What’s not to like about mozzarella? It’s a wonderful, little fresh cheese that requires only two litres of milk to make. Within an hour and a half it’s ready to eat. That’s just what participants at Transition Matamata’s mozzarella evening on August 5 will do – see a cheese-making demonstration and sample the delicious fare when it’s ready.
Katherine Mowbray has been presenting cheese making courses for more than 20 years, and Transition Matamata is delighted they could bring her to Matamata for this special evening kindly hosted at Workmans Cafe´ & Bar.
During the session, Katherine will provide an introduction to cheese making principles, cheese making bacterial cultures and dairy hygiene.
She will talk about the different types of milk that can be used and review the ‘‘economics’’ of home cheese making. Katherine has appeared on television to discuss the craft of cheese making and is the author of Cutting the Curd: Cheese making at home.
For more information on the session or to book your place, ring Sarah Troughton on 888 7111 or email: email@example.com.
The next regular evening session at Matamata Intermediate School is scheduled for Tuesday, August 19. Watch this space for details.
Gazebo and event banners.
In the Chronicle last month Transition Matamata put out a call for financial and in-kind contributions from local businesses, organisations and individuals supportive of our purpose and initiatives.
An immediate need is funds for a gazebo and event banners for use at local events. We’re thrilled to say that with Margaret and Terry Troughton’s very generous donation we’re on our way to securing them.
Our new logo makes its first public appearance in this column. It was designed by Daron Parton, a local designer and illustrator, with graphic support from Brigitte Kingston. Their contribution is truly appreciated.