This session will be led by repeat sponsor and artisan producer, Victoria McClurg of The Barossa Valley Cheese Company. Victoria has been creating fine cheeses at the Angaston base since 2003.
Details
Many schools would love to use more dairy products but can find them too expensive to include in menus regularly. Victoria will demonstrate how simple it is to make two of the most adaptable soft cheeses, quark and ricotta.
Additional Details
Please wear shoes suitable for working in the kitchen.
Making Fresh Quark and Ricotta
This session will be led by repeat sponsor and artisan producer, Victoria McClurg of The Barossa Valley Cheese Company. Victoria has been creating fine cheeses at the Angaston base since 2003.
Free!
Open for Registration
In stock