Cheesemaking Workshop – 25th May 2025
Sunday 25th May 2025
10am - 3.30pm
I first came across Kristen Allan whilst living and working as a food stylist in Sydney, early on in my food career. In Australia, Kristen is renowned for her cheese, yoghurt and dairy expertise and I lived just along from Carriageworks, Sydney’s ironic market where she was a regular small holder. Kristen has recently relocated to Scotland so I am absolutely delighted to host her in the informal setting of my Studio this Spring.
When she still had her cheese business in Sydney, Kristen was supplying the likes of restaurants Ester, Fred’s and Aria. Her recipes were featured in various food magazines and publications including Gourmet Traveller & Cornersmith’s first cookbook. Kristen was nominated for a Delicious magazine Produce award, a big deal over there and testament to her philosophy of slow, carefully hand crafted cheese, using only high quality ingredients. Her buttermilk ricotta has a cult-like following around Sydney and is revered Australia-wide.
Our plan for the day together:
Arrive at 10am for tea, coffee, seasonal baking then an introduction from Kristen and myself.
Kristen will then guide you through:
Fresh farmers cheese - 'buttermilk ricotta’ -hands-on workshop with lots of serving suggestions for uses in sweet and savoury cooking
Baked ricotta - demonstration for making this wrapped in fig leaves (will also be served as part of the lunch)
Yoghurt - demonstration
Labne - hands-on workshop for making your own labne balls marinated in oil.
Whey - how best to use it in cooking and baking
Whey and potato focaccia - Kristen’s signature loaf
Whey fermented sodas - demonstration and also served with lunch
The session will finish with a big sharing lunch and drinks incorporating all the methods we have explored throughout the morning.
There will be plenty of opportunity to delve deeper into Kristen’s expertise and discuss the teaching, plus you’ll have the chance to shop the Elliott’s range of kitchenware.
You’ll leave around 3.30pm with your own buttermilk ricotta, yoghurt/labne in muslin to continue hanging at home, marinated labne balls in oil, comprehensive class notes and a network of fellow cheese enthusiasts.
Just let me know of any dietary requirements when booking, can’t wait! Jess x
Sunday 25th May 2025
10am - 3.30pm
I first came across Kristen Allan whilst living and working as a food stylist in Sydney, early on in my food career. In Australia, Kristen is renowned for her cheese, yoghurt and dairy expertise and I lived just along from Carriageworks, Sydney’s ironic market where she was a regular small holder. Kristen has recently relocated to Scotland so I am absolutely delighted to host her in the informal setting of my Studio this Spring.
When she still had her cheese business in Sydney, Kristen was supplying the likes of restaurants Ester, Fred’s and Aria. Her recipes were featured in various food magazines and publications including Gourmet Traveller & Cornersmith’s first cookbook. Kristen was nominated for a Delicious magazine Produce award, a big deal over there and testament to her philosophy of slow, carefully hand crafted cheese, using only high quality ingredients. Her buttermilk ricotta has a cult-like following around Sydney and is revered Australia-wide.
Our plan for the day together:
Arrive at 10am for tea, coffee, seasonal baking then an introduction from Kristen and myself.
Kristen will then guide you through:
Fresh farmers cheese - 'buttermilk ricotta’ -hands-on workshop with lots of serving suggestions for uses in sweet and savoury cooking
Baked ricotta - demonstration for making this wrapped in fig leaves (will also be served as part of the lunch)
Yoghurt - demonstration
Labne - hands-on workshop for making your own labne balls marinated in oil.
Whey - how best to use it in cooking and baking
Whey and potato focaccia - Kristen’s signature loaf
Whey fermented sodas - demonstration and also served with lunch
The session will finish with a big sharing lunch and drinks incorporating all the methods we have explored throughout the morning.
There will be plenty of opportunity to delve deeper into Kristen’s expertise and discuss the teaching, plus you’ll have the chance to shop the Elliott’s range of kitchenware.
You’ll leave around 3.30pm with your own buttermilk ricotta, yoghurt/labne in muslin to continue hanging at home, marinated labne balls in oil, comprehensive class notes and a network of fellow cheese enthusiasts.
Just let me know of any dietary requirements when booking, can’t wait! Jess x
Sunday 25th May 2025
10am - 3.30pm
I first came across Kristen Allan whilst living and working as a food stylist in Sydney, early on in my food career. In Australia, Kristen is renowned for her cheese, yoghurt and dairy expertise and I lived just along from Carriageworks, Sydney’s ironic market where she was a regular small holder. Kristen has recently relocated to Scotland so I am absolutely delighted to host her in the informal setting of my Studio this Spring.
When she still had her cheese business in Sydney, Kristen was supplying the likes of restaurants Ester, Fred’s and Aria. Her recipes were featured in various food magazines and publications including Gourmet Traveller & Cornersmith’s first cookbook. Kristen was nominated for a Delicious magazine Produce award, a big deal over there and testament to her philosophy of slow, carefully hand crafted cheese, using only high quality ingredients. Her buttermilk ricotta has a cult-like following around Sydney and is revered Australia-wide.
Our plan for the day together:
Arrive at 10am for tea, coffee, seasonal baking then an introduction from Kristen and myself.
Kristen will then guide you through:
Fresh farmers cheese - 'buttermilk ricotta’ -hands-on workshop with lots of serving suggestions for uses in sweet and savoury cooking
Baked ricotta - demonstration for making this wrapped in fig leaves (will also be served as part of the lunch)
Yoghurt - demonstration
Labne - hands-on workshop for making your own labne balls marinated in oil.
Whey - how best to use it in cooking and baking
Whey and potato focaccia - Kristen’s signature loaf
Whey fermented sodas - demonstration and also served with lunch
The session will finish with a big sharing lunch and drinks incorporating all the methods we have explored throughout the morning.
There will be plenty of opportunity to delve deeper into Kristen’s expertise and discuss the teaching, plus you’ll have the chance to shop the Elliott’s range of kitchenware.
You’ll leave around 3.30pm with your own buttermilk ricotta, yoghurt/labne in muslin to continue hanging at home, marinated labne balls in oil, comprehensive class notes and a network of fellow cheese enthusiasts.
Just let me know of any dietary requirements when booking, can’t wait! Jess x