This course is for those who want to explore the history of cheese and bread making and learn how to re-create Greek historical recipes and methods from 5th century BC to late Byzantine years.
A light historic meal follows each class.
The course takes place in a 300 year old olive grove, 5 km from the city of Chania. It may be available on request - when time permits
The class explores the history of cheese making and learns how to make rennet, vinegar and plant juice based cheese curds and re-create an ancient Greek goat and sheep cheese recipe.
It is then taken through the many aspects involved in creating different types of period breads- from making sourdough to kneading and from baking to using the bread as an ingredient in various dishes- using period cookbooks and other primary sources. The breads are baked on hot stones, in a replica of a 5th century pnigeus (portable earthenware oven), on a replica of a Byzantine portable grill and in the heat of a traditional wood fired oven.
A light historical meal follows each lesson.
$119 per guest
Any day · 10:00 -14:00
Minimum guests: 2
Maximum guests: 8
Family friendly- Kids are welcome: Yes
Access for wheelchair users: Yes
Free parking: Yes
Street Parking: Yes
Nearby Public transport: Yes
Left 8 seats remaining
Taste a variety of rusks and traditional Cretan cheese.
Learn how to make sourdough.
Sheep cheese made with vinegar rennet.
Goat cheese made with fig -sap rennet.
Neolithic style bread baked on hot stones.
Ancient Greek bread baked in a replica of a 5th century B.C. portable oven.
Byzantine style flatbread baked in hot ash.
Byzantine stuffed flatbread baked on a clay grill.
Traditional flatbread topped with vegetables and cheese. It is baked in a wood-fired oven.
''Lazy woman's'' cheesepie
Cretan herbal tea.