Special Offer


Mozzarella & Ricotta Cheesemaking Workshop

Next Available: Sat, 09 Jun 9:00AM
2.5 hours


Join our curds and whey expert Jacqueline Bender as she demystifies the art of making two of Italy's most beloved cheeses.

We will make mozzarella and ricotta from bio-dynamic milk (or organic if unavailable) to be eaten at the conclusion of the class. Ricotta will be made from whole milk (paneer style) as well as whey, which we will roll in home-made dukkah (chopped nuts and spices).

The class also includes a discount of 20% on any kit or cheesemaking equipment you may purchase on the day.

So come and join Jacqueline and learn how quickly and easily you can make some fresh mozzarella and ricotta for dinner.

Jacqueline makes fresh goat's cheese weekly at the farm where she lives and works. She also makes alpine-style hard cheeses and mould-ripened stinky cheese from cow's milk. Cheesemaking has formed an integral part of her self-sufficient lifestyle, which also includes keeping bees, chickens and small-goods processing. She has been educating cheesemakers for over 3 years.  

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What you will learn
  • How to coagulate milk using acid and rennet
  • How to stretch and shape mozzarella
  • How to make two types of ricotta: whole milk and whey ricotta
What you will get
  • Recipes and the essential techniques of cheesemaking
  • A tasting of the cheeses made, plus other cheeses at the conclusion of the workshop (a small “cheese party”)
  • Notes about the major steps of cheesemaking and resources for quality milk and supplies
  • A 20% discount on cheesemaking kits and equipment purchased in conjunction with the workshop

What to bring
  • All materials provided.
What to wear



Bee Sustainable

Vendor since 2015

Bee Sustainable helps people lead a sustainable life. We supply the necessary equipment and requirements to pursue self sufficiency with an emphasis on domestic food production and storage.

Robert, the proprietor of Bee Sustainable, comes from a bee keeping family and has been involved with various aspects of bee keeping over many years. The Bee Sustainable project has been Robert’s passion since he recognised the need for the services and goods now offered through the business.

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Cancelation & Refund Policy

Refunds and Transfer requests incur a $10 administration fee.  

A minimum of 7 days notice is required for refunds and/or transfer requests. Refund and transfer requests with less than 7 days notice (of the scheduled  date) qualify for a 50% refund or credit towards the new date. Cancellations with less than 24 hours notice qualify for a 20% discount on the next booking made.

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Terms & Conditions

Participation in Bee Sustainable's classes and workshops are at your own risk. Whilst we take every precaution to take reasonable care of our customers, we acknowledge that bees and the kitchen environment can pose risk, and your attendence at our classes waives our liability for any injuries that occur.

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20 Reviews
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13 March 2018 • Mozzarella & Ricotta Cheesemaking Workshop

We loved this class this class! Fun, informative and very tasty. Jacqueline and Robert were both lovely and very knowledgeable so we learnt a lot and are excited to make ricotta and mozzarella on our own now. Would highly recommend 10/10


19 November 2017 • Mozzarella & Ricotta Cheesemaking Workshop

We attended the ricotta and mozzarella making workshop at Bee Sustainable on the 11th November this year. It was enjoyable, informative and we made delicious cheeses to try on the day. We have since had great success at home and are encouraged to continue to develop more cheese making skills. Our instructor, Jacqueline was well-organised, knowledgeable and a skilled instructor who made the whole learning process a lot of fun.


03 October 2017 • Mozzarella & Ricotta Cheesemaking Workshop

During the workshop we made mozzarella and ricotta, then very silky whey ricotta. The class was practical and hands on, with opportunities to ask questions and clarify as we went along. The cheese we made tasted delicious and I was inspired to race home and put my skills to work, successfully making and storing my own mozzarella cheese. Fantastic!

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