Bamboo Mat

An introductory hands-on workshop exploring the art and philosophy of natural cheese making. Learn the foundations of traditional methods, gain practical skills, and leave confident to begin your own home cheese-making journey.

Held at KoruKai Herb Farm, Pigeon Bay, Banks Peninsula (just 1 hour from Halswell), with optional carpooling from Christchurch often available.

Time: 10:00am – 3:30pm
Date: To be confirmed
Lunch included

Accommodation options are available in Pigeon Bay, surrounding bays, and Akaroa.

This is a small, intimate workshop (maximum 8 participants) and is very popular—early booking is highly recommended as spaces always fill quickly.

100ml capacity, 10ml increments starting at 20ml.

We find this beaker ideal to measure your natural mesophilic and thermophilic cheese making culture, where you will need 100ml for 10 litres of milk. With spout for easy pouring. 

Measurements: 7cm high, 5cm diameter

A great tool to measure rennet for cheese making.

3ml capacity in 0.5ml increments. Easy to use.

Fast and efficient shipment to any place in New Zealand and Australia every day of the week!

Rennet makes cheese making easy and possible, from cottage cheese and mozzarella to cheddar, blue cheese, ice cream and traditional junket. For home cheesemakers as well as commercial producers, we have you covered. 


Available sizes and strength:
100ml liquid, 65 IMCU: Use 0.7ml per litre of milk. Coagulates approx. 140 litres 
100ml liquid, 250 IMCU: Use 1.5 - 2ml for 10 litres of milk. Coagulates between 500 and 660 litres of milk
1 litre liquid, 250 IMCU: Use 1.5 - 2ml for 10 litres of milk. Coagulates between 5000 and 6600 litres of milk
100g powder, 1370 IMCU: Use 10g for 340 litres of milk. Coagulates approx. 3400 litres of milk

Bovine Chymosin content: 95%
New Zealand's only natural calf rennet as recommended by natural cheese maker David Asher.
Manufactured in Spain. GMO free.

We are so excited to bring to you an advanced class in natural cheese making. In this two-day workshop you will learn how to make a variety of aged, natural cheeses. We will be making Camembert, Cheddar and Stilton - an English blue cheese.

It is best if you have some basic understanding of natural cheese making, have worked with David Asher's recipes or have attended our Introduction to Natural Cheese making workshop. 

Next date to be confirmed!
Time: 10am - 3pm on Saturday and 9:30-3pm on Sunday
Location: KoruKai Herb Farm, Pigeon Bay, Banks Peninsula
1 hour from Halswell, Carpooling from Chch usually possible. 

Accommodation options in Pigeon Bay, surrounding bays and Akaroa. A participant from Okains Bay has some budget accommodation. Get in touch for details. 

A must-have for cheesemaking and dairy fermentation.

This high-quality cheesecloth is made from certified organic cotton and is ideal for straining curds, making kefir cheese, yoghurt cheese, labneh, soft cheeses, and other cultured dairy products.

Reusable, washable, and free from synthetic fibres, it provides excellent drainage while remaining gentle on delicate curds.

Size: 1.5m × 1m

pH strips are a quick and easy way to check the acidification of your cheese and ferment.

In a lactic ferment and in cheese making beneficial microbes are underway to turn plant sugars and lactose into lactic acid.

This acidification can be measured and ensures your ferment or your cheese is on the right track.

For most cheeses timing of salting is really important; you want the fermentation to be just at the right acidity before you apply salt to slow it down.

Many traditional French cheeses are "moulé à la louche", which means they have been ladled by hand. It stands for tradition, quality and hand-made products. 

A carefully ladled cheese is more flavourful, retains more fat and has a great texture.

Ladle is one piece and has been modified to work well for making a range of traditional French cheeses.


The scoop size is 59ml and length is 32cm.