I'm looking forward to meeting you soon and just wanted to give you some information about the day - including a map (please see below and also attached) as we live in a rabbit's warren!

We start at 10:30am on your weekend workshop day or 10am on your weekday workshop day.

Please try to arrive on time - making cheese does take time and if we start late we will have a problem towards the end of the day.

If you are running late please text me so I know you are still coming. You’ll find my mobile number further down the page.

Parking

The workshop will be held at my home at 1 Donald Lane, Kaiapoi. We live in a small cul-de-sac and there will be enough space for you to park up our drive. Please squash yourself in there - everyone will be leaving at the same time. If anyone does need to get out early, we will play musical cars 😊.

** Please do not park on the road at Donald Lane out of consideration to our neighbours, and for the safety of the children who play out there on the weekend.

If you prefer to park on a road, please park on Blair Place.

Please buy some salt before your workshop

When you get home you will need to make a brine for your cheese, and this needs to be made with non-ioised salt. If you make sure you have 400g of it at home you will be good to go. Or you can buy some on the way home.

Just look for fine salt that doesn't list anything that vaguely looks like iodine - anti-caking agent is fine.

Please bring a bag

You will be taking home the cheese you make along with other things. Please can you bring a shopping bag to take home your goodies.

Pre workshop Coffee

You might want to pick up a coffee on the way to the workshop. We recommend our friends at Paris for the Weekend in Kaiapoi. If you haven’t been there before you’ll enjoy the wonderful view over the river, and they make great coffee! Check it out and make a plan to go back there sometime and try one of their fantastic High Teas.

IMPORTANT: They are busy on the weekends so we have arranged for you to jump the queue. Just write your name and "Cheesemaking Course" along with your drink order on a piece of paper and give it straight to the Barista. Listen for your name so you know when it's ready and pay then.

That’s it for now!

I look forward to welcoming you and introducing you to what may well become your new hobby.

If you have any questions at all, or forgot to let me know about any dietary requirements please get in touch.

I look forward to seeing you very soon.

Best wishes, Anne

021 337 168

Contact the host of Hard Cheese and Halloumi