What's On

Soft and Gooey Camembert & Forage Frais

In this workshop you will become true curd nerds as I guide you through the captivating world of cultures, rennet, milk and salt. You will make traditional-style Camembert that you will take home and lovingly mature into a soft, gooey, beautiful mess. We will also make a tangy fresh lactic curd, Fromage Frais, that will undoubtedly become a kitchen staple. In accordance with current restrictions this workshop will be limited to 6-8 participants and rest assured there will be plenty of space and hygiene measures in place. Prepare yourself for a fun, informative and hands-on day. You will head home with all of the cheese you’ve made, cheese hoops, recipes, and full hearts and bellies.

Location
SloWhey School of Cheese 409 Colville Rd. Whites Valley, SA 5172
Date
Sunday, July 26, 2020 at 9:00am - 1:00pm
Further information

Bookings/Information