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Discover the pleasure of making and serving delicious farmhouse cheeses, hand-churned butter and yoghurt cheese that you crafted yourself.
Easter Special Super Workshop
Camembert or Soft Blue, plus Waxed farmhouse cheddar, quarg (cream cheese), sour cream, 30 minute mozzarella, mascarpone, ricotta, hand-churned butter, fresh buttermilk & labna (yoghurt cheese).
Three nights over Easter 2010
$1195/ couple
or twin share
1st evening
4.00 - 7.00 pm
Check in to your deluxe queen bedroom with en-suite and double spa. If you arrive early enough we can organise a relaxation massage for you at Kamarian Retreat for $60 each for an hour.
7.30pm
Dinner & local wine - an opportunity for us welcome you to our home and for you to informally meet the other guests.
After dinner we prepare the starters for the next day, commence the Quarg, and hang the yoghurt for the labna.
2nd day
8.00 am
Gourmet breakfast - choose from our decadent breakfast menu designed to showcase our local Wollondilly Farmgate Produce.
9.30am
Workshop commences. Today we will makle Camembert and some of the other faster to prepare cheeses. Morning Tea will be served during a break in the cheese-making process.
The Feature cheese be it Camembert, Farmhouse Cheddar, or Soft Blue takes up a greater proportion of the day. At various times during the day there are waiting periods in which we will make the other cheeses.
12.30pm
Lunch will be served while you wait for the milk to curdle or curds to set!
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Around 4pm, the day is done. The cheese will be left to knit/pressed overnight.
You will then have the opportunity to relax and enjoy the view, or have a wander around Picton or maybe a local brew at The George IV! Or perhaps you would like to book in for that relaxing massage ($60 each for an hour’s massage).
Dinner is not included in the package but we are happy to either make a reservation at one of the many local restaurants or pubs or you are welcome
Third Day
A repeat of day 2, we will make Farmhouse Cheddar plus the cheeses we have not yet completed, including bathing the camembert and preparing it for the journey home! Today's lunch will be home made pizza using fresh mozzarella we have just prepared!
Fourth Day
8.30am
Leisurely breakfast with your cheese-making mates then continue with completing your cheeses – you will be finished by lunchtime.
You then divide up your goodies to take home. Before departing for home, you will receive a timber cheese board and spreading knife made by Greg to present your cheeses in the best possible way! Full instructions are provided for making your cheese at home afterwards.
All you need to bring are your sense of humour and a medium sized esky and ice-brick to transport your 'works of art' home with you.
Make a booking enquiry