Join Max Jones of traditional food conservation project Up There The Last for a workshop focussed on the deep differences and joys of traditional buttermaking following mountain traditions in alpine Italy, to the butters of the irish bogs.
From completely different flavours to traditional folk art decoration, butter was once a deeply rich product filled with flavour through fermentation and the specific transformation of a farm into food. Butter is no longer made this way- the industrial sweet-cream butter of today, is a shadow of itself.
With fermented cream from the raw milk of a cow, be part of the process and make butter like it used to be made, with a dash churn
Involvement is encouraged, especially for the sharing of knowledge and stories of old relatives, and those that came before us.
This is an internationally acclaimed event, join us!
