You be the Cheesemaker
at
Prom Country Cheese
Home Cheesemaking Classes 
 2015 Series 

 

2015 Class Dates (Prebooking essential)

Saturday, 10am-4pm
August 1                      • Halloumi, Persian Feta & Ricotta  

 

• make sheep-milk Halloumi to take home and enjoy straight away.
• find out about the correct cultures to use, setting the curd, draining, salting and maturing.
• make Persian Feta to take home and marinate, or enjoy straight away.
• see Ricotta cheese being made from whey.

 

Sunday, 10am-4pm
August 2                      • Camembert, Greek-style Yoghurt & Ricotta

 

In this workshop you will... 
• make your own Camembert-style cheese to take home and mature until it is covered in a bloom of white mould. 
• find out about the correct cultures to use, setting the curd, draining, brining and maturing. 
• make sheep-milk Greek-style Yoghurt to take home. 
• see Ricotta cheese being made from whey.

 

Saturday, 10am-4pm
August 29                    • Feta, Persian Feta & Ricotta 

 

• make traditional sheep-milk Feta to take home & brine. 
• find out about the correct cultures to use, setting the curd, draining, brining and maturing.
• make Persian Feta to take home and marinate, or enjoy straight away.
• see Ricotta cheese being made from whey.

 

Sunday, 10am-4pm

August 30                    • Camembert, Greek-style Yoghurt & Ricotta

 

• make your own Camembert-style cheese to take home and mature until it is covered in a bloom of white mould. 
• find out about the correct cultures to use, setting the curd, draining, brining and maturing. 
• make sheep-milk Greek-style Yoghurt to take home. 
• see Ricotta cheese being made from whey.

 

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Join us for a great experience on one or more of these days.

 

Delve into the art & science of cheesemaking.

Make your own cheese to take home, nurture and enjoy. 
Gain the skills to make cheese for your family & friends in the kitchen.
Join us for a great day of all things cheese! 

 

MAKE YOUR OWN CHEESE!
Prom Country Cheese (a.k.a. Red Hill
 Cheese) has helped thousands of home cheesemakers make their first and most precious cheese. 
Many have returned to another class to make a different cheese. 
Now, Burke & Bronwyn of Prom Country Cheese are pleased to offer hands-on cheesemaking classes at their new cheese facility on the farm. 
Take the opportunity to talk with the cheesemakers and experience this modern cheesery.

Home cheesemaking specialist and professional cheese educator Carole Willman will lead the classes with the focus on practical cheesemaking using common kitchen utensils. 
In a small group, learn the techniques and the science behind the art of cheese. 

 

VENUE

Each class is held from 10.00 am to 4.00 pm at the cheesery on the farm, 
275 Andersons Inlet Rd, Moyarra 
(near Korumburra, South Gippsland - 90min. from Melbourne) 

The day will begin with a tour of the sheep dairy. 

COST
Each class $198.30 per person per day (incl. GST). 

The cost includes morning tea, scrumptious lunch (with tutored cheese tasting), comprehensive class notes, and all the ingredients to make cheese and/or yoghurt on the day, including milk. 

ENQUIRIES 
If you have further queries please            or phone us on +61 3 5657 3338. 

 

CANCELLATION POLICY
Once a class is booked, it is not refundable or transferable to any other class. If you are unable to attend, you will need to find someone else to take your place.


BOOKINGS
Bookings are made via TryBooking.com. Click here to BOOK.

 

ACCOMODATION

Make the most of your weekend and stay overnight in local accomodation

Kongwak Views Villas

 

HOME CHEESEMAKERS' SHOW
Red Hill Cheese sponsors the Home Cheesemakers' Show 
at the Red Hill Agricultural Show on the 4th Saturday in March. 
Class participants (& all non-commercial cheesemakers) are encouraged to enter.