Join Anne Bruntse, a cheese maker based in Kenya, for a day long journey into the world of cheese-making with camel milk; at the end of the day, take home with you a load of camel cheese, and newfound insights into a relatively rare ingredient!
Anne Bruntse is a Danish/Kenyan agronomist specialized in organic farming, including dairying and camel cheese-making. She has run a dairy on her farm in Kenya for more than 20 years and worked as a consultant for a variety of government programmes and non-government organisations, including Biovision Foundation for Ecological Development.
In this workshop, each participant will learn to make a halloumi style cheese from camel milk. Camel milk has a different composition than that of cow or buffalo milk, and as such requires a special type of rennet and some extra steps. Anne will walk participants through the process, explaining the differences between camel milk and other milks along the way.
This workshop is organised in conjunction with Living Lightly: Journeys with Pastoralists, a curated exhibition on the lands, lives and livelihoods of pastoralists in India, held at IGNCA, New Delhi from 2-18 December 2016.