In the cheese preparation class, participants learn to prepare Greek feta cheese and yogurt, which are so renowned for their quality, amongst other cheeses. Classes last about 4 hours and are taught by villagers who produce cheese on small family farms, in the mountainous area of Corinthia, using milk from their farm’s sheep. Their day starts at dawn, milking the sheep, putting the sheep out to graze in the fields, and making feta cheese and yogurt. The local farmers are more or less self-sufficient, often growing their own fruit and vegetables and living the old traditional healthy way, rarely shopping in a supermarket and eating only the purest of foods.
Due to the highly personalized nature of the cheese production process, most of the production process will be carried out by the cheesemaker, with the group receiving explanations and instructions.
This class can be incorporated as part of the baking class, where the whole group participates in the baking process. This arrangement is fascinating and memorable. After class, the group sits down to eat the cheeses and breads they prepared and baked, with traditional Greek and Mediterranean dishes added to complete the menu.