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.