Cheese lovers will get their dose of dairy throughout the month of August as Otumoetai College students host cheese making courses to help fund a trip to Europe.
Senior food technology students, Andrea Meyers, Kelsie Carter, Veda Taylor, Laura Mickelson, Dylan Callaghan, Sarah Burgess and Shaun Sheary will travel around Europe during the October school holidays learning the cooking culture.
Andrea Meyers, Kelsie Carter, Veda Taylor, Laura Mickelson, Dylan Callaghan, Sarah Burgess and Shaun Sheary.
In Italy, the seven students will dine with an Italian family, learning how to make gelato and pizza.
In Paris, they will attend a cordon bleu cooking school and in London they will be dining at a Michelin star restaurant.
The first course on Saturday, August 4, will cover how to make haloumi, whey ricotta, mozzarella, cultured butter, yoghurt and clotted cream.
The second course will be held on Saturday, August 18, covering the production of brie, mascarpone, yoghurt, milk ricotta and labna/quark.
Both courses will begin at 9.30am.
The courses will be run by New Zealand Cheese School principal Neil Willman, with help from food technology students.
Neil is the author of two home cheese making books and has held approximately 500 cheese making courses.
It is a practical course and participants can take home their self-made cheese products.
Bookings for courses cost $199 per day.
On August 30, the students will hold a movie night at the Rialto to view ’Hope Springs’.
A trivia night will be held later in the year.
To reserve your place on one of the courses or for information
regarding the movie night, contact Lauren Atkin on 576 2316 extension 747 or email firstname.lastname@example.org