Goat, Cows, Sheep - All Things Dairy Cheesemaking Classes

You can make cheese and yoghurt from so many different sources.  In fact last year we had cheese produced from Reindeer!

We stick to simple things. 

Our All Things Dairy Cheesemaking Classes are for the Beginner who knows little about the cheesemaking process but wants to learn and put their hands in the Curd.

We use a mixture of milk types
 - you can opt for fresh goat milk off the farm or purchased full cream cows milk.

After you have made your cheese, you can eat it or take it home. Despite high milk prices it is still economic to make cheese so come along and enjoy yourselves

We have two Classes coming up in May and June with all details on www.curdsandwhey.co.nz/Workshops

Winners at the NZ Champions of Cheese Awards 2014

At the annual dinner held last night at the Langham Hotel, Auckland the NZ Cheese Industry is saluted for its originality, quality and versatility.  Eighteen awards are awarded for excellence but the one that interests us the most is the winner of the home cheesemaker category.

This year there were four gold medallist finalists - and the judges found it hard to choose.  Quality cheese made at home is not something to be dismissed!

We are delighted to announce that the 2014 winner of our joint award is

Curds & Whey Champion Home Crafted Cheese Award

Formaggio di Latte Fresco - Aglio

Curds & Whey Champion Home Crafted Cheesemaker Award

Bri DiMattina

Come and see us at the equally enjoyable Cheesefest held today 5 March in the Ballroom of the Langham Hotel, Symonds Street Auckland from 5-8.30pm.  Tickets at the door.

You can taste and try all the extremely yummy cheeses that won their gold medals last night. See you there!

Sacco cultures win again - Hipi Sheep Yoghurt

The annual Cuisine Artisan Awards is a unique forum for producers of quality products.  Among this year's winners is Hipi Sheep Yoghurt,  For those of you interested in your health, keeping your cholesterol in trim and wanting to bounce with healthy probiotics then Hipi yoghurt is for you.

Hipi - the Maori term for Sheep - has been on the NZ market for approximately 12 months - in that short time it has made an impact through specialty stores, delicatessens, food shows and the public love it.

Sheep milk suits the lactose intolerant, the probiotics are good for you, the yoghurt is thick and delicious with no added thickeners and Hipi has a very long shelf life.  What more do you want!

Curds & Whey are proud suppliers of the Sacco cultures that have contributed to the success of this wonderful product and congratulate the Hipi team that produced such a stunning result
Interested in reading more then check out:

http://cuisineartisanawards.co.nz/artisans.nsf/0/winner
http://www.scoop.co.nz/stories/CU1402/S00214/nz-products-impress-at-the-cuisine-2014-artisan-awards.htm
http://www.3news.co.nz/Big-winners-at-Cuisine-Artisan-Awards/tabid/423/articleID/332059/Default.aspx