Follow-up workshop (Bloomy rind cheeses) - december5, 2026

Different from the basic workshop, we work now in a carrousel system. Different cheeses are made at 4 workstations, and we continue to switch from one cooking kettle to another.

Cost:105.00 euros per person
Location: Heverlee, “Schoonverdiep”
Duration: +/-5 hours, from 12AM to 5:30PM

Included:
All ingredients, tasting and consumptions and all the materials

Result:
- Camembert
- Pareil (cow milk version of Pérail)
- Fresh cheese with geotrichum on the rind made with use of cardoon rennet
- a stabilized curd cheese with pure P. Candidum on the rind
- And of course we make Ricotta cheese.

For whom?
Everyone, from 16 years, if you have 'the basics' followed

To bring along:
- Good spirit and eagerness to learn
- a kitchen apron

What you need at home
- 150 gr salt and a liter of water
- a handful of fine table salt
- a room of 9 to 10 ° C for the maturation
- a plastic container with dripping mat (sushi mat) or wooden board
- 4 weeks of patience and dedication