Slow Food Waitakere organized a wonderful class to learn to make cheese (and more dairy delights) at home. The tutor was Natalie Carrand and the class was held at her family farm near Helensville. This means that you can use the milk straight from the cows!

Natalie at work
The class run from 10am to 5pm, and we covered so many cheeses that it would take to long to list the all! But also yogurt, different types of yogurt in fact, and how to make them (and eat them!).

Then we moved on to cheeses

Making mascarpone and panir


One of the most popular cheese in the class was slipcote, possibly because it is so easy to make and can be flavoured with herbs and spices… or because it really suits Kiwis’ taste!

Putting the slipcote curds into the moulds

Fresh slipcote with different herbs


Now, did I already mention that we were on the farm? I am sure I did, this was the best part for me, and in Natalie’s farm you can buy raw milk, and even rent the kitchen to make cheese and butter… ah, the butter!!!!




Making butter

Students at work making feta and halloumi

The curds


Making ricotta


Salting the Halloumi
Photos by Alessandra Zecchini ©