All Things Dairy - more Dairy Workshops coming up in October

There is nothing quite like being practical and getting your hands in the Curds & Whey!  That's what we do at our Workshops where we demystify the cheesemaking process and make it not only fun but a great addition to one's culinary abilities!  Lynne had never made cheese before - far too busy at work - but she came along full of enthusiasm to one of our Saturday morning Workshops and launched into cheesemaking -

It was a totally enjoyable experience for me and learnt a lot and really appreciated that the programme was using basic tools that you have at home , as you can imagine. This is just the beginning and so looking forward to trying more recipes." 

We use fresh goat milk at our Workshops milked that morning from the goats frolicking round the paddock or you have an alternative choice of using shop purchased full cream milk

So more Workshops coming up - all purchasing can be done on www.curdsandwhey.co.nz - Workshop - this is a great present for someone you know who likes doing something different

Why don't you put some time aside and come along either on:

Saturday 12 October - learn how to make Feta, Fast Halloumi and Mascarpone
Sunday 13 October - learn how to make Camembert, Chevre and Fast Mozzarella
or treat yourself to both!

All Things Dairy Workshops this month

These are the Workshops for you - Practical, interesting and fun.  You arrive a Novice and go home a Cheesemaker!

See our programme below:

All Things Dairy Workshops

Specialist home and artisan cheesemaking supplier Curds & Whey advise that they have two very practical “All Things Dairy Workshops” coming up this month.

The Two programs will be:

17/8 – (17 August 2013):
Fetta, Fast Halloumi, Ricotta, (Pasteurisation for raw milk)

31/8 (31 August 2013)
Camembert, Mascarpone, Fast Mozzarella, Chevre

These are practical hands-on workshops when you will learn the basics about cheesemaking and All Things Dairy. You make and take your cheese home.

Uniquely our All Things Dairy Workshop allows the possibility of selecting either commercial pasteurised cow milk or pasteurised goat milk. You may also request raw goat milk. Or bring your own milk!

Unless you indicate a preference a minimum of 24 hours before the start of the workshop, a combination of commercial pasteurised cow milk and/or pasteurised goat milk will be supplied and used on the day.

Tutor: Paula Levett – has been making cheese for 20 years. Commercially trained with a good technical knowledge base, medal winner at the annual NZ Specialty Cheese Awards several times.

Location: The Cheese Shed, 122 Glenbrook Beach Road , Glenbrook Auckland South which is a one-hour drive from central Auckland.

The Workshop starts at 8.30am and finishes at midday.

Cost $125.00. All working equipment provided. Recipes, Notes and Evaluation Form are included.

The participant brings along containers to take home cheese, sushi mats, apron, pen and pencil for extra notes.

Take a morning off for yourself. Come and learn the “nuts and bolts” of dairy.

Details and bookings here: www.curdsandwhey.co.nz/subcategory/cheesemaking-workshops.

All Things Dairy Workshops - starting August 2013

All Things Dairy Workshops - starting next month August 2013

We have planned these Workshops to be really practical interesting Workshops when you learn all about milk and what you can turn it into.  Our Tutor, Paula Levett, has 20 years experience in cheesemaking and as a Goat Farmer has an appreciation of the art and science involved from milking an animal; turning milk from curdsandwhey into something delicious to eat!  We are starting with simple starting cheeses but will slowly introduce more complex products into our workshop schedule.

 

Please go to www.curdsandwhey.co.nz/Workshops for fuller details.  Workshops are located within a one hour drive from Auckland City

 

 

Curds & Whey love their Cheesemakers who keep getting better and better.  We support them and they support us - so we thought you would like to read some of the comments we have received in the past few weeks:

Our skilled home artisans

 

Thanks for all your help and friendliness.  The creme fraiche made with Sacco MO 030 has turned into something wonderful. LF

 

I am delighted with the Sacco culture you sold to me (Lyofast M 036 R). However, it will be running out soon, I fear, so I was wondering if you have more … RN

I did appreciate your enclosure of recipe and your general helpfulness.You run a very nice service. SR

 

What a huge success! We love these divine little cheeses (Coulommier): we made 3 small ones from 3L of silver top milk and have sampled the first wee round after 10 days ripening. IT’S lovely but can we keep our knives off the next two which are ripening for longer?  Hopefully until  molten in the middle with a soft crust on the outside. ….. and when we’ve got the ripening length to satisfaction well there’s the 5L milk cheese to make into a sort of “Brie-de-Meaux. FC

Thanks again for the advice, the yoghurt culture is great (Lyofast Y450B) much better than anything I have purchased so far since moving to NZ. PU

And we support the innovative commercial cheesemakers who are alive and well in NZ

 

The support from the Anchar team is exactly what we need and I will enjoy plucking information and placing orders. DJ - KC

Clerici Sacco acquires CSL's culture business

We are delighted to announce that our culture and enzyme supplier Clerici-Sacco has acquired all of CSL’s culture business.  CSL is recognised for its competencies in thermophilic cultures for dairy applications such as fermented milks and Italian cheese types.

“The Clerici-Sacco group is ranked as one of the foremost players in starter culture development and production and with this acquisition will be number 3 in the world in the field of thermphilic cultures” says Per Pedersen, Business Development Director at Clerici Sacco.

Furthermore CSL has a valuable collection of probiotic strains and a GMP Pharmaceutical approved facility.  This will allow Clerici-Sacco to further advance one of its strategic ambitions to further penetrate the global pharmaceutical/nutraceutical sectors.

Synergistic effects will also come through merging and simplifying the two culture portfolios into one. “Naturally there will be benefits by changing over to the most optimised production conditions from either company” says Martino Verga, CSO.  The new integrated business will bring together two skilled and experienced teams and will increase the professional and technical resources and capabilities at all levels resulting in an increase in innovation and technical support.

Shamrock Food Ingredients Pty Ltd Australia has been Clerici-Sacco’s exclusive distributor in Australia for six years and latterly in conjunction with Curds & Whey in New Zealand.   For more information about the positive impact of the CSL acquisition for Australian and New Zealand customers please contact us Danny O’Regan at Shamrock Food Ingredients E danny@shamrockfood.com.au and Anna Rolfe at Curds & Whey E anchar@icr.net.nz

Increasing our Cheesemaking Knowledge

The more we learn - the better we are.  NZ's Waikato University Biotechnology Learning Hub is full of interesting information and advice not only on cheesemaking but many alllied subject areas.  Aimed at Primary and Secondary School students this is a useful information source for us all so check out http://bit.ly/8PHh8 where you will be suprised and delighted at the quality of information available