Cheese glorious cheese!!!🧀

• 10:00 – 13:00 Persian Feta, Camembert, & Blue Vein Cheese
• 14:00 – 14:00 Sourdough Bread & Lactic Fermented Foods (Vegan Friendly)

Stop spending good money on cheese when you can make your own.

Persian Feta, Camembert and Blue Vein Cheese you can learn to make in your own kitchen without specialised equipment. You don’t need your own cow to make cheese as shop-bought milk will work just as well.

This workshop is aimed at the slightly advanced cheese maker, but you will soon see that it’s quite easy to make your own specialised cheese from shop-bought milk. This workshop will have volunteers from the group to take all the necessary steps to make the three cheeses.

Learn also how to make your own delicious sourdough bread and sauerkraut by making your own with a 20 year old starter.

Taste testing and recipes with YouTube access to make wraps, sourdough crackers, and fermented foods including fermented bean pate, tomato sauce, fruit paste and water kefir soft drink.

If making your own cheese & bread intrigues you, then you can learn how to make your own Persian Feta, Camembert and Blue Vein Cheese, Sourdough Bread, and Other Fermented Foods in 2 three-hour workshops with Permaculture Realfood.

Included in these workshops is how to make easy sourdough bread from scratch and how to create living throbbing with probiotic life lactic fermented foods. Everyone takes home a loaf of bread to bake at home that evening along with a jar of sauerkraut.

All these foods will greatly increase the health of both you and your family as they taste the delicious creations you will soon be making for them. These workshops are aimed at the beginner with in-depth teaching of the how and whys of fermentation.

Refund

Tickets are non-refundable but we will be more than happy to transfer it to another date.

Here’s what some of our recent new cheesemakers and fermenters said about their workshops;

The 3 workshops over the past couple of days were so well organised and run. You have such a depth of knowledge and a wonderful teaching style which made it so enjoyable and easy to understand. I feel totally inspired by what I have learned and can’t wait to start making my own ferments and dairy products. Thank you”

Emily

“Just want to say how wonderful this course was. My attempts on making the food have all worked out so far. I just loved it and would recommend to anyone that cares about their food to get more fermented food into their diet.” Rita”Went to the whole day sourdough, brie, feta, etc workshop at Cooroy last weekend and highly recommend this. Elizabeth is so knowledgeable plus really easy to follow and makes the task at hand so much less daunting. Had a really inspiring day.”

Connie