From milk to Cheese

In this workshop, we would like to give you an understanding of the journey from milk to finished cheese. Why are there actually holes in the cheese? Why is the cheese sometimes light yellow and sometimes almost orange? Why is the cheese wheel round? We will answer all these questions during the workshop. Our journey begins at the Aschinger Alm, idyllically situated at the foot of the Zahmer Kaiser, where Gerhard Ritzer's alpine cows graze. These cows provide the best milk, from which various types of cheese as well as curd cheese, butter and yoghurt are produced in the farm's own cheese dairy. At the end of the workshop, we will fortify ourselves with a delicious cheese snack, where you can sample the variety of cheeses produced here for yourself. We are sure that you will learn and taste a lot. Look forward to an exciting and delicious day! Age group 6 - 14 years - Please bring: sturdy shoes, weatherproof clothing - Cost contribution: € 7,- Registration at kik@rm-kuusk.at