We meet at De Kaasserie. Once everyone arrives, you will have a presentation introducing De Kaasserie and the workshop contents. You will learn about the two basic types of milk coagulation.
You will then use one liter of supermarket milk to make one acid-coagulated cheese and another liter to make a rennet-coagulated cheese. Two milk cartons will make two pieces of cheese! (both fresh kinds of cheese) You will get to experiment with adding spices and herbs to your cheese.
Note: Rennet coagulation is the procedure used to make aged cheese. Once you learn this procedure with a fresh cheese, you can continue to more complex and longer recipes at home and make your aged cheese.
Once the two pieces of cheese are ready, we finish up with a tasting of homemade cheeses.
Participants are encouraged to experiment with cheese-making at home. They take with them their two cheeses, the rennet and calcium and receive the recipes via email.
It's a beautiful experience, the discovery of a craft and an open door into a whole new world of possibilities. To be empowered make and create your own cheese at home.
