Follow-up workshop - july 6, 2025

Different from the basic workshop, we work now in a carrousel system. Different cheeses are made at 4 workstations, and we continue to switch from one cooking kettle to another.

Cost:105.00 euros per person
Location: Heverlee, “Schoonverdiep”
Duration: +/-5 hours, from 12AM to 5:30PM

Included:
All ingredients, tasting and consumptions , a small cup of cheese coating, a mini-Gouda mold with cheesecloth, and a mold for Camembert. During the workshop we make our own cheese mold for the fresh cow cheese from a disposable cup

Result:
- a fresh camembert
- a baby Gouda
- a red bacteria cheese
- a fresh cow cheese
- pressed Ricotta

For whom?
Everyone, from 16 years, if you have 'the basics' followed

To bring along:
- Good spirit and eagerness to learn
- 2 containers to transport the small cheeses (8 x 8 cm)
- 2 jcontainers to transport the Camembert and Gouda (12 cm diameter, 10 cm high)
- a kitchen apron

What you need at home
- 220 gr salt and a liter of water
- 150 gr salt and a liter of water
- a handful of fine table salt
- a room of 14 to 16 ° C (cellar, garage, wine cabinet,…)
- a room of 9 to 10 ° C for the Camembert
- a plastic container
- wicker mat (sushi mat) or wooden board
- 4 weeks of patience and dedication