Hands-On Workshop in Celle Revives Traditional Butter and Cheese Crafting
Hands-On Workshop in Celle Revives Traditional Butter and Cheese Crafting
Hands-On Workshop in Celle Revives Traditional Butter and Cheese Crafting
A new hands-on workshop in Celle will teach participants how to make traditional butter and fresh cheese. The event, led by cultural historian Cosima Bellersi Quirini, kicks off the 'Time for Green' series on Friday, February 20. Attendees will learn age-old techniques before sampling their own creations.
The workshop runs from 6:00 to 7:00 PM in the Gartenraum at 76 Wittinger Straße. For €16, participants receive all necessary materials. They must bring two clean jam jars with lids, a small cutting board, a knife, an apron, a dish towel, writing tools, and a plastic bag.
During the session, attendees will churn butter, separate buttermilk, and prepare fresh cheese. After the hands-on work, a tasting will follow. The event connects to Lower Saxony's long tradition of dairy craftsmanship, once done in farm backhouses and now preserved by local dairies like Molkerei Grafschaft Hoya and Molkerei Rücker in Aurich.
Regional specialties such as Salzbutter, Sauerrahmbutter, and Schichtkäse remain popular at markets in Asendorf and Grafschaft Hoya. Museums like the Bauernhausmuseum Bielefeld and Heimatverein Lingener Land showcase historical tools and methods, keeping the heritage alive.
The workshop offers a practical introduction to traditional dairy production. Participants will leave with their own butter and cheese, along with a deeper understanding of Lower Saxony's culinary history. The 'Time for Green' series continues with more events exploring regional crafts and traditions.
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