Learn how to make your own cheese

Hosted by Paula, this three-hour workshop offers participants to discover the world of cheesemaking. Participants have the opportunity to transform two litres of supermarket milk into two varieties of fresh cheese, gaining hands-on experience in both rennet and acid coagulated cheesemaking methods.

The workshop begins with a warm welcome, with a cup of coffee or tea. Paula introduces the participants to the ethos of De Kaasserie and outlines the day's activities, setting the stage for an engaging and educational experience.

Participants start by preparing the first litre of milk for rennet coagulation. This process, while technical, is made accessible and enjoyable under Paula's expert guidance. As the first batch of cheese takes shape, the workshop shifts focus to acid coagulated cheesemaking, providing a comprehensive understanding of different cheesemaking techniques.

There's a harmonious blend of learning and experimentation as attendees infuse their cheeses with a variety of herbs and spices, personalising their creations. The workshop is not only about making cheese; it's an exploration of how milk transforms into this beloved food.

The session concludes with a celebratory drink and a cheese tasting, showcasing the fruits of the participants' labour. Each participant leaves not only with cherished memories but also with essential cheesemaking tools - rennet, calcium, and a cheesecloth - to continue their culinary adventures at home.