advises the following: ‘Raw milk may contain microorganisms that can cause serious illness. To reduce the risk of illness, raw milk should be heated to at least 70 degrees Celsius for one minute. This is critical for infants, young children, the elderly, pregnant women and people with weakened immune systems.’