Talent: Analiese Gregory (Franklin), Bruce Kemp (Flowerpot Cheese) | Venue: Kitchen Space | Price: $150
This event includes cheese tastings and a small selection of cheeses to take home.
Immerse yourself in cheese goodness as you talk it, make it and eat it with Franklin’s Head Chef Analiese Gregory and Flowerpot Cheese’s Bruce Kemp. This exclusive hands-on class will take the mystery out of the magic of cheese making. You’ll work in teams to create paneer, a burrata curd, creme fraiche, fig leaf banon and triple cream brie. You will take home a range of finished cheese and others to be finished at home.
About Analiese | Analiese moved to Hobart from Sydney (by way of elite kitchens in London, Spain, Morocco and France) to become Head Chef at Franklin. She has subsequently immersed herself in the food culture of Tasmania - hunting, fishing, foraging, growing and making. Her passion for cheese making has bloomed after a tutorial with Flowerpot Cheese’s Bruce Kemp and she now makes her own cheese using wild mould from Franklin’s cellars.