Friday 23rd May - 10.00 to 17.00.
In this hands-on cheese making class you will learn how to make cultured butter, milky soft pillows of mozzarella and the best of the stretched curd cheeses including:
Burrata - everyone's favourite bundle of deliciousness, with an oozy filling of creamy stracciatella
Stracciatella - fine stringy strands of mozzarella, mixed with cream and salt. The decadent filling of burrata
We'll take a deep dive into the story of milk, beginning with life in the soil, how different seasons and type of animal influence it's composition and how to source and select the best quality, local milk for making cheese.
Included in the workshop:
A Guardswell Farm tour, discussing regenerative farming and sustainable dairy production.
A seasonal lunch with beautiful, local produce. This will be hosted in the Glasshouse (weather permitting) and prepared alongside Kristen.
Recipes and notes to take home to refer to on your cheese-making journey.
All the wonderful cheese you create !
Kristen will share with you a collection of mouth-watering recipes that showcase the cheese we make in the class, plus all her marvellous ways to use the leftover whey.
These classes are small and intimate with ample opportunity for questions, one-on-one guidance and all Kristen's tips and troubleshooting tricks. All this can only develop and strengthen your understanding and serve you well in your home kitchen.
The workshop is hosted in Guardswell’s beautiful demonstration kitchen, that has panoramic views over The Carse of Gowrie. Each student has their own workspace, plus all equipment and ingredients are provided.
Menu
Morning Tea
Almond lemon ricotta cake (GF)
Lunch
Whey and potato focaccia with homemade cultured butter
Slow cooked Guardswell Farm Hogget cooked in whey with salsa verde
Fig leaf wrapped baked ricotta
Leafy green salad with whey dressing
Stracciatella with charred asparagus and broad beans with anchovy, hazelnut bread - crumby thing. Seasonal veg will be supplied by Little Trochry
Selection of homemade pickles. ferments and homemade fermented whey sodas.
The menu is subject to slight change, depending on seasonal produce available. We can also cater for dietary requirements with advance notice.
If you are new to Kristen’s work - she is a very established, knowledgeable and creative cheese maker with oodles of knowledge, training and experience. You can read up more about Kristen and her journey on her website. She is also a wonderful, curious and trusting teacher, so you really will be in good hands.
Suitable for: Absolute beginners with the busiest of lifestyles and the smallest of urban kitchens, passionate home cooks and experienced chefs.
We do hope you'll join us. It’ll be fun, and joyous, and you'll get to learn some new skills and recipes, as well as taking home all the cheese you make in the class.
If you have any questions, please don’t hesitate to contact Rosie -
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