Details

Working in our beautiful home-style Learning Centre kitchen, Isobel will work through the processes of cheesemaking, in a hands-on workshop with the group.  The produce will become the focus of a beautiful home-style lunch accompanied by breads and seasonal salads, along with a glass of wine.

You will need to bring some items with you on the day to be able to transport your cheese home. Please bring:

 – a 2 litre ice cream container and 2 lids, which will be used to turn the blue cheese and to take it home at the end of the day
 – a 250-500ml capacity container, in glass or plastic tupperware, with a wide neck and sealable lid, to make the sour cream in
 – a 1 litre container, preferably with a wide neck and sealable lid, in glass or plastic tupperware, to make the gourmet feta in
 – 1 towel and 1 hand towel to keep your new cheese warm and safe.

You will also need to ensure you have a few supplies ready at home to care for your cheese: 250g of non-iodised cooking salt, an Esky or similar, a plastic container with a rack at the bottom and some chlorine bleach sanitiser such as Milton's antibacterial sanitiser tablets.

Additional Details

Please wear covered shoes suitable for working in the kitchen. Enter the College via the main reception area, which is located near the end of Cromwell Street, and follow the signs to the kitchen.

Public transport is usually the best way to get to Collingwood College, with Collingwood train station only minutes away, however you will have some items to carry home. On Saturdays there is often limited parking in the immediate vicinity of the College. Other parking options are generally the north and south sides of Hoddle Street, in Gipps Street and in the parking zone at the end of Islington Street.