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Natural Cheesemaking & Wild Dairy Workshop

Learn traditional cheesemaking techniques using your own home-made starter culture (dairy kefir), and the indigenous cultures already in raw milk. Move over packaged starter cultures- wild fermentation philosophy is the way cheese used to be made. Includes cultured butter, crème fraiche, yoghurt, chevre, Feta and Camembert. This will be a demonstration workshop with some audience participation. *NB: Trybooking fee 30cents extra*


Pip Magazine Headquarters
130 Oaklands Road, Pambula, NSW 2550

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