Are you ready to make cheese with Barry?
Coming from his dairy in the Gippsland, Barry is bringing his awesome cheese and dairy product knowledge to The Haddon CLC.
You will learn how to make cheese using ingredients that you will have in your fridge or pantry. Each attendee will get to take home 1kg of cheese from each workshop. We will also have other cheeses on a platter for you to try.
The history of cheesemaking is an ancient culinary journey that predates recorded history, likely beginning around 8000 BCE during the Neolithic revolution when humans first domesticated milk-producing animals. While there is no single inventor, legend suggests that an Arab nomad accidentally discovered cheese when storing milk in a container made from an animal’s stomach; the residual rennet (enzymes) combined with the sun’s heat caused the milk to separate into curds and whey. Archaeological evidence, including pottery sieves found in Poland dating back to 5500 BCE, confirms that early humans quickly realized cheesemaking was a brilliant way to preserve perishable milk and reduce its lactose content. The art evolved dramatically under the Roman Empire, where cheesemaking became a highly sophisticated craft with dedicated aging rooms (caseale). During the Middle Ages, European monks took the reins, meticulously refining recipes and birthing many of the classic varieties we enjoy today, such as Parmigiano-Reggiano and Munster. With the dawn of the Industrial Revolution and the opening of the first commercial cheese factory in Switzerland in 1815, cheesemaking transitioned from a localized, seasonal craft into a global, multi-billion-dollar industry that beautifully blends ancient microbiology with modern culinary art.
Tuesday June 9. Soft Cheese Workshop 10am to 1pm. Hard Cheese Workshop 2pm to 5pm. $110 per workshop, or $200 for both.