A wet and wild Waiheke night saw a full house for Katherine Mowbray’s Introduction to Home Cheesemaking. Participants learnt how to make hand stretched “Mozzarellia” cheese. Mozzarella is usually made with buffalo’s milk, however we found out how to make fresh cheese at home using two litres of shop bought cows milk.
Katherine is a fabulous teacher and many of the class have tried out her methods here on Waiheke. I’ve heard from at least one participant who tells me their home made pizzas have been taken to a whole new level with this delicious fresh cheese!
Katherine will be back on Waiheke in October to demonstrate Camembert (type) and Mascarpone. Details coming soon…
