Learn the fundamentals of cheese making in this fun and engaging hands-on workshop with local dairy maven Brad Kurtenbach. Participants will make a simple goat yogurt chèvre and fresh cow’s milk ricotta while they learn about cheese making concepts, sample some delicious fresh homemade cheeses, and take home samples of both cheeses made in class. A great opportunity to ask questions and learn more about the wonderful culinary possibilities of home made cheese.

Brad Kurtenbach is the founder of Kensington Organic Ice Cream and the man behind the in-house dairy fermentation program at URSA, recently voted one of the top 10 restaurants in Canada.

$40 +HST

This event is SOLD OUT
Please contact us if you’d like to be put on a waiting list in the event of a last-minute cancellation.