The Mobile Cheesemaking Workshop
School in Coffs Harbour

Teaching you the art of cheesemaking learn to make cheese at home! we teach you to make camembert, mascarpone and a greek style yoghurt in our one day, quarg (cream cheese), ricotta, fetta, interactive cheesemaking workshop. If you can get a group of 6 or 7 friends or family together we can come to you. If you do host a workshop (minimum of 7) the host receives their workshop free of charge. We begin at 10am and finish around 4pm. We hold the workshops in northbridge. The cheesemaking class costs $150 per person. Making cheese is immensely satisfying and the bragging rights are huge! very little equipment is required to make cheese, you'll be surprised how easy it really is. All bacterial starters and other cheesemaking essentials are available for purchase at the end of the workshop. We provide all ingredients, a cheese inspired lunch, morning tea, cheese tasting, all course notes and samples of the cheeses made to take home. Please contact susan for further information or to book in.

Making cheese is our passion and we would love to teach you how to make your very own gourmet homemade cheese. In food processor total flour and butter process to make a crumb, increase sugar and egg and approx 10mil of water continue to process to bring together as dough. This is a rich, decadent cheese to put on your cheese platter this Christmas! Place quark into a mixing bowl with the herbs, garlic and salt combine thoroughly, check the seasoning you can adjust the ingredients to taste. Mix ricotta, spinach and stock in a bowl until well combined then set aside. Deposit potato’s into a saucepan of cold water, with adequate water to hide and bring to boil. Place sliced garlic, sprigs of thyme on top of the cheese and tomato, remove oregano leaves from stalks and scatter that over the top. Store the saucepan on the low burner on the stove and while stirring bring the temp up to 87c or until the blend coats the back of the spoon, unfasten from heat stimulate in cinnamon and nutmeg, when cool deposit into the fridge to chill completely. Serve with creamy blues and brie on an behind dinner cheese platter with a glass of dessert wine. Garnish with remaining mint leaves and thinly sliced red onion. To make the crumble topping, deposit the sugar, oats and butter in a large bowl and rub together until honest combined. A dessert cheese plate is the perfect spread to serve behind any meal. As a rule a dessert cheese platter should only have 3 cheeses, all of which should be on the creamy side. Thaw your chocolate by placing a bowl over a saucepan with a little amount of water (make safe the water is not touching the base of the bowl) fracture up all the dark chocolate into the bowl and heat over saucepan with water until melted, stirring when needed. Thaw your chocolate by placing a bowl over a saucepan with a little amount of water (make safe the water is not touching the bottom of the bowl) fracture up all the milk chocolate into the bowl and heat over saucepan with water until melted, stirring when needed. Thaw your chocolate by placing a bowl over a saucepan with a insignificant amount of water (make sure the water is not touching the bottom of the bowl) fracture up all the white chocolate into the bowl and heat over saucepan with water until melted, stirring when needed. Into a frying pan warm a insignificant olive oil add tomato’s and cook until they begin to break down, separate them from the pan and total the halloumi cook until golden on both sides deposit the tomato’s and olives into the pan with the halloumi to warm through. To serve deposit halloumi onto a serving platter scatter with tomato’s and olives, sprinkle with mint leaves and total slices of lemon. Cream butter and sugar, add eggs, blend in flour and yogurt (don’t over combine as this will toughen the cake). As are looking for a consistent product we use a freeze dried Probiotic culture, it takes the guess labor out of making your own home made yogurt. Serve warm alongside your favorite cheese platter. Whisk eggs with mascarpone and season with salt and pepper, set aside. When the pasta is cooked increase it to the mascarpone and white wine sauce and motivate through, season to taste. You can serve them hot or nippy and are the accurate accompaniment to your homemade blue cheeses.