Team workshop “Make your own cheese”
Request specific dates for this event. Also for company events and private groups. Get a non-binding quote.
Team events and private groups
What's included
Location
Duration
Languages
Class description
At our “Make your own cheese” workshop, you will learn how to make cheese in a 2-hour event.
After a welcome and an aperitif, the sleeves are rolled up. Consisting of a kettle, fresh milk and the necessary tools, you can now make your own cheese. Working as a team of two at a boiler, you will learn how to make cheese under professional guidance.
During production breaks, you will learn exciting information about the development of cheese culture in Europe. In order to provide you with some technical information clearly, we will explain to you what different lactic acid cultures are all about. You can also enjoy a few cheese samples.
In the end, you even take the homemade cheese home and can enjoy it at home the next day. The cheese is not intended to be aged, but can be eaten fresh or with herbs, in salad or fried.
How does this activity work?
- Welcome and aperitif with our cheese maker.
- In good company, you make your own cheese yourself and receive professional guidance and support from us.
- During breaks during production, you will learn about the development of cheese culture in Europe.
- After the production is complete, you can take your homemade cheese home with you.
- Welcome and introduction to cheese science
- Time for questions and exchange ideas in good company
Who should definitely take part?
The course is suitable for anyone who enjoys eating and eating good food and likes cheese. No special previous knowledge is required.
For group bookings, the depth of content can be individually adjusted - from easy-fun to in-depth cheese knowledge.
Details to remember
What to bring?
We want to save plastic. If possible, bring a container of approx. 20x12x6cm (LxWxH) PP to pack the cheese. We provide disposable packaging as an alternative.
What is included?
Everything you need to make cheese is provided. Using small cheese samples, you will be shown the different uses of lactic acid crops.
TÖLZER KASLADEN GmbH
Cheese is a “living” food: it changes over the course of its cheese life — it ripens. Mindfulness, knowledge, experience, but also curiosity when handling cheese are our absolute priorities!
We take you on a journey into the wonderful world of cheese.
