Hi to all you aspiring Cheesemakers and Fermenters!!

Please see below the recipes for the upcoming workshops:

10:00 - 13:00 Persian Feta, Camembert, & Blue Vein Cheese https://bit.ly/FetaCamBlue
14:00 - 17:00 Sourdough Bread & Lactic Fermented Foods Workshop http://bit.ly/SourdoughLacticF...

You can print these PDF files, but we recommend downloading the files to your mobile or tablet to reduce the use of paper.

Please bring along:

An apron
A tray or small bread or cake tin to bring your rising bread dough home
A cabbage, either a sugarloaf, a drumhead, or a red cabbage
A sharp knife
2 jars, a small one and a larger one to fit the sauerkraut in
A large bowl as in the size of a washing up bowl
Your favorite cup for morning and afternoon tea

If you have booked for more than 1 person, please forward these details to them as well.

Please also bring something to eat for lunch as we will have a 1-hour break between workshops.

Cheese cultures will be available after class for $5 each, you can choose which cultures you wish to purchase. My Fermenting Book $30 will also be for sale.

A support group is offered through the ‘Home Cheese Making and Fermenting’ group on Facebook:

https://www.facebook.com/group...

Please feel free to get in touch with me if you have any queries.

I look forward to seeing you all there for the fun and interactive learning workshop.

Kind regards,

Elisabeth Fekonia

Award-Winning Accredited Permaculture Teacher

0432 180523

info@permacultureproduce.com.au

www.permacultureproduce.com.au