Directory:Acres Wild Cheesemaking Farmstay, Coonoor India
Name: Acres Wild Cheesemaking Farmstay, Coonoor India
Address: 571, Upper Meanjee Estate, Kannimariamman Kovil Street,City: Coonoor
State: Tamil Nadu
Zip: 643101
Country: India
Phone: +91-94432-32621
Email: [mailto:acreswildfarm@gmail.com acreswildfarm@gmail.com]
Web: http://www.acres-wild.com
Contact: Mansoor Khan
Title: Owner
Acres Wild Cheesemaking Farmstay
Acres Wild is our 22 acre, family-run organic cheesemaking farm and farmstay (Bed and Breakfast) in Coonoor town (altitude 6000 ft) which is a small hill station in the Nilgiri Hills in Tamil Nadu state in South India. Coonoor is about 20 km from Ooty (Udhagamandalam).
Our goal at Acres Wild farm is to shape an eco-friendly, holistic and self-sustaining life style, grow our own food organically and share this experience with visitors to our farmstay.
We hope to adhere to the following principles at our farm. Use no chemicals, increase bio-diversity and to keep tillage to a minimum.
The Farmstay
The Cheesemaking
Making gourmet cheese from the milk of our hybrid Jersey and Holstein cows is a key activity at the farm. Gourmet cheeses are handmade natural-rind cheeses, the outcome of months of painstaking care and nurturing. Each of these cheeses has an independent flavor, and unlike processed cheeses they carry the flavors of their natural habitat. Depending on the period of aging, the texture and flavor of these cheeses range from mild and soft to sharp, dry, and hard. All our cheeses are made of microbial rennet and therefore 100% vegetarian.
The Cheesemaking Classes
If you have been watching Cheese Slices television program that comes on Travel & Living, then I am sure you are tempted to explore the exciting world of making homemade cheese. You can learn how to make Gourmet Artisan cheese in just 2 days by taking our compact 2 day cheesemaking course.
Our cheesemaking course is available only to guests who stay in our farmstay. Guests have to inform us at the time of booking the farmstay room if they are interested in taking a course as we have to make prior arrangements.
We categorise the cheeses into 3 categories - soft cheeses, hard cheeses and advanced cheeses. Each category has a particular style of making. All our cheeses are vegetarian as they are made using microbial coagulant and not rennet.
The 2 day course can allow you to make only one hard cheese and a soft cheese. If you want to learn how to make more cheeses then you can add additional days - one day per cheese you would like to learn. List of Hard Cheeses: Gouda, Colby, Monterey Jack, Havarti, Cheddar, Gruyere, Caerphilly, Romano, Parmesan List of Advanced Cheeses: Feta, Haloumi, Mozarella, Camembert.
<sharethis />
