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Artisan Cheesemaking - NMIT Shortcourses

Artisan Cheesemaking - NMIT Shortcourses

When:

  • Thu 8 Aug, 6:00pm – 9:00pm
  • Thu 5 Sep, 6:00pm – 9:00pm
  • Thu 3 Oct, 6:00pm – 9:00pm
  • Thu 31 Oct, 6:00pm – 9:00pm
  • Thu 28 Nov, 6:00pm – 9:00pm
  • View all sessions

Where:

Rata Room Kitchen, 71 Nile Street, Nelson

Restrictions:

R18

Ticket Information:

  • Short Course Domestic: $75.00
  • Short Course International: $245.00
  • Buy Tickets – 0800 422 733

Learn to make cheese with Karen Trafford from Wangapeka Cheese.

- A Taste of Halloumi & Ricotta - 8-Aug and 31 st October
- A Taste of Feta & Mascarpone - 5-Sep and 28 th November
- A Taste of Camembert & Brie - 3-Oct

Learn to make these popular soft cheeses.

Short course domestic fee: $75.00
Short course international fee: $245 ($195 tuition plus $50 for insurance)

This short course is perfect for professionals and enthusiasts. There are limited places so secure yours today. This short course is held in the main kitchen in T block, off Nile Street.

Karen Trafford (and Daryl) are the owner-operators of Wangapeka Family Dairy based in the agricultural and horticultural microclimate of Tui, Tapawera. The journey where Karen became a skilled cheesemaker began on the family dairy farm when Karen was asked to provide fresh raw milk for a cheese-making course.

This lead to Karen and Daryl moving in a new direction and to pursue a new approach to farming and food. Both from dairy, sheep and beef-farming backgrounds, they had been milking cows for Fonterra for over two decades and realised that there was merit in a more holistic, quality over quantity approach to farming.

Wangapeka Family Dairy is a holistic farm-to-market dairy business where the key to success is being hands on with everything from pasture to plate (the finished product). Using high-protein milk from a small herd of organically farmed cows, a large range of cheese (from blue to brie) and dairy products using traditional, European methods with a Kiwi twist is distributed locally.

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