Home Made Cheese

13/01/2014

Got a bottle of amber ale and want a cheese to go with it? Does your brie need a sudsy lover? Consult this list: http://ow.ly/stikh

02/10/2013

Brie-llient!

Is this your cheese anthem?

14/09/2013

Are cheese caves REALLY caves? Find out: http://ow.ly/oHmFq

14/09/2013

If you're curious about making cheese at home, chevre (goat cheese) a great one to start off with, because it's really easy and delicious!

13/09/2013

Home Made Cheese is in the paper today!! Check out The Press - Your Weekend liftout. How exciting!!

It sounds like a setup for a bad joke, but what do an English radiographer, an American lawyer, a Mexican jeweller, a science teacher, an engineer, and this writer have in common? Cheese, glorious cheese, in its myriad...

11/09/2013

It's always so nice to get lovely messages like this one that was emailed to me on Monday...

Dear Donna

Thank you very much for yet another superb course on cheese making. I enjoyed the lessons and the company. There were some very interesting interactions which brought humour to the day.
I now have a blue vein in a covered container and I am waiting for the Blue Brie to dry out. Both look good.

Thanks again
Regards
Alison

27/08/2013

Blue cheese class date, Franchise opportunities, Seasonal variations effecting cheese, & Current classes.

The long awaited Blue Cheese workshop date is Saturday 7th September and will be held in Bishopdale, Christchurch. We will be making Blue Vein and Blue Brie. This workshop is now open to anybody with no prerequisite.Stinky Blue Vein & Blue Brie Workshop. $125.  One day. 10am to around 3pm.Together w...

26/08/2013

Dairy giants are coming under increasing pressure to reveal how much of a controversial snot-like byproduct they put in their milk.

21/08/2013

This is a good read about bloomy rind cheese like camembert.

http://culturecheesemag.com/cheese-iq/bloomy-rind?utm_source=Cheese+Heads+Up+August+2013&utm_campaign=Cheese+Heads+Up+August+2013&utm_medium=email

Understand what your monger means next time he or she asks if you want a bloomy rind cheese

13/08/2013

Although we know it as 'swiss cheese', in Switzerland this type of cheese is called 'Emmental' as it was created in the Emmental Valley around 1293.

13/08/2013

Take note of these wise words Cheese Lovers

13/08/2013

Hello Cheese Lovers!

I am excited to announce the first round of dates for my long awaited BLUE CHEESE workshop.

Together we will make blue vein and blue brie. You get to take home one of each cheese to drain and then finish off as per the recipe instructions and then allow your cheese to ripen. You will need to tend to your cheese for a few minutes a day, mostly in the first week so you will need to be ‘around’ to do this.

The dates are for Christchurch and experience in making camembert is essential as the blue brie is more advanced.

Stinky Blue Vein & Blue Brie Workshop - $125 - One Day - 10am to around 3pm.

Saturday 24th August
Saturday 7th Sept

You will need to bring two moulds/containers that you may already be using to make your camembert. I will send details about these when booking and I can also provide them for an extra $10 with advance notice.

Bookings essential and places are limited. More dates to come.

To book, contact me via my website www.HomeMadeCheese.co.nz/contact-us

Yipee!! This is going to be great!!

Cheese Making Workshops and Courses held throughout the South Island of New Zealand