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brie, lemon myrtle, labneh cheese, halloumi cheese
brie, lemon myrtle, labneh cheese, halloumi cheese

Mixed cheese Workshop 3

$170.00

Mixed cheese workshop 3

Brie, Lemon Myrtle, Labneh, and Halloumi cheese.

Brie cheese: From whole or semi-skimmed milk, brie can be made. Rennet is added to raw milk, which is then heated to a maximum of 37 °C to produce curd. The cheese is then poured into the moulds, perhaps using a pelle à brie, a classic perforated ladle. Several thin layers of cheese are layered into the 20 cm (8 in) mould, and it is then allowed to drain for around 18 hours. After being removed from the moulds, the cheese is salted, inoculated with cheese culture (Penicillium candidum, Penicillium camembert, or Brevibacterium linens), and matured for at least four to five weeks in a controlled environment. For more info on this cheese, check out this link.  https://en.wikipedia.org/wiki/Brie

Lemon Myrtle cheese: Our semi-hard cheese pairs nicely with the delicious lemony tang of Lemon Myrtle. Any cheese board or grazing tray with cheese and the lemon myrtle is sure to be a conversation starter. The most popular native plant in Australia is the lemon myrtle. It can be found flourishing along Queensland’s southern and northern coasts.
Use the leaf with fish, chicken, or dessert in place of Kaffir lime leaves, whether it is fresh or dried. For more info on this cheese, check out this link. https://www.coolamoncheese.com.au/products/lemon-myrtle

Labneh cheese: What is labneh cheese, then? Middle Eastern labneh is a fresh, thick cheese. Greek yoghurt-like in flavour and texture, labneh dishes make an excellent basis for other flavours and spices or can be consumed on their own. This creamy yoghurt cheese may be rolled into balls for nibbling or sprinkled on top of salads and used as a dip. For more info on this cheese, check out this link.https://www.coolamoncheese.com.au/products/lemon-myrtle

Halloumi cheese: is a semi-hard, unripened brined cheese. We will make it from cow’s milk, but it can also be made from a mixture of goat’s and sheep’s milk.  It has a similar texture to Mozzarella cheese and a strong rather salty flavour, from the Brine it is stored in. You can store it in Saltwater, it also tastes beautifully fried in a pan, used in salads or on its own.  For more general information on Halloumi Cheese see the following link:  https://en.wikipedia.org/wiki/Halloumi

 

 

 

 

 

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In this workshop, you will learn how to make Brie cheese, Lemon Myrtle cheese, Labneh cheese, and Halloumi cheese.
We will teach you from the beginning everything you need to know to be able to make these cheeses and yogurt.

That includes:

  • How to use the Styrofoam box if needed
  • What tools do you need
  • Sterilize the tools
  • Make the Starter
  • Prepare the milk
  • Add the White Mould Spores
  • Mix the Rennet
  • Cook the Curd
  • Cut the Curd
  • Turn the Curd
  • Drain off the Whey
  • Fill the Hoops
  • Turn the Hoops
  • Store the cheese etc.

This is a “Hands-on” workshop where the teacher shows you step by step how to make all your products and allows you to do it yourself. We have over 15 years experience of teaching people to make various sorts of cheese, cured meat, and sausages. You will be shown everything from the beginning and can ask any question you want.

At the end of the workshop, the teacher will answer all your questions and go once more through every aspect of making your products and you get to take home a step-by-step booklet on how to make all the products. You also get to take home all the products you have made in the workshop.

Viking Kitchen Food holds workshops in various towns in the states and we quite often go through the Community Schools in many places, so keep an eye open in your community and or give us a call or email to ask about future workshops in your area.

We give full support for all people and if you should need more answers or anything else do not hesitate to call us or email us.

Siggi and Gustaf

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