EP 2: How to make creamy and delicious goat’s curd

Chef Martin Boetz meets local cheesemaker Karen Borg to reveal the delicate process behind producing goat's curd
Cath Muscat


Martin Boetz, Executive Chef at Cooks Co-op catches up with cheesemaker Karen Borg of Willowbrae chevre farm, located at the foothills of the Hawkesbury Valley. Karen talks you through the fascinating process of making goat’s curd, and Marty collects a batch of freshly made curd to take back to the Cooks Co-op kitchen.

NEXT EPISODE: The best-ever goat’s curd cheesecake recipe

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A duo of dairy goats at Willowbrae chevre farm. (Credit: Cath Muscat)

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