Cheeses for Christmas

Come and learn the art of marinating your cheese and turn into amazing and personal Christmas Gifts or just something special to take to a friends or enjoy at home. We will turn a kilo of cheese into several different products marinated and preserved to extend shelf life. We will also make a few simple snacks out of cheese deffinately made to impress your guests. All Ingredients will be supplied all you need to bring is your apron and something sneeky to drink with lunch as that will be supplied as well.

Materials List

For all cooking classes: Bring an apron. Wear closed shoes. Tie back your hair if it is long. Bring containers for leftovers.

Tutor: Karen Borg

When Karen Borg decided she wanted to make cheese 15 years ago, she purchased a book and two goats then set to work! “I’ve been making cheese ever since,” laughs Karen, who runs Willowbrae Chèvre Cheese with husband David. “David is in charge of the dairy and we produce everything from the foothills of the Hawkesbury Valley.” Willowbrae has been selling at Northside Produce Market since 1999, keeping customers happy with an award-winning artisan range that includes mature goat cheese, mature curd cheese, marinated fetta, mould-ripened cheese and a selection of flavoured curd cheeses. “We focus on freshness and quality – our goats are milked twice a day,” Karen adds. “We take the cheeses to a few markets and we love Northside. It’s in a lovely setting and has a good mix of produce and great ambience.” Karen also runs two popular cheese-making classes each term from North Sydney Community Centre. “This Sunday, March 17th I’ll be holding a haloumi making class,” she explains, “everyone will also learn how to make a fresh curd, a ricotta and a baked ricotta in the afternoon– it’s good fun and a lot of cheese gets eaten!”