Learn to make three versatile Mediterranean cheeses with Jacqueline Bender, Bee Sustainable’s artisanal cheesemaker and educator.
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 has been educating cheesemakers for 6 years. She has lived and worked on farms in Victoria where she ran a herd of dairy goats and was responsible for the farm's weekly cheesemaking. Fresh goat's cheese such as feta, halloumi and chevre were the farm's speciality. 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.
- The fundamentals of fermenting milk
- Coagulating milk using both starter cultures and rennet
- Cutting, draining and moulding curds
- 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
- All materials provided.
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.
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.
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.