Location: KoruKai Herb Farm, Pigeon Bay, Banks Peninsula
1 hour from Halswell, Carpooling from Chch is usually possible.
Accommodation options in Pigeon Bay, surrounding bays and Akaroa

Cheesemaking is an Artform

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.

You will learn about the art of natural cheesemaking and walk away with the basic skills to start your own journey of natural cheesemaking. 

You will learn how to make:
- Milk kefir as our culture for many cheeses
- Cheddar Cheese (fresh and aged)
- Ricotta
- Feta Cheese (brine aged)
- Cream Cheese
- Shankleesh in olive oil (lebanese yoghurt cheese balls, see image below)

What you get:

- hands on, practical skills & knowledge
- booklet with all the basics to get you started and all the recipes of the above dairy products
- free starter pack of milk kefir grains to culture your cheeses
- delicious and nutritious lunch with cheese frittata, a variety of fresh cheeses, ferments and homemade sourdough bread

Tutor: Cornelia Holten

MEd (Integrative Learning), Certificate in Organic Horticulture and Herbal Medicine
Cornelia is an herbalist and slow food educator with a passion for simple living, DIY, herbs and self-sufficiency. A certificate in Organic Horticulture, the Soil Food Web, an Apprenticeship in Herbal Medicine and living on a farm in Pigeon Bay equip her with a lot of knowledge and experience with growing food and living a healthy life. She is teaching workshops on sustainable food systems, whole foods, fermentation, primal diets and organic gardening. A thirst for knowledge and a passion for new scientific studies keep her well informed on those topics.

Data sheet

Organic milk, love and care :-)
Doris Peleikis 22/06/2021

Highly recommended

Very well set up class. Clear instructions and good documentation. Very professionell. I feel much more confident now that i can make my own cheeses. Thank you so much!

Wendy b 21/06/2021

great course

Thank you for accepting me on this course. It was a really well structured course and covered an amazing amount over the day. Cornelia and Kai and there two children are very welcoming. Cornelia's knowledge of cheesemaking was fantastic and she was able to answer many questions. The written resources and recipes are great. Thank you for the great knowledge and lovely day with all.

Marion 29/03/2019

Very instructive & interesting

The workshop was amazingly well organised and very instructive. Cornelia gave us simple recipes and tips to make cheeses, butter, kefir and yogurt at home. We had the chance to taste everything and enjoy very good lunches cooked with the fresh products of the farm. Thank you Cornelia for sharing your knowledge with us and thanks Lulu for the milk ☺

Rau 05/03/2019

Clear, concise and well-constructed course

A clear, concise and well-constructed course clearly demonstrating the Art of Cheese-making. The course was structured to suit both the novice and those who may have been looking to expand on their own knowledge. The use of a home environment for teaching purposes clearly demonstrated what can be achieved within the students own home kitchen by simply following the instructions supplied in your excellent take-home handout. This was an informative well-delivered course run in a very relaxed and inclusive environment giving more than value for money. The communal lunch was a treat for the taste buds.

Melissa 04/03/2019

Excellent workshop!

Cornelia ran an excellent workshop with great variety and time management. The clear instruction, demonstration and notes provided are thorough and easy to follow. A warm welcome at the gate by Kai, Nicholas and Julia was a lovely start to the workshop as was meeting Lulu and the crew. Participation where possible was also appreciated as being a more tactile learner I retained more information than straight lecture style. The lunch was delicious both days and it was testament to how flavourful real natural homegrown food is. A tour of the farm and viewing the source of the foods was insightful and sparked a few ideas to use in my own backyard. The thoughtful gift of the block of butter and sharing the excess cheese was also appreciated. Overall it was very good value for the investment of both funds and time.

Tim Hennessy 01/03/2019

Good fun and good value.

I have just completed the cheese making course at KoruKai and enjoyed it immensely. Cornelia is very knowledgeable and passionate about eating healthily.

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