Cheese Making Workshop
With roots tracing back to Iceland, Siggi and Gustaf from Viking Kitchen Food impart a rich heritage of traditional Viking food preservation techniques to the workshops they offer around the Coffs Coast region and in inland regional towns. Siggi and Gustaf are here to teach you how to make a selection of cheeses, all very different in taste and all ready in a day:
- Organic cheddar;
- Labneh;
- Queso Blanco; and
- Greek Feta.
Course Delivery
Meet Siggi and Gustaf Ragnarsson, the dynamic duo behind Viking Kitchen Food!
Siggi, who grew up on a farm in Iceland, developed her passion for cheesemaking and meat curing from a young age. Gustaf spent his early years on fishing boats, honing his skills in seafood preparation. Together, their journey led them to Australia more than 30 years ago, at which point they established the Royal Viking Restaurant in Coffs Harbour—renowned for its unique Viking-inspired cuisine.
For the past 15 years, Siggi and Gustaf have taught the art of gourmet cheesemaking, meat curing, and sausage making in workshops across NSW. Their commitment to using natural ingredients and traditional methods not only preserves their Icelandic heritage but also empowers food enthusiasts to preserve their own food with a no-waste approach.
This course will be delivered as:
Siggi, who grew up on a farm in Iceland, developed her passion for cheesemaking and meat curing from a young age. Gustaf spent his early years on fishing boats, honing his skills in seafood preparation. Together, their journey led them to Australia more than 30 years ago, at which point they established the Royal Viking Restaurant in Coffs Harbour—renowned for its unique Viking-inspired cuisine.
For the past 15 years, Siggi and Gustaf have taught the art of gourmet cheesemaking, meat curing, and sausage making in workshops across NSW. Their commitment to using natural ingredients and traditional methods not only preserves their Icelandic heritage but also empowers food enthusiasts to preserve their own food with a no-waste approach.
This course will be delivered as:
- Face-to-face workshop.
There are currently no dates scheduled.
