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FAQ

This section covers a small selection of questions we received in the past. If your questions are not answered below or you like to receive more detailed information, please contact us by email or phone and we gladly assist you with the information you requested.

WHAT IS INCLUDED IN THE CHEESEMAKING WORKSHOP?

We bring everything that guarantees a successful event; printed recipes, pots, strainers, molds, cheesecloths and utensils as well as the cultures and added ingredients that go into the curds. We purchase our milk directly from the farm and is the freshest milk available. Before the event we make sure that all ingredients are pasteurized and safe for consumption. On Average it needs 10 liters of milk to make one kilo of cheese. The ninety percent of Farmstead milk is not a Waste; we make an effort o make great Whey Cheeses to compensate these losses.

I AM LACTOSE INTOLERANT. CAN I PARTAKE SAFELY IN THIS WORKSHOP?

During cheesemaking the lactose in cheese is converted into lactate. People who are lactose intolerant and can't drink milk are able to consume certain ripened cheese because of the lack of lactose. Lactose intolerant is not the same as food allergies and we like to point

out that if participants have known food allergies we need to know this before the start of the event to avoid complications

IS IT POSSIBLE TO DO THESE CLASSES ONLINE?

The Internet is a beautiful place with numerous online videos of people making a variation of great cheeses. To do these workshops online we have to ship the equipment, ingredients, recipes and milk to you prior to the event - unless you are willing to buy them yourself. The main reason we do these classes in house is that it is a hands-on class that requires some level of supervision to guarantee a good product. We believe that for these classes the results are better in person than online. It is also a good excuse to sample and taste other cheeses together. Because of the logistics in a post Covid era we do our classes with all safety precautions in place. Making Cheese, including preparing the milk and the preparing of the curd takes around 4 to five hours. This sounds like a long time but experience tells you that time flies by; we color this time with stories, different techniques, fun facts and -off course, lots of tastings. It is hard to stay focused for so long online and therefore we prefer to meet you and do this in person in a safe, fun and secure manner.

I AM VEGETARIAN / VEGAN. CAN I STILL MAKE CHEESE?

We are working with cultures, molds and milk that are all Non-GMO and do not contain animal products. However; the rennet used for the coagulation of the milk is an enzyme traditionally derived from the fourth stomach of cows. Vegetarian coagulants are available. This rennet is plant-based or industrial grown from molds and enzymes. We have cheese recipes for vegans that are based on Cashews and other nuts as an alternative for milk. We like to know this information in advance to guarantee a successful event.

CAN I CHOOSE MY OWN CHEESE OR WE MAKE ALL THE SAME?

It is preferred that everybody is making some sort of the same cheese, simply because this opens the possibility to learn from each other. It becomes challenging when participants use different ingredients, different techniques and different milk (cow versus goat or sheep).

An important part of making cheese is the maturing and ripening that starts after turning the fresh milk into curds. We will inform you about this in detail. All cheeses mature differently and it is interesting to compare, in weeks or even months after the class, how the taste, the rind, and the paste have developed. A perfect occasion to get together again and do this all again.

IS MAKING CHEESE GOOD FOR THE ENVIRONMENT?

The Environment is always on our mind. We take great care of our product. We source our Ontario milk straight from the farm and we guarantee fresh, Non-GMO and antibiotic-free milk. While making cheese whey separates from the curds. In our courses we like to give you ideas how to use this and to use this protein byproduct to your best advantage instead of feeding it to the sink. The whey can be used for protein shakes, whey cheeses and even Vodka. Now we got your attention. We care about our cheeses and we care about our waste; with all natural products and cultures we make an attempt to keep our impact on the environment as small as possible.

ARE THERE ANY BENEFITS FOR FIRST-TIME CUSTOMERS?

We try to make every new cheesemaker to feel comfortable with the basics of making cheese. If this is your first time with us or you book again we make sure that everybody has a good time time. you might hear some repetition when you join again but we might choose different cheeses with new techniques and ingredients. At the end of every session you receive instructions about how to ripen your fresh cheese in the weeks, sometimes months, after making your cheese and you can always contact us for further instructions.

DO YOU HAVE A CUSTOMER REFERRAL PROGRAM?

We do not have a customer referral program yet but we are always open to new ideas. With cheesemaking, as with everything else; the more you practice the better you become. We encourage new cheesemakers to come back and try new things, make different cheeses with new ingredients and while doing so; get others excited about Artisan Cheese. A few decennia ago the Artisan Cheese industry was as good as non-existing and its revival and growing success started with a handful of Cheesemakers in their very own kitchen so get more people enthusiastic and let start making great cheeses. You find a small group of new enthusiastic cheesemakers that like to join and we will be appreciative and grateful to you and have you join their first session (minimum of 3)

IS THIS A GOOD PROGRAM FOR KIDS?

Kids would love it. What is more fun than making Play-doh from milk and then you eat it. On a more serious note, children will learn about food, ingredients, hygiene and food safety in a playful and fun way. It is important for all children to learn where food comes from and how it is made. With cheese; once you make it it is just the beginning. In the weeks after you have to flip it, ripen, wash the cheese. You have to cherish and nurture it like a cute little pet while watching it grow. It is a strangely proud feeling when you get it right for the first time. The self confidence of cooking a meal or making any kind of food is important for all kids. Or we can just have fun with milk and curds for an afternoon and enjoy these playful moments.

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