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The Art of Goat Cheese (and Egg Noodles In Between)

January 27, 2013 @ 9:00 am - 12:00 pm

$35 – $55

Its trufetae. There is an art to cheese making and yes, it doesn’t always work out. But like anything, one must start somewhere.  We invite you come learn the basic art of goat cheese under the guidance of cheese lover and hobby farmer Greg Stevenson.  In this hands-on workshop, you’ll learn how to make feta, chevre and egg noodles all from scratch, and leave armed with the knowledge and confidence to experiment and explore other types of cheese at home.

Are you confused about why egg noddles? Like many things, there is waiting time when making cheese. Instead of waiting in egg noodles between each step, Greg is going to teach us how to make our own fresh egg noddles.  Imagine having a dinner party where you made the noodles for the pasta and the fresh feta on top? YUM.

You want to take this class because:

  1. Making cheese is something you’ve always wanted to learn about, but you have no idea where to start.
  2. You learn best through workshops where you’re able to meet new and engaging people in your community.
  3. Learning a new skill is empowering.

In this class you will learn where to source cheese cultures and supplies, when and how to add cultures and coagulating agents, how to brine feta, and how to make basic egg noodles and the many ways to cut them (lasagna, broad, orecchiette, etc.).

You’ll get:

  • The opportunity to practice making a cheese and noodles under the guidance of a well seasoned cheese maker. That way you can take home your newly acquired cheese/noodle making skills, and know that you can do it again by yourself.
  • Recipe: We’ll give you the recipe from Greg’s coveted recipe box for you to use it again and again.
  • A fresh cheese and noodles to share with your friends and family.

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imageGreg Stevenson is a hobbyfarmer who raises goats, chickens and pigs with the hopes of living a substantially self-sufficient lifestyle.  He loves to make goat milk soap and raw milk goat cheeses.Greg gained many useful skills during his year long “100 metre diet” where he lived almost entirely off what he was able to produce on his 4.5 acre hobbyfarm.  He loves to share what he has learned with other like minded people.

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When: Sunday, January 27 @ 9:00am-12:00pm

Where: Artisanale French Country Cooking- 214 Woolwich Street, Guelph

Cost: Sliding Scale $35-$55

Course includes: all materials, equipment, samples and take home cheese and noodles

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January 27, 2013
9:00 am - 12:00 pm
$35 – $55
Event Category: