Special Offer


Feta, Halloumi and Ricotta Cheesemaking Workshop

Next Available: Sun, 05 Aug 12:00PM
3.5 hours


Learn to make three versatile Mediterranean cheeses with Jacqueline Bender, Bee Sustainable’s resident artisanal cheesemaker.

Join Jacqueline for an informative and tasty workshop. She will guide you through all the steps necessary to make feta, halloumi and whey ricotta from scratch.

We will use biodynamic cow’s milk (or organic if unavailable) purchased from our local organics store. No need to keep a house cow to make these cheeses, anyone can make them with quality purchased milk.

This class is a mix of theory and practical, as Jacqueline explains the chemical reactions that are taking place before your eyes. At the conclusion, we will taste the halloumi and ricotta made during class and some feta that Jacqueline has prepared earlier (as it takes several days to mature the cheese).

This workshop includes a 20% discount on any kit or cheese making equipment that you would like to purchase on the day.

Jacqueline Bender makes feta weekly from goat’s milk at the farm where she lives and works. She also makes alpine-style hard cheeses and mould-ripened stinky cheeses from cow’s milk. Cheesemaking is an integral part of her self-sufficient lifestyle, which 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
  • The fundamentals of fermenting milk
  • Coagulating milk using both starter cultures and rennet
  • Cutting, draining and moulding curds
What you will get
  • Recipes and the essential techniques of cheesemaking
  • A tasting of the cheeses made - 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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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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24 Reviews
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1 star

12 July 2018 • Feta, Halloumi and Ricotta Cheesemaking Workshop

Thank you for a very enjoyable day, I would highly recommend this class 10 out of 10


10 July 2018 • Feta, Halloumi and Ricotta Cheesemaking Workshop

The course was conducted in a small group in a venue that was sympathetic. This allowed all paricipants to be involved and interact. To be able to take home the products was also excellent.


28 May 2018 • Feta, Halloumi and Ricotta Cheesemaking Workshop

I absolutely loved the workshop. Explanations were clear and informative and all questions were considered and answered well. I learnt so much. I would recommend this workshop to anyone, and have already done so a number of times. I can't speak highly enough of it. It's given me the confidence to make these cheeses on my own and to learn how to make others.

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