On the weekend of 18–19 February 2017, the Pod Gruszą agritourism farm hosted a cheesemaking and breadmaking workshop, the second in the West Pomeranian Voivodeship.

During two intensive days, participants learned the secrets of making basic cheeses.
The first day began by making a Koryciński-style cheese together.

This popular, simple rennet cheese is made from fresh milk. We recommend it as the starting point for your cheesemaking adventure.

 

 

 

 

 

 

 

 

 

 

 

 

 

Participants then made their own cheeses at workstations for two.
The first was Żuławski cheese, also called Hand Kase.
Each participant chose whether to make it for maturation or for eating soon.

 

 

 

 

 

 

 

 

The first day ended with Gouda. During breaks in the process, we prepared a sourdough bread starter.

 

 

 

 

 

 

 

 

On the second day we made real Camemberts and Oscypek-style cheeses, and baked our sourdough loaves.

 

 

 

 

Participants took their cheeses home to enjoy with family and friends or to mature further.

As always, we used microbial rennet, so our cheeses are suitable for vegetarians too:

https://sklep.serowar.pl/pl/p/Podpuszczka-mikrobiologiczna-w-plynie/378

At the end, participants received completion certificates and recipe materials.

The workshop was led by Joanna Włodarska, founder of Akademia Siedliska pod Lipami, food journalist, chef, cheesemaker and sourdough-bread specialist.

Home cheesemaking is a healthy and distinctive passion.
Cheese can be successfully made in any home kitchen!