Slow Food, founded in 1986, is an international organization whose aim is to protect the pleasures of the table from the homogenization of modern fast food and life. Though a variety of initiatives it promotes gastronomic culture, develops taste education, conserves agricultural biodiversity and protects traditional foods at risk of extinction. It now boasts over 100,000 members in 153 countries.


Slow Food Auckland, formerly Slow Food Waitakere, is registered as a charitable entity. Registration Number: CC38263, please click here to read our Rules and Regulations

Monday, November 8, 2010

November 2010 Event: making cheese!



Slow Food Waitakere organized a wonderful class to learn to make cheese (and more dairy delights) at home. The tutor was Natalie Carrand and the class was held at her family farm near Helensville. This means that you can use the milk straight from the cows!

Natalie at work

The class run from 10am to 5pm, and we covered so many cheeses that it would take to long to list the all! But also yogurt, different types of yogurt in fact, and how to make them (and eat them!).


Then we moved on to cheeses


Making mascarpone and panir


One of the most popular cheese in the class was slipcote, possibly because it is so easy to make and can be flavoured with herbs and spices... or because it really suits Kiwis' taste!

Putting the slipcote curds into the moulds


Fresh slipcote with different herbs



Now, did I already mention that we were on the farm? I am sure I did, this was the best part for me, and in Natalie's farm you can buy raw milk, and even rent the kitchen to make cheese and butter... ah, the butter!!!!






Making butter



Students at work making feta and halloumi


The curds



Making ricotta



Salting the Halloumi
Photos by Alessandra Zecchini ©


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