Take advantage of the Victoria Day holiday Monday to 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, was also the man behind the in-house dairy fermentation program at URSA (recently voted one of the top 10 restaurants in Canada). He has led several introductory cheese-making workshops at The Dep, and collaborated on our lavish Valentine’s Day Supper Clubs.