Cheese, yoghurt and butter were discovered quite by accident many years ago by peasant farmers.

Of course the methods of discovery were quite primitive but the basic procedure still remains the same.  

Each batch of cheese, yoghurt and butter can differ quite remarkably depending upon the quality of the milk used. The quality depends on the breed of animal, the pasture in which it grazes or the grain it feeds on and of course, their living conditions and also whether their physiological and behavioural needs have been met.  

So depending upon all of the above, you will still produce a product which is tasty and nutritious and will be like no other you have made or tried before.

Introductory workshops cover the production of camembert, ricotta and yoghurt.  Advanced workshops cover the production of farmhouse cheddar (which includes waxing) OR fetta, quarg and butter.  Each workshop is completed over 2  consecutive days".

Cost of the workshops are $110.00 for the Introductory and $150.00 for the Advanced.  Morning tea and a light lunch is included in the cost.. Comfortable footwear and clothing recommended. Everything will be supplied.

This is not only an informative day but also an enjoyable one, particularly if you book with a friend or partner. You will be able to impress your family and friends when you serve them your own home-made cheeses!