Shop for Classes and Cheesemaking Equipment
Browse our gallery for cheesemaking classes and cheesemaking equipment, cultures and moulds.
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commented on "Stainless Steel Stockpot"
http://www.faisonsdufromage.co.nz/gallery/Cheesemaking%2Bequipment/stainless-steel-stockpot/483901?view=list
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commented on "Delicious, delightful and Handcrafted"
http://www.faisonsdufromage.co.nz/gallery/Butter/delicious-delightful-and-handcrafted/492165?view=list
Delicious, delightful and Handcrafted
$100.00
Butter and Yoghurt
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commented on "Feta, Halloumi and Mozzarella"
http://www.faisonsdufromage.co.nz/gallery/Soft%2Bcheese%2Bclass/feta-halloumi-and-mozzarella/481270?view=list
Feta, Halloumi and Mozzarella
$100.00
Soft cheese class - entry level
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commented on "Fresh Goats Cheeses"
http://www.faisonsdufromage.co.nz/gallery/Fresh%2BGoats%2Bcheese/fresh-goats-cheeses/483897?view=list
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commented on "Camembert and Brie"
http://www.faisonsdufromage.co.nz/gallery/Camembert%2Band%2BBrie/camembert-and-brie/481271?view=list
Camembert and Brie
$120.00
Intermediate hands on class
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commented on "Blues - Brie and Castle Blue"
http://www.faisonsdufromage.co.nz/gallery/Blue%2Bcheeses/blues-brie-and-castle-blue/482107?view=list
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commented on "Hard Cheese Class - Gouda - herbed or plain"
http://www.faisonsdufromage.co.nz/gallery/Hard%2BCheese%2Bcourse/hard-cheese-class-gouda-herbed-or-plain/481273?view=list
Hard Cheese Class - Gouda - herbed or plain
$135.00
Advanced Class - must have previous cheesemaking experience
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commented on "Artisan Cheese Retreat"
http://www.faisonsdufromage.co.nz/gallery/Artisan/artisan-cheese-retreat/492126?view=list
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Categories
| Show all | 8 |
| Artisan | 1 |
| Blue cheeses | 1 |
| Butter | 1 |
| Camembert and Brie | 1 |
| Cheesemaking equipment | 1 |
| Fresh Goats cheese | 1 |
| Hard Cheese course | 1 |
| Soft cheese class | 1 |
Contact information
| Address | 2337 Rangiwahia Road RD54 KIMBOLTON New Zealand 4774 |
|---|---|
| Phone | +6463282880 |
| Mobile | 0272058157 |
Opening hours
Monday to Saturday
9.00am-5.00pm
Closed Sundays
