Natural Cheesemaking with Kefir.

Join us for a 4–5 hour beginner-friendly farm workshop at The Patch Kitchen, Klippingegård, Stevns, led by chef Scott Chancellor (A.O.C, Amass, Relae) with 10 years’ experience in fermentation and natural cheesemaking.

Learn the history of natural cheese making and make your own using kefir as a natural culture. Throughout the day we will cover a broad range of easy to replicate and beginner friendly recipes such as cultured cream and butter, labneh, fresh cheese, lactic cheese & feta-style cheese.
Ticket price includes a Cheese tasting, shared outdoor lunch with freshly harvested produce from the surrounding fields & drinks served throughout (alc + non-alc).

At the end of the workshop, you’ll take home your own live starter culture along with recipes, so you can begin cheesemaking in your own kitchen straight away.

To keep the experience intimate and hands-on, the workshop is limited to just 12 participants. Tickets can be purchased here

Workshop will be conducted in English.