More About Sherry

Jeff and Sherry live on 20 acres close to Invercargill where they milk 6 cows and make cheese, yoghurt, butter and ice cream from fresh raw Jersey milk. They also make sour dough bread, sauerkraut and other lacto-fermented foods. They believe that real food is the way to go!! Foods that your bodies recognise as foods, foods that your ancestors ate. Sherry's seminars about real food around Southland, and recently in Christchurch and Balclutha, have been really popular. People are surprised that there is so much interesting stuff to learn about what we eat. It is important that people take responsibility for finding our for themselves what is in the supermarket 'foods' they buy. You will be way healthier if you eat fresh, local, unprocessed foods.

Cheese-making workshop. This workshop will show you how to make a couple of soft cheeses. These cheeses can be made in your kitchen, with simple ordinary kitchen equipment. Soft cheeses include ricotta, quark, slipcote, panir and liptour. Harder cheeses take a bit longer to make than the time we have on Harvest Festival day, although we do courses on these at our home in Otatara through the season.

Sauerkraut workshop. There are many different types of sauerkraut and it is made in many countries around the world. The Dutch eat it with mashed potato and in Korea it is called kimchi. No matter where it is or what it is called, it all starts with cabbage and salt. We will make plain sauerkraut and cortido, a Latin American sauerkraut and taste several other lacto-fermented vegetables.