Discover the exciting world of cheese making with local dairy maven Brad Kurtenbach in this fun, hands-on, full-day intensive workshop.
Working with fresh, local sheep, goat and bovine milk, Brad will guide participants through the fundamentals of cultured cheeses, starting with yogurt and including Bulgarian feta, cheese curds, and a pressed farmer’s cheese over the course of this full-day class.
Each person leaves with a litre of yogurt and a split of the 8 kgs of cheese we be making.
Workshop includes a fresh lunch prepared by Brad.
Brad Kurtenbach, founder of Kensington Organic Ice Cream, is also the man behind the award-winning Thick Cut brunch at The Depanneur
Every Monday, The Depanneur invites TO’s best culinary talents to lead fun, hands-on workshops.
Hello- could you tell me if rennet will be used for the cheese workshop? Will a vegetable rennet option be provided if it will be?
Vegetable rennet will be used.