“These are working weekends — unhurried, tangible, and deeply satisfying.”
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Cheese Making
We don’t sell cheese — but we make it when we can, often when there's a surplus of milk. Guests may find a round ripening on the shelf, and are always welcome to taste what’s ready. We also host monthly weekend courses in artisanal cheesemaking, taught in collaboration with our French friend and expert François Laederich (www.amiksa.in). These are fully hands-on, covering the entire process from milk to moulding, brining to ageing.... |
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Sausage Making
We offer European-style sausage making workshops using local goat meat, herbs, and garlic grown on the farm. Participants make, season, stuff, and taste — and leave with something to take home... |
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Beer
We demonstrate the full process of beer brewing — from malting to bottling — using traditional methods. We brew our own beer and fruit wine, and often share these during meals or workshops. A 2 night/3 day brewing course is offered for those interested.. |
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Sourdough & Fermentation
While not always offered as a formal workshop, sourdough and fermented foods are part of daily life here. Sourdough bread often appears at breakfast, and meals may feature seasonal fermented pickles or preserves. Guests are welcome to observe, ask questions, and even get hands-on when these are being prepared. “Fermentation is a kind of quiet hospitality — preserving flavour, and sharing it.” |
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