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Mozzarella & Ricotta Cheesemaking Workshop

Next Available: Sun, 17 Nov 12:00PM
2.5 hours
Book Now (http://weteachme.com/l/NoCNgt4r)


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), 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 whole milk 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


Appropriate for

Everyone, no previous experience required


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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Cancellation & 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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27 Reviews
5 stars
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1 star

05 June 2019 • Mozzarella & Ricotta Cheesemaking Workshop

This is the second class I’ve taken with Jacquie and I have thoroughly enjoyed both of them. The classes are fun and very informative. And we get to eat really lovely cheese!


18 April 2019 • Mozzarella & Ricotta Cheesemaking Workshop

What a fantastic class. I thoroughly enjoyed it. I learnt a lot about cheese, had fun making it and to top it off enjoyed eating it all at the end. Great teacher and met some lovely people. Thank you.


24 February 2019 • Mozzarella & Ricotta Cheesemaking Workshop

What a wonderful day this was! Jacqueline and Robert could not have made it more enjoyable. We made ricotta and mozzarella and then had a beautiful afternoon tea tasting them. It’s the best value class I’ve ever taken. I’m looking forward to participating in other classes in the future. Thank you

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