In the workshop we will learn the principles of gibbon and the processes of making Circassian cheese from fresh goat’s milk. We will turn Kadaif hairs into a tasty and airy substrate and get a sweet and delicious knapa. For dessert, farm-made ice cream with nuts and pistachios and a cup of coffee will be served in front of a breathtaking view.
Duration of the workshop: about an hour and a half
