Cheese Making
Learn the craft of artisan cheese from farm milk to finished wheel
About Cheese Making
Cheese making workshops on New Zealand farms offer hands-on insight into this ancient craft. Using fresh milk from the farm's own animals - cows, goats, or sheep - you'll learn the alchemy that transforms liquid milk into delicious cheese. From simple fresh cheeses to aged varieties, these workshops connect you directly with artisan food production.
What to Expect
Cheese making workshops vary from 2-hour introductions making simple fresh cheese to full-day courses covering multiple cheese styles. You'll learn about milk quality, cultures, rennet, and the science behind curdling. Hands-on activities include heating milk, adding cultures, cutting curds, pressing, and salting. Most workshops result in cheese you can take home. Tasting the farm's aged cheeses is usually included.
What to Bring
Safety Guidelines
- Follow all hygiene protocols
- Caution around hot liquids
- Inform hosts of dairy allergies
- Some cheeses use animal rennet (vegetarian options available)
- Wash hands thoroughly before handling milk
Frequently Asked Questions
What cheese will I make?
Beginners typically make fresh cheeses like ricotta, mozzarella, or paneer which can be completed in one session. Advanced courses may cover aged varieties requiring multiple visits.
Can I make cheese at home afterward?
Yes! Workshops provide recipes and technique knowledge. Basic fresh cheeses require minimal equipment. Hosts often sell cultures and supplies.
Is this suitable for vegans?
Traditional cheese making uses animal milk, but some farms offer plant-based cheese alternatives. Ask when booking about vegan-friendly options.
Quick Facts
2-6 hours
Easy
Year-round
All ages (full participation typically 8+)
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