The class explores the history of cheese making and learns how to make rennet, vinegar and plant juice based cheese curds and re-create an ancient Greek goat and sheep cheese recipe.
It is then taken through the many aspects involved in creating different types of period breads- from making sourdough to kneading and from baking to using the bread as an ingredient in various dishes- using archaeological data, period cookbooks and other primary sources. The breads are baked on hot stones, in ash, in a replica of a 5th century pnigeus (portable earthenware oven), on a replica of a Byzantine portable grill and in the heat of a traditional wood fired oven.
When: 10:00 - 14:00
Traditional herbal tea and a variety of Cretan cheeses and rusks.
LEARN HOW TO MAKE:
White cheese made with goat milk and fig-sap rennet.
White cheese made with sheep milk and vinegar or lemon rennet.
'Neolithic' flatbread baked on hot stones.
Bread baked in a replica of a 5th century portable oven.
Flatbread baked on a repilica of Byzantine grill.
Traditional pie- bread topped with tomato, onions etc. and baked in the heat of a wood fired oven.
The ''lazy woman's'' cheese pie.
WHAT IS INCLUDED:
4 hours of training in a 300 year old olive grove, 5 km from the city of Chania.
Light meal after the class
Recipes and photos will be sent via e-mail.
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