Cheesemaking

Cheesemaking
AUD $295.00
  • Duration: 5 Hours
We'll start the day at 10am with morning tea and an introduction in the farmhouse. Then we'll go for a relaxed farm walk to visit the goats, see the gardens, say hi to the cows and chickens and pigs and geese and bees before we go into the farm commercial kitchen to make cheese!


In a very small hands-on class (6 people maximum) we'll be learning: 

- how to make buttermilk ricotta

- how to make labneh

- how to make yoghurt (using our heirloom starter culture)

- how to make fresh curd lactic-set cheese


You'll take home all your cheese including the hoop the ricotta is in, plus our 400-year-old heirloom yoghurt starter culture! You'll receive all the notes and recipes plus the hands-on confidence to reproduce all the cheeses in your own kitchen. We'll talk about milk, and temperatures and cultures. 


The class includes morning tea and lunch.


Cancellations

Bookings are non refundable, but if you can give us a weeks notice we are super happy to move you to another date. If you need to cancel at the last minute please send someone else in your place. 


About The Farm

Buena Vista Farm is a small sustainable farm on the outskirts of Gerringong, just under 2 hours drive south of Sydney. Buena Vista is a family-owned and -run enterprise, with continual family ownership dating back to the 1850s. The farm is currently run by Fiona and Adam Walmsley, with Fiona’s parents also still living on the farm. It is now primarily a small goat dairy with cheeseroom, a commercial market garden, bee hives, cows, pigs, chickens, ducks, guinea fowl, kitchen garden, herb garden, an established coffee grove, small orchard and cut flower garden. As well as a range of goat cheese and goat milk soap, the farm produces jams, pickles and ferments from their commercial kitchen which are sold weekly at local farmers markets. Farm tour and cooking classes are hosted on the farm on weekends specialising in sourdough bread baking, cheesemaking and fermentation.

The day includes morning tea and lunch, a farm tour, masterclass-type hands-on instruction, recipe booklet, and you'll take home your ricotta, a jar of labneh, a jar of our heirloom yoghurt starter ("Barnacle B") and a cheese hoop with fresh lactic curd. Yum!