Cheesemaking Workshop – camembert, ricotta & quarg

In his tenth year of hosting cheese workshops for us, Nathan Burke once again took a group of interested locals through the process of making a variety of cheeses.  These workshops are always popular and we have generally run at least two each year.

The day is fun and informative and participants took their three parcels of cheese home, the ricotta and quarg almost ready to eat, but the camembert requiring a few weeks of nurturing before it can be scoffed.  There is no doubt that, in my opinion and that of a few previous workshop participants, it is the nicest camembert that you will ever taste!

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