A farm-based hands-on workshop in which participants work alongside the farm team to learn about dairy production at every stage.
Participants join the milking team early in the morning in the parlour and first milk a cow, before walking the cows out to pasture where they can enjoy a coffee with fresh warm milk in the field.
Guests then learn all about natural cheese and cultured butter making and take their own cheese and butter home. At the end of the workshop guests enjoy a light brunch.
The workshop is hosted by a cow/calf micro dairy based on Vergesig Farm in the Piket-Bo-Berg mountains, where - as well as the dairy - they grow buchu and rooibo as well as apples and pears using organic and biodynamic practices.