Limited to 8 people.
Lunch included!
Please find Terms & Conditions as well as our cancellation policy here. When signing up for this workshop you automatically agree to the Terms & Conditions. Please make sure to read them.
Cheesemaking is an Artform
Cheese, and I mean good cheese, has become increasingly expensive, so it does pay to make your own. And you'll know exactly what went in it and more importantly what did not go in there.
With most things in our family we follow traditional ways and recipes. With cheese making we are going back to the roots and are not using industrial methods and freeze dried cultures. Instead we are growing our own cultures and make cheeses how they were crafted for hundreds of years before industrial methods came along. It is the best method in our opinion for the home cheese maker.
To make natural cheeses at home after the advanced class, it is advised to have access to farm-fresh milk from the day of milking.
In this workshop you will learn:
- Growing and maintaining your own mesophilic cheese culture
- Getting a basic understanding how curd if formed during the cheese making process and the conditions needed for strong curd formation
- Making a wheel of blue cheese and learn about the ripening mould of blue cheeses: penicillium roqueforti
- Making some Camembert cheeses and leaning about the ripening of penicillium candidum
- Learning the cheddaring process and making some cheddar curd, which is yummy on its own before it is being pressed into a cheddar wheel
- Understanding pH changes in cheese and how it affect the cheese's development
- Get introduced to a variety of ripening mould like penicillium roqueforti and penicillium candidum, how to cultivate them and learn the conditions these ripening fungi like
- The cheese aging process in a DIY cheese cave
What you get:
- hands on, practical skills & knowledge
- a deeper understanding of natural cheese making
- comprehensive booklet with the recipes of the above dairy products
- a mesophilic cheese culture to take home and nourish
- delicious and nutritious lunch on both days with a variety of cheeses to taste, fresh garden salad and homemade sourdough bread
Tutor: Cornelia Holten
MEd (Integrative Learning), Certificate in Organic Horticulture and Herbal Medicine
Cornelia is a soil health educator and herbalist with a passion for soil health, growing nutritious food, DIY, herbs, and self-sufficiency.
A certificate in Organic Horticulture, intensive training with Dr. Elaine Ingham's Soil Food Web School, an Apprenticeship in Herbal Medicine at Valmai Becker's Phytofarm, training in Allan Savoury's Holistic Management, Permaculture Design with Geoff Lawton, hands-on training with natural cheese maestro David Asher and living on a farm in Pigeon Bay equip her with a lot of knowledge and practical experience about soil health, holistic food systems, growing and preparing nutritious food and fermentation. A Masters Degree in Integrative Learning at Endicott College enables her to weave her vast knowledge together to run easy to understand and fun workshops.
Together with her husband Kai, she is teaching workshops on soil health, whole foods, fermentation, cheese and bread making and regenerative gardening.
A thirst for knowledge and a passion for new scientific studies keep her well informed on those topics.
