The only such course in the country teaching all aspects of cheese making without short cuts over two days. Learn about cheese cultures, recipes, equipment and facilities needed! On day one you will produce a hard cheese in real time under the guidance of Hans. You will also start your quark and on day two Gaby will help you to make various fresh cheeses, including quark, fresh herb cheeses and cheese in oil to take home. An exciting, interactive and fun filled two days with hands-on culinary experience and tasting sessions. You can buy a starter kit on the day.
Your fee of €160 includes materials and lunch on Saturday and Sunday.