Kristen Allan Cheese Workshops

Last year we introduced our Courtyard Classroom to Bowhouse, a workshop space that allows both existing businesses based at Bowhouse and outside businesses to offer workshops and classes right here in the beautiful East Neuk of Fife.

This year we are excited to partner with Kristen Allan to deliver three unique cheese workshops to Bowhouse, starting with a Halloumi masterclass where participants will gain all the knowledge to confidently make your favourite cheese at home.

In April Kristen will be running a yoghurt, butter and fresh cheese workshop giving people the chance to learn how to make buttermilk ricotta, yoghurt, labne, marinated labne, mascarpone, cultured butter and a simple hard cheese for you to mature at home and finally in May, Kristen will be hosting a Mozzarella, Burrata and Stracciatella workshop during our May market weekend. This intimate class gives people the opportunity to roll up their sleeves and feel the whey through the curds. People will work in small groups so there’s usually plenty of banter and laughter and time for one-on-one attention.

All of the workshops take a dive into the story of milk, beginning with life in the soil, how different seasons and type of animal influence it’s composition and how to source and select the best quality, local milk for making cheese.

Ahead of these workshops we managed to catch up with Kristen to find out a little more about her background and talk all things cheese!

What is your background in cheese? Where did you start? Where has it taken you?

I’ve always had a love of cheese but it all began in the early 2000’s when I was running restaurants in Sydney, Australia. I started making yoghurt and fresh cheese at home, and then gradually started making cheese for the restaurant. I found the process really slowed me down after the high adrenaline work and long hours of hospitality. Through my work, I made a lot of cheese making contacts and spent my down time travelling, visiting cheesemakers in Australia and Europe, learning as much as I could. I guess the trip that had the biggest impact on me was when I lived on a goat farm, in Tasmania for a few months. Hans and Esther, who were originally cheesemakers in Switzerland, were very generous with their time and knowledge. I learned everything from looking after the goats, to making lots of different styles of goats cheese, to affinage (the art of maturing cheese). Hans encouraged me to go back to Sydney and set up my own business. So, in 2012, I took a leap of faith and organically grew a business from scratch, starting in my home kitchen to finally getting my own space and opening up a small cheesery. And now, the cheese, brings me to Scotland!!

What made you decide to start doing workshops?

My passion has always been to share the art of cheese making with the world and I want to teach people that anyone can make cheese. After all cheese making began in the home! I’ve always believed, wholeheartedly, in the power of shared knowledge and stories and I wanted to create an experience that not only captured the art and romance of cheese but also, was about rediscovering the simple joy of slowing down. The workshops incorporate everything I’m passionate about: cheese making, home cooking using cheese and the best seasonal produce and bringing people together around a table for a delicious meal. Most people who come to a class are quite nervous and shy to start off with and then by the end of the day, everyone’s become friends and they can’t wait to go home and share the cheese with their friends and family. I love watching this transformation and their enthusiasm!

In your opinion, what makes good cheese?

Milk. Cheese is all about the quality of the milk, which is about the quality of the soil, the health of the animals and so forth. It’s also a process that can’t be rushed. Cheese making is a beautiful ancient art that takes time and patience. In this fast paced world, we should cherish and embrace more of the slow.

What’s your favourite cheese to make?

To be honest, all the simple fresh cheeses and dairy products I make at home. From butter, to yoghurt and ricotta. I still get a kick out of watching milk transform into yoghurt. Like growing your own vegetables, anything homemade tastes 100 times better than anything I can buy in the supermarket.

However I love making fresh goats cheese, maturing it at home and watching the bloomy rind slowly develop.

What’s your favourite cheese to eat?

As I’ve recently moved here from Australia, I’m enthusiastic about exploring Scottish producers. Right now, I can’t get enough of Errington Farm. I love Corra Linn. I find myself snacking on it during the day, cutting off chunks and eating it like a little mouse. It’s also very good to cook with. It’s fantastic with a carbonara or in any cheese sauce.

You can find out more information about each of these workshops and how to book through the Events section on our website. 

Halloumi Masterclass – 29th March & 11th May

Yoghurt, Butter and Fresh Cheese workshop – 19th April

Mozzarella, Burrata and Stracciatella workshop – 10th May