Courses

 

Cheesemaking Workshops and Courses with Katherine Mowbray

Become an artisan home cheesemaker and experience the ageless craft of making cheese.

I am now living in Thames and the nature of my cheesemaking classes has changed. I am now mostly holding sessions in peoples homes or as "private groups", please contact me for more information. I am still doing demonstrations from time to time around the country, these are listed below.

The day cheese course

is a demonstration of four different cheeses, either, Mascarpone, Feta, Halloumi and Ricotta or Camembert, "Mozzarellia" and Quark. The day usually begins at 11am and I work through from the milk to the cheese, stopping for a light lunch of cheese and biscuits, then ending the demonstration around 2.30pm. Afterwards there is time to purchase or order any specialised cheese making equipment that you may require.

The evening demonstration

is a concise introduction and demonstration of "Mozzarellia" and general introduction to cheesemaking followed by a cheese tasting and an accompanying glass of wine. These evenings are usually very informative and a great social event.

Auckland Courses:

 

Alberton House 

18th April, 2015 - An introduction to cheesemaking and demonstration of fresh Mozzarella cheese.
Mozzarella is a wonderful little fresh hand-stretched cheese that follows many of the important steps of the cheesemaking process. And it only requires 2 litres of milk so that within an hour and a half one is able to eat the cheese, which is very exciting.

19th April, 2015 - Halloumi, Feta, Ricotta and Mascarpone demonstration of 3 different cheeses from one bucket of milk and Mascarpone whilst we wait for the rennet to set.
It is a fun-packed session with lots of information. I know you will enjoy it as it also includes a cheese tasting. 

Price: $50 per person (18th), $120 (19th), $150 for both sessions
Date and Time: Saturday 18th April, 2:00pm - 4pm, Sunday 19th April, 11:00am - 2:30pm
Location: Alberton House, 100 Mount Albert Road, Mount Albert, Auckland

For more info vist: Alberton Website
or contact: Katherine This e-mail address is being protected from spambots. You need JavaScript enabled to view it

 

Out of Auckland Courses:

 

The Jam Factory 

22nd February, 2015 - Halloumi, Feta, Ricotta and Mascarpone demonstration of 3 different cheeses from one bucket of milk and Mascarpone whilst we wait for the rennet to set.

Price: $120 per person, includes cheese tasting
Date and Time: Sunday 22nd February, 11:00am - 2:30pm
Location: The Jam Factory, 13 Orchard West Rd, Ngatea

For more info and bookings contact:
Katherine  This e-mail address is being protected from spambots. You need JavaScript enabled to view it

 

katherine

My name is Katherine Mowbray and I have been making cheese for 20 years, and sharing my knowledge and love of cheesemaking courses around New Zealand. Now you too can share my knowledge and try some of my favourite recipes in your own home.

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You will be able to purchase Kowhai Cheesemaking Equipment on the day of your course.

Cheesemaking Book - Cutting The Curd by Katherine Mowbray

My book, Cutting the Curd with Katherine Mowbray, sets out as simply as possible the basic principles behind cheesemaking and explains some of my favourite recipes, so that you can enjoy all the wonderful cheeses you can make. Click here for samples from the book and more information.

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