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Mixed Cheese Workshop 5
Mixed Cheese Workshop 5

Mixed cheese Workshop 5

$170.00

Mixed cheese workshop 5

Blue Vein cheese, Farmhouse cheddar, Parmesan cheese, and Halloumi cheese.

Blue Vein Cheese: is easy to make and tastes great when served with some snacks. Blue Cheese has a very strong smell but the flavor depends on so many things i.e. where it comes from and how long time it has been cured etc.
For more info follow this link: https://en.wikipedia.org/wiki/Blue_Vein_cheese

Farmhouse Cheddar Cheese: is easy to make, ready in 4 – 5 weeks or a few months if you prefer. Storing longer will give it stronger flavors. Farmhouse Cheddar is made from cows’ milk. This is a delicious cheese for everyday use. For more info, follow this link: https://en.wikipedia.org/wiki/Cheddar_cheese

Parmesan Cheese: is a hard and granular cheese. Parmesan is often used grated over various pasta dishes and soups or eaten on its own. You can grate Parmesan over so many other dishes and salads. For more general information on Parmesan cheese, see the following link:  https://en.wikipedia.org/wiki/Parmigiano-Reggiano

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 as Mozzarella cheese and a strong rather salty flavor, 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

Please contact us for further information concerning, booking and the time and place where this workshop will be held next time.

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In this workshop, you will learn how to make Blue Vein cheese, Farmhouse cheddar, Parmesan 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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