Natural Cheesemaking (Masterclass Advanced) (17 December 2025)

TOPIC: Natural Cheesemaking Workshop (1PM-7PM)

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Kindly note that the topics and activities of the cheesemaking workshop are not suitable for kids and toddlers. Participants must be at least 18 years old to sign-up.

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Cheesemaking Workshop is inclusive of the following:

1. Discussion and hands-on session
2. Ingredients
3. Use of cheesemaking tools
4. Handouts
5. Light snacks
6. Bring home your own cheese creation and exclusive Maker and Made Apron and Tote Bag

Theory:

1. Introduction to natural cheeses, its foundations, history and basics
   
2. Focus on products and natural fermentation agents: milk/starter (starter's management)
3. Natural starter available, Mesophilic and Thermophilic
4. Natural rennet available (animal and vegetal) and how to use them
5. Equipment, environment, smoking, seasoning, spores and culture and aging

Practice:

1. Lactic fresh and aged cheeses with rennet
2. French classic: Camembert/faiselle/tomme/cream cheese/ blue cheese
3. Pasta filata styles: Mozzarella, stracciatella, burrata, caciocavallo, scamorza, provolone, Olive oil wheel
4. Whey recycling from pasta filta, ricotta (fresh or aged), drinks, lacto fermentation
5. Recycling of the cream from stretching (butter/creme fraiche)