EP 2: How to make creamy and delicious goat’s curd

Chef Martin Boetz meets local cheesemaker Karen Borg to reveal the delicate process behind producing goat's curd

Cath Muscat

EPISODE 2:

Martin Boetz, Executive Chef at Cooks Co-op catches up with cheesemaker Karen Borg of Willowbrae chevre farm, located at the foothills of the Hawkesbury Valley. Karen talks you through the fascinating process of making goat’s curd, and Marty collects a batch of freshly made curd to take back to the Cooks Co-op kitchen.

NEXT EPISODE: The best-ever goat’s curd cheesecake recipe

PREVIOUS EPISODE: The most amazing twice-cooked wagyu beef ribs recipe

Writer Gavin Kirk

Interior architect, stylist, content producer and former editor of Belle magazine and editorial director at DAN, Gavin is obsessed with anything architecture, interiors and industrial design. A maker, doer and creator of many things, his ongoing creative journey led to seven-plus years as BHG’s DIY, design and interiors editor, and on to spearhead HBTV’s web-series, Cooks Co-op as HB Associate Editor.

EPISODE 2:

NEXT EPISODE: The best-ever goat’s curd cheesecake recipe

PREVIOUS EPISODE: The most amazing twice-cooked wagyu beef ribs recipe

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