Upcoming Slow Food Waitakere Event
Cheese making class with Natalie Carrard – Sunday 7th November
Come learn the art of cheese making with Natalie Carrad at her family farm near Helensville. Natalie will cover how to make mascarpone, panir, four types of yogurt and yogurt cheeses, cottage cheese, quark, cream cheese, slipcote, feta, haloumi, and ricotta. Notes will be provided for all the cheeses.
For the very reasonable price of $55, not only will you learn about how to make these cheeses you will also get to take home some haloumi, ricotta and a
The morning will mostly be demonstrations and the afternoon is hands-on and with everyone working as a team to make the feta, haloumi and ricotta. There is lots of tasting so please don’t to eat too much for breakfast!
Please bring a spare pair of clean shoes to change into at the door to wear in the cheese room. Crocs or jandals are easy to slip on and off but anything so long as they are clean is fine.
There will also be consumables and equipment available to buy on the day for those who want to go home and make their own cheese.
Milk (BRING YOUR OWN CONTAINER) $1.20 per litre
Freeze dried yoghurt starter $5 starter packet
Freeze dried cheese starter $5 starter packet
250 ml calf rennet $20
Floating dairy Thermometer (glass) $40
Plastic tubes for slipcote or camembert $2 each
Where: 1882 St Highway 16 (approx 35 mins from central
When: Sunday 7 November. Starts at 10am, finishes at 5pm
Bring some thing for a shared lunch (bring a plate to eat off)
Cost: Slow Food Members $55, Non Members $60 ($10 Slow Food donation towards Terre Marde fundraising). Payable on the day – please bring cash or a cheque (made out to Slow Food Waitakere). There is no eftpost available.
Places are limited to 12 people so book soon!
Bookings are essential – email or phone Sue Greig on 817 8297 or firstname.lastname@example.org to secure a place.
Natalie’s number: 027 2757 212
The Slow Food Waitakere Committee