Say cheese!

Cheese crafting under way

Cheese crafting under way

This weekend we said it, we made it, we ate it.

Bucket loads – literally!

Bucket loads

Bucket loads

Fetta, yoghurt (not a cheese I know, but yummo) and a full cream milk version of Ricotta (farm cheese) were all demystified by the very patient, gracious and knowledgeable Margarita Carrick.

Margarita guiding workshop goers in the art of fetta turning

Margarita guiding workshop goers in the art of fetta turning

It was a very hands on and slow process, filling most of the day from kicking off yoghurt production at 10am until we wound up at 5.30 with the final touches to the feta.

Stirring...

Stirring…

There was plenty to keep everyone occupied for the day.

Stirring...

Stirring…

Stirring...

Stirring…

Adding the rennet and culture in a cold bath

Adding the rennet and culture in a cold bath

Cutting the fetta curd

Cutting the fetta curd

Separating off the whey - great as an addition to chook food

Separating off the whey – great as an addition to chook food

Challenges were faced, lessons were learned, and we wound up with a lot of tasty curdy goodness.

Home made fetta, being set and settled before it is soaked in brine

Home made fetta, being set and settled before it is soaked in brine

Margarita is a farmer, craftswoman, and keen cheesemaker based in nearby Benimbla Park. Along with her husband, Shaun, she runs Pine End, an organic producer of seasonally grown vegetables, herbs, eggs, fruits and nuts, and a growing new dairy offering.

As well as a growing hub of production, their homestead is a popular eco-tourism destination which encourages biodiversity and practises sustainable organic farming techniques.  For more about what they get up to see http://www.pineend.com/.

Pine End Chooks

Pine End’s lovely chooks

We were blessed to host Margarita to share her wisdom and experience, and we are all now much more soft cheese-sufficient.

Which is very handy with the glut of silverbeet we have at the moment.  Next step, spinach and fetta triangle workshop?  Watch this space…

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5 Responses to Say cheese!

  1. Kelly says:

    OMG Marg Carrick lives round the corner from Mum and Dad and she is a family friend. I think she has an organic farm. Small world! Hope all is well xx

  2. Tam says:

    This was such a wonderful course, and a really enjoyable day. Thank you so much for hosting and taking such good care of us on the day, it really was fabulous.

  3. Thanks for a great day! We’ve been indulging in cheesy goodness ever since. The fetta is AWESOME!
    Regards
    Joanne & Tara

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