Milk Curd Cheese – Cheesemaking Workshop
Saturday 2nd November, 2019. 9am – 4pm
Delve into the intricacies of cheesemaking on this full day Masterclass with second generation cheesemaker, Hannah Lillywhite. From start to finish, let Hannah demystify the science and art of cheesemaking!
You will learn to craft your own artisan Feta, Halloumi, Whey Ricotta and Hard Table Cheese (like a fresh pecorino/gouda) on this hands-on, full day workshop. Then finish off your day with a glass of wine to celebrate your achievements!
$220pp - 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.
This full day workshop will allow you to experience cheesemaking in a fun and practical manner as well as gain an understanding of the science and art of cheesemaking.
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
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.
The Farm House at The Farm, 11 Ewingsdale Rd, Ewingsdale NSW 2481
9am to 4pm
What To Bring?
Closed shoes, long hair tied back, a pen and plenty of Tupperware to take all your beautiful cheeses home.
Hannah Lillywhite - Milk Curd Cheese