Mozzarella & Ricotta Cheesemaking Workshop

Next Available: 17 Oct 10:00AM
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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Class Schedule

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 sincce 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

24 hours notice is required for refunds and/or transfer requests.

Should your refund or transfer request occur within the 24-hour window, a $20 admin fee will be applied.

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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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17 Reviews
5 stars
4 stars
3 stars
2 stars
1 star

26 July 2017 • Mozzarella & Ricotta Cheesemaking Workshop

Seeing the cheese take form in front of my eyes


25 July 2017 • Mozzarella & Ricotta Cheesemaking Workshop

I received a voucher to attend this class as a gift for my birthday. I had no idea what to expect! It was a lot of fun and really informative, I didn't know anything about making cheese and it was the perfect class for me. The instructor was highly knowledgeable and helpful. I have already recommended this class to my friends.


10 May 2017 • Mozzarella & Ricotta Cheesemaking Workshop

A great course, instructor patient and knowledgeable, as well as warm and approachable. The class is kept small so you learn in a comfortable, hands on environment. Thoroughly enjoyed it!

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