Their farm to plate philosophy means bringing together the wines grown on the property, with the local produce grown and made in the region. Bridgette, their Wee Jasper Cheese Maker, will take you through making your own Mozarella and Ricotta. Contentious Character chef Tom will prepare a marinated and cooked Haloumi dish, with a tasting plate of Camembert, Blue Vein, Harvati, and of course something sweet to finish.
One of the Contentious Characters will explain and provide example pairings for each cheese. Groups limited to 20 people to ensure a personalised experience and inclusive of demonstrations, ingredients, cheeses, accompanying breads, olives, fruits, preserves and wines.