Make your own cheese at Alberton

Aucklanders will soon have the chance to experience ‘cheese culture’ in an exciting new way.

Katherine Mowbray of Thames will hold two sessions entitled Learning How to Make Cheese at Alberton, the Heritage New Zealand property in Mt Albert.

“This is a great opportunity for people wanting to master the art of making a variety of cheeses, including Halloumi, Feta, Ricotta and Mascarpone,” says the Manager of Alberton, Rendell McIntosh.

“Both sessions will be a lot of fun and finish up with a cheese tasting.”

Author of Cutting the Curd – a how-to book on cheese-making presented in a familiar cookbook format – Katherine Mowbray has been involved in the boutique cheese-making industry in England, and more recently New Zealand. Her last cheese-making course at Alberton was sold out.

Katherine’s first hands-on experience of home-made cheese-making was when an 11-year old Greek Cypriot friend demonstrated Halloumi and Ricotta cheese-making in his kitchen from a bucket full of fresh milk from the farm.

Katherine has been presenting home cheese-making courses for 22 years in vineyards, food festivals, on TV, in schools and community centres. Her passion is to promote and educate people about cheese-making so they have the confidence and the skills to make their own – and in the process, bring community back into their kitchens.

The two sessions will include an introduction to cheese-making (2-4pm, April 18) looking at basic principles, hygiene, bacterial culture and different kinds of milk – all while producing a fresh batch of Mozzarella in the process.

“According to Katherine, it only takes 2 litres of milk and about an hour and a half to make, and eat, your own Mozzarella,” says Rendell.

The second session (11am-2.30pm, April 19) will look at Halloumi, Feta, Ricotta and Mascarpone.

Places for both sessions are limited to 16 people so bookings are essential. To book, or for details on cost and other information, email katherinemowbray@orcon.net.nz

ends

© Scoop Media