The Gibbston Valley Cheese Shop is hosting courses by artisan cheese-maker Katherine Mowbray in November.
Ms Mowbray has been teaching cheese-making throughout New Zealand for 17 years.
She learned how to make cheese in the Ashdown Forest, in England, in the traditional manner with cow's and sheep's milk.
Ms Mowbray said she aimed to put people in touch with the hands-on process of producing a natural food product with a unique taste in their own kitchen.
The skills of the artisan cheese-maker were far removed from the modern manufacturing processes used in commercial cheese-making today, she said.
"I feel it is important to educate people about the cheese-making process so that they have the confidence and skills to make their own, and can appreciate the difference between a factory-made product and an individual artisan cheese made by a craftsperson."
She has featured at Savour New Zealand in Christchurch, appeared on the TV cooking show Taste New Zealand with Peta Mathias, and given a presentation at the Weston A. Price Conference in San Francisco.
She has recently published a cheese-making book Cutting the Curd.
• The introduction to cheese-making demonstration runs from 6.30pm until 9pm on November 13.
The cost is $50 for a general introduction to cheese-making and a demonstration of making mozzarella.
A one-day course will be held from 10am to 3pm on November 14 or November 15 for $170, and includes demonstrations in cheddar, feta, mascarpone and ricotta, with tasters for lunch.
