Launceston CAMEMBERT - 21 January 1:30pm
Camembert Cheesemaking Workshop - Tamar Valley Resort
Service Description
If you've ever dreamed of making a proper bloomy-rind cheese, this is the workshop for you. In our hands-on Camembert Cheesemaking Workshop, you'll learn how to turn fresh milk into a creamy, delicate Camembert with that iconic white rind and you'll understand why each step matters, so you can confidently recreate it at home. Erin will guide you through the full process in a clear, beginner-friendly way (no jargon, no guesswork) from setting the curd to moulding and salting, plus the ripening basics that make Camembert, Camembert. Along the way, you’ll enjoy complimentary morning or afternoon tea from our hosts - The Tamar Valley Resort You'll leave with your own cheese to take home, a step-by-step method, and ongoing support so you're not left wondering what to do once you're back in your kitchen. Important at-home requirement (please read) Camembert needs a controlled, cool ripening environment. To successfully finish your cheese at home, you'll need either: a wine fridge, or a second fridge fitted with a temperature adaptor/controller. A standard household fridge is too cold for ripening (we aim for 13-15 degrees) and this one detail makes a huge difference to your results. What you'll learn: The Camembert process from milk to moulds How to handle curds gently for a creamy final texture Salting and early-stage care (what to do and what to avoid) Ripening fundamentals: temperature, humidity, timing, and troubleshooting How to know when it's ready (and how to store it) What’s included: All ingredients are provided, to keep costs down we have asked you bring your own pot, details below. Morning or Afternoon Tea (depending which session you choose) Your handmade camembert to take home Take-home recipe/method and ongoing support Who it’s for: Perfect for beginners and curious food lovers - no experience needed. If you love learning by doing (and you love cheese), you’ll fit right in. What to bring: Please bring a pot with a lid, 4-7 litre is best. An insulated bag or esky to take your cheese home in. Add on’s: To continue making cheese at home, please choose the essentials at checkout: Haloumi Kit Feta Kit Camembert ingredients Each pack will give you the ingredients to make 4 batches of each cheese and are discounted when you buy with a class booking. It is essential you order these now if you want to continue making at homes so I can bring them with me to avoid postage fees.
Upcoming Sessions
Cancellation Policy
Changes or cancellations by Cultured Cheese School Cultured Cheese School reserves the right to cancel a workshop or change a workshop date at any time up to 14 days prior to the scheduled class date. If we cancel or change a class date, you will be offered one of the following options: Refund of the amount paid (for cash/card payments), or If you paid using a voucher/gift certificate, the voucher will be reinstated so it can be used again, or Transfer to another workshop date (subject to availability). Bookings All workshop places must be booked and paid for in advance. Your booking is confirmed once payment is received. No refunds All customer bookings are non-refundable. This includes change of mind, inability to attend, travel issues, or personal circumstances (except as outlined under Extreme last-minute circumstances below). Changing your workshop date (transfers) You are welcome to transfer your booking to another available workshop date (subject to availability). To transfer, you must contact us more than 14 days (2 weeks) before your scheduled workshop date. Transfers requested within 14 days of your workshop date cannot be accepted. Extreme last-minute circumstances We understand that genuine emergencies can happen. If you are unable to attend at the last minute due to an extreme circumstance and you can provide reasonable proof, please contact Erin as soon as possible. In these cases, you may be offered the option to re-book into another session at 50% of the workshop price (subject to availability). This option is offered at our discretion and is intended for exceptional situations. Travel and other costs Cultured Cheese School is not responsible for any travel, accommodation, or other costs associated with attending or the cancellation of a workshop. Contact To request a transfer or discuss exceptional circumstances, please email erin@culturedcheeseschool.com (or call 0428 048 184 for urgent matters).
Contact Details
0428048184
erin@culturedcheeseschool.com
Atze's Corner Wines, Research Road, Nuriootpa SA, Australia