Hospitality/ Industry Exclusive Cheese Making Workshop
Monday 24th February. 9am – 4.30pm
Learn to make your own in-house cheeses for your restaurant or cafe! Join us on this Hospitality/Industry Exclusive Cheesemaking workshop to learn to craft a delicious range of cheeses that have been carefully selected to suit the commercial kitchen.
You will learn to create your own in-house ricotta, feta, halloumi and romano.
This full day workshop will allow you to experience cheesemaking in a fun and practical manner. You will also gain an understanding of the science and art of cheesemaking.
Price
$150pp - This includes morning tea, lunch, all your delicious cheeses to take home and a glass of wine at the end of the day to celebrate your achievements.
Business Name/ABN required.
Let second generation cheesemaker, Hannah Lillywhite, guide you through all the principals, processes and components of artisan cheesemaking, including:
• The building blocks of a perfect cheese
• Growing starter culture
• The key steps to create successful cheeses
• Making fresh cheeses
• Crafting hard cheeses
• Maturing/aging cheese
Hannah has been making cheese and running a variety of cheese workshops and events for the past 12 years alongside her father, renowned cheesemaker and microbiologist, Barry Lillywhite.
She has worked at Charles Sturt University Cheese Factory in Wagga Wagga, NSW, making the award winning range of Australian Native flavoured cheeses as well as a wide range of traditional styles of cheese.
Most recently Hannah, working alongside her father and brother, started the renowned Coolamon Cheese Factory in Coolamon, NSW which makes a delicious range of hand crafted artisan cheeses.
Inspired by her passion for cheesemaking, Hannah founded Milk Curd Cheese, offering unique cheesemaking workshops and experiences for the home cheesemaker.
This is a hospitality/industry exclusive Cheesemaking Workshop with The Farm at Byron Bay.
Location
The Farm House at The Farm, 11 Ewingsdale Rd, Ewingsdale NSW 2481
Duration
9am to 4.30pm
What To Bring?
Closed shoes, long hair tied back, a pen and plenty of Tupperware to take all your beautiful cheeses home.
Organiser
Hannah Lillywhite - Milk Curd Cheese
Email: info@milkcurdcheese.com