See all 8 photos
Chania > Chania Tours > Learn the Ancient Art of Cheese & Bread Making near Chania
Learn the Ancient Art of Cheese & Bread Making near Chania
This class is for those who want to explore the history of cheese and bread making, and learn how to recreate Greek recipes and methods from the 5th century BC to the late Byzantine years. A light historical meal follows each class.
Duration 4 hours
Private tour available in English
Private tour pricing from 100 EUR per person
Group tour available in English
Group tour pricing from 130 EUR per person
Mariana offers an insightful view of Greek civilization through food using replicas of ancient cooking pots and ovens and recreating ancient cooking methods. The food was delicious!!!! And what a beautiful place for a cooking class - a very old olive grove! The historical cheese making and bread baking class is the best cooking class I have ever taken!
Highlights
Enjoy an outdoor lesson with an experimental archaeologist-food historian and Gourmand Award winner
Learn how cheese and bread were made in ancient times
Savour a light historical meal after the class
Description
This family-friendly class takes place in a 300-year-old olive grove 5 kilometres from the city of Chania. Classes are also available upon request, when time permits.
We’ll explore the history of cheese making, and recreate an ancient Greek goat and sheep cheese recipe. You’ll also learn how to make rennet, vinegar, and plant juice-based cheese curds.
Using archaeological data, period cookbooks, and other primary sources, we’ll then cover the many aspects involved in creating different types of period breads, from making sourdough and kneading to using the bread as an ingredient in various dishes.
The breads are baked on hot stones in a replica of a 5th-century pnigeus (a portable earthenware oven), on a replica of a Byzantine portable grill, and in a traditional wood-fired oven.
We’ll explore the history of cheese making, and recreate an ancient Greek goat and sheep cheese recipe. You’ll also learn how to make rennet, vinegar, and plant juice-based cheese curds.
Using archaeological data, period cookbooks, and other primary sources, we’ll then cover the many aspects involved in creating different types of period breads, from making sourdough and kneading to using the bread as an ingredient in various dishes.
The breads are baked on hot stones in a replica of a 5th-century pnigeus (a portable earthenware oven), on a replica of a Byzantine portable grill, and in a traditional wood-fired oven.
What’s included & not included
Experimental archaeologist-food historian as your host
4 hours of hands-on training in the outdoors
All ingredients
Recipes
Light historical meal after the class
Free parking
Meeting point
Konstantinoupoleos, Daratsos
Chania
Konstantinoupoleos, DaratsosMariana Kavroulaki
Reviews from travelers (2)