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
- by
Gavin Kirk
EPISODE 2:
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.
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Cath Muscat
