December is the time to make your cheeses that require a short amount of ripening time.<\/p>\n
Cheeses to consider making are Brie, Camembert or a soft creamy Blue.<\/p>\n
Or a semi-soft cheese, like Havarti or Caerphilly styles of cheese.<\/p>\n
You could get in early and make some Feta or Labneh in January and then marinate in some tasty, flavoured oils. Or make some Haloumi early \u2013 enjoy some now and have some ready for judging.<\/p>\n
And February will be busy with last-minute fresh products like yoghurt, butters, Chevre, ricotta.<\/p>\n
Will your products be flavoured or not? Butter and yoghurt are great options to experiment with flavours \u2013 try savoury options for your butter and honey or other fruits with your yoghurt.<\/p>\n
Don\u2019t forget that all your delicious products will be tasted by our fabulous cheese judge \u2013 and the judging is open to the public, with individual feedback provided for every entry submitted.<\/p>\n
And look out for details of the Cheese and Wine Tasting to be held on Friday 17 February \u2013 an event not to be missed.<\/p>\n
Want to learn how to make your own cheese and dairy products? <\/strong><\/p>\n Valley Cheesemakers offers Cheesemaking Workshops in Kangaroo Valley.<\/p>\n Get in touch by email to info@valleycheesemakers.com.au<\/a>\u00a0or visit our website at www.valleycheesemakers.com.au<\/a>.<\/p>\n Follow us on Facebook or Instagram @valleycheesemakers<\/p>\n Kathy and Rosie<\/em><\/p>\n","protected":false},"excerpt":{"rendered":" December is the time to make your cheeses that require a short amount of ripening time. Cheeses to consider making are Brie, Camembert or a soft creamy Blue. Or a semi-soft cheese, like Havarti or Caerphilly styles of cheese. You could get in early and make some Feta or Labneh in January and then marinate […]<\/p>\n","protected":false},"author":8,"featured_media":1757,"comment_status":"open","ping_status":"closed","sticky":false,"template":"","format":"standard","meta":{"_acf_changed":false,"footnotes":""},"categories":[10],"tags":[],"class_list":["post-1756","post","type-post","status-publish","format-standard","has-post-thumbnail","hentry","category-food"],"acf":[],"distributor_meta":false,"distributor_terms":false,"distributor_media":false,"distributor_original_site_name":"Kangaroo Valley Voice","distributor_original_site_url":"https:\/\/kangaroovalley.nsw.au\/valleyvoice","push-errors":false,"amp_enabled":true,"_links":{"self":[{"href":"https:\/\/kangaroovalley.nsw.au\/valleyvoice\/wp-json\/wp\/v2\/posts\/1756","targetHints":{"allow":["GET"]}}],"collection":[{"href":"https:\/\/kangaroovalley.nsw.au\/valleyvoice\/wp-json\/wp\/v2\/posts"}],"about":[{"href":"https:\/\/kangaroovalley.nsw.au\/valleyvoice\/wp-json\/wp\/v2\/types\/post"}],"author":[{"embeddable":true,"href":"https:\/\/kangaroovalley.nsw.au\/valleyvoice\/wp-json\/wp\/v2\/users\/8"}],"replies":[{"embeddable":true,"href":"https:\/\/kangaroovalley.nsw.au\/valleyvoice\/wp-json\/wp\/v2\/comments?post=1756"}],"version-history":[{"count":1,"href":"https:\/\/kangaroovalley.nsw.au\/valleyvoice\/wp-json\/wp\/v2\/posts\/1756\/revisions"}],"predecessor-version":[{"id":1758,"href":"https:\/\/kangaroovalley.nsw.au\/valleyvoice\/wp-json\/wp\/v2\/posts\/1756\/revisions\/1758"}],"wp:featuredmedia":[{"embeddable":true,"href":"https:\/\/kangaroovalley.nsw.au\/valleyvoice\/wp-json\/wp\/v2\/media\/1757"}],"wp:attachment":[{"href":"https:\/\/kangaroovalley.nsw.au\/valleyvoice\/wp-json\/wp\/v2\/media?parent=1756"}],"wp:term":[{"taxonomy":"category","embeddable":true,"href":"https:\/\/kangaroovalley.nsw.au\/valleyvoice\/wp-json\/wp\/v2\/categories?post=1756"},{"taxonomy":"post_tag","embeddable":true,"href":"https:\/\/kangaroovalley.nsw.au\/valleyvoice\/wp-json\/wp\/v2\/tags?post=1756"}],"curies":[{"name":"wp","href":"https:\/\/api.w.org\/{rel}","templated":true}]}}