On the weekend, February 18-19, 2017, a cheese and bread workshop took place at the Pod Gruszą agritourism farm. This is the second workshop in the West Pomeranian Voivodeship.

During the two intensive workshop days, participants learned the secrets of making basic cheese.

The first day of the workshop began with making Korycinski cheese together.

It's a popular, simple rennet cheese made from fresh milk. We recommend starting this cheese-making adventure with such cheese.

 

 

 

 

 

 

 

 

 

 

 

 

 

Then the participants made their own cheeses at two-person stands.

The first cheese was Żuławski cheese also called Hand Kase.

It was up to each student whether he made it as ripening cheese or for quick consumption.

 

 

 

 

 

 

 

 

The first day of the workshop ended with making Gouda cheese. During technological breaks, leaven was prepared for sourdough bread.

 

 

 

 

 

 

 

 

On the second day we prepared real Camembert and Oscypek cheese. We also baked our sourdough breads.

 

 

 

 

The participants took the made cheese with them home to eat with family, friends or for further maturing.

We worked as always on microbiological rennet, so our cheeses are also ideal for vegetarians.

Liquid microbial rennet available here.

At the end, participants received diplomas of completing the workshops and materials containing recipes.

The workshop was led by Joanna Włodarska, founder of the Siedliska Pod Lipami Academy, culinary journalist, chef, cheese maker and sourdough baking specialist.Homemade cheese-making is a healthy and extraordinary passion.

Cheeses can be successfully made in any home kitchen!