2 days workshop - june 8-9, 2025

Which cheeses are we going to make? blue cheese, real fresh cheese, standing yogurt, the no-knead bread, an elaborated Gouda recipe (for smoother results), and also butter. Extra explanation about refining is also given.

Cost: 135.00 euros per person
Location: Heverlee, “Schoonverdiep”
Duration: About 5 to 6 hours + 3 hours the day afterwards
day1: 12AM to 5 PM,
Day2: Start at 10AM

Included:
All ingredients, tasting, consumptions, moulds for blue cheese and baby-Gouda, manual

Result:
- a blue cheese
- a baby-gouda (recipe 2)
- a jar of yogurt
- fresh cheese
- some butter
- ricotta of course
- half loaf of fresh baked bread

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 blue cheese and Gouda (12 cm diameter , 10 cm high)
- a kitchen apron

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