Description

A very complete workshop to explore a range of dairy processing techniques – including the famous butter.

Learn different dairy processing techniques and steps: adding rennet to milk, draining fresh cheese, churning your cream… You will also be able to customize/flavor your products with a variety of ingredients. Some cheeses can be aged at home.

This workshop is rated as medium difficulty because it is accessible to everyone, but you will need to stay focused on all the different steps of each preparation – and there are many of them.

In terms of skill level, this is the most comprehensive workshop for learning how to make your own cheeses. You will be well-equipped to try again at home. After the workshop, you will have access to complete recipe sheets for all these cheeses.

 

Schedule:

• A theoretical introduction will help you better understand the different cheesemaking processes. You will be able to ask all your questions and satisfy your curiosity! After some explanations and safety precautions for entering Anthony’s dairy, you will begin the workshop by draining your fresh cheese and adding rennet to milk, which you will then flavor to your taste (orange blossom water, honey, and pistachio for Middle Eastern flavors, for example!). Curd or renneted milk is a specialty consumed in Aveyron and the Basque Country – regions with many ewe farms. 

 

• Next, you will churn your cow, ewe, or buffalo cream to make butter and buttermilk. You will be able to customize it with Himalayan salt, Provence herbs, five-pepper blend, Espelette pepper, or other products available at the dairy. After draining your fresh cheese, you can salt, flavor, and mold it according to your wishes. You will also be able to choose your mold (heart, cheesecloth, or traditional hoop). These fresh cheeses can be enjoyed at home – or if you’re patient, you can let them age at home for several weeks.

 

• After all these emotions and efforts, a pleasant moment awaits you. You will be able to taste your own products – as well as others from La Laiterie Toulousaine – paired with wine or fruit juice

 

You will take your own creations home (150g of butter, 500g of fresh cheese, and 500g of renneted milk curd) – and you will have learned a great deal about the world of dairy and cheesemaking, both French and international!

On site, you can also buy our urban cheeses – you’ll have a choice depending on the aging stage. You can also purchase kits to make your own cheese at home!

 

Events:

Looking for a gift idea? You can contact me if you’d like to book a private or custom workshop (birthday, bachelorette party, etc.) – and feel free to suggest your own workshop ideas.

Practical Information:

Need a different date? Feel free to contact me if none of the available dates work for you. The workshop date can be changed up to 8 days before the chosen date (see our GTC), as milk is a perishable product and requires advance planning.

Group size: Workshops are for 5 to 8 people. If fewer than 5 participants are booked, the workshop will be rescheduled.

Gift voucher: If you choose a gift voucher, you will automatically receive a link to download a ready-to-print voucher. You will need to write on it the date you gave the voucher and the order number (the order number found in your purchase confirmation email). If you have any questions, please don’t hesitate to contact me directly.

 

What you need to know before your visit: Practical information