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Soft Cheese Workshop
Soft Cheese Workshop

Soft cheese Workshop

$170.00

Soft cheese workshop

Camembert, Feta, Cream cheese, Mascarpone, Ricotta, and Yogurt.

Feta cheese: is a rich and creamy soft cheese with a grainy consistency. The cheese is usually white in color with a bit of maybe salty and tangy flavors. For more general information on Feta cheese see the following link: https://en.wikipedia.org/wiki/Feta

Camembert Cheese: is a soft, creamy, surface-ripened cheese, made of cow’s milk.  The taste is awesome milky and a bit sweet in taste. For more general information on Camembert cheese see the following link: https://en.wikipedia.org/wiki/Camembert

Mascarpone Cheese: is made out of Cream and Milk. This is a dessert cheese and is usually served in or with other desserts. It can also be used as a standalone dessert served with fruit or syrup.  For more general information on Mascarpone Cheese see the following link: https://en.wikipedia.org/wiki/Mascarpone

Cream cheese: This is a fresh, mild-tasting cheese. The cheese is made from milk and cream. Use it as spread on crackers and it is also used in various sorts of sweet and savory cookery. For more general information on Cream Cheese see the following link: https://en.wikipedia.org/wiki/Cream_cheese

Ricotta Cheese: This is a white, creamy, and mild cheese with a slightly sweet taste. Ricotta is very much like cottage cheese and can be enjoyed with herbs, salt, and pepper and is very often used in Italian pasta dishes or salads and desserts. For more general information on Ricotta Cheese see the following link:  https://en.wikipedia.org/wiki/Ricotta

Greek Yogurt: This is so easy to make and is ready in 7 – 10 hours. You will never buy Yogurt again after tasting your own, this one is awesome. For more info, follow this link: https://en.wikipedia.org/wiki/Yogurt

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 Camembert, Feta Cheese, Mascarpone, Cream cheese, Ricotta, and Yogurt.
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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