Spring in the Barossa is one of our favourite times of year. Everything is freshly renewed as vines take shape and form bushy leaf growth – a sight to behold. Vineyards are looking so pretty with shades of green everywhere. Cover crops appear between vineyard rows and roses start to flower along the end of rows. The Barossa Ranges slowly change from bright green to yellowy brown as temperatures move from crisp chills to warm sunny days. It’s such a delicate time of year for grape growers and winemakers. Budburst kicks in and we watch conditions that help shape the quality of the fruit for next vintage.
We love cheese with our wines and have always been curious to find out how to make our own. It was exciting to host our very first cheese making workshop on Saturday 3 May 2014.
Our expert in residence was Kate Harbison who helps out in cellar door. Kate is also a kitchen supervisor for a school program supported by the Stephanie Alexander Kitchen Garden Foundation. She led us through a 3 hour hands-on workshop that was highly entertaining and educational.
First we tucked into a cheese platter and had a taste of Kate’s 5 week old camembert and her freshly harvested 2014 olive oil.
After a quick lesson in hygiene, Kate led us through preparing two batches of milk; one for ricotta and one for feta. While we waited for the cheeses to set and drain at various stages, all participants had a hand in preparing a lunch feast. The ricotta was part of our lunch menu in Kate’s version of Indian dish Palak Paneer and the feta was covered in brine to take home.
It was so much fun that we will host another one in Spring 2014.
Drop us a line to register your interest.
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