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.
In this workshop you will learn about the art of natural cheese making and will get a good understanding of the philosophies behind it. You will walk away with basic skills to start your own journey of natural cheese making.
Date: to be confirmed
Time: 10am - 3:30pm
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 Lunch included!
This workshop is very popular and always sells out. So book early to avoid disappointment. Limited to 8 people.
Limited stock available as the manufacturer has stopped producing it in 2025.
Renco Natural Rennet has been a traditional pantry staple for New Zealanders for decades. Renco Rennet makes cheese making easy, from cottage cheese and mozzarella to cheddar, blue cheese, ice cream and traditional junket.
Trusted formulation.
Made in New Zealand with locally sourced ingredients, guaranteed GMO free.
Available sizes and strength: 100ml bottle, 280IMCU: Use 1.5ml for 10 litres of milk. Coagulates 700 litres. OUT OF STOCK 1 litre bottle, 280IMCU: Use 1.5ml for 10 litres of milk. Coagulates 7000 litres.
Chymosin content: min. 93% New Zealand's only natural calf rennet as recommended by natural cheese maker David Asher.
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.
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.
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.
