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Feta, Halloumi and Ricotta Cheesemaking Workshop


Next Available: Sat, 07 Apr 9:00AM
3.0 hours

Description

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

Casual


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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

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.



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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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5 Reviews
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Maria

23 January 2018 • Feta, Halloumi and Ricotta Cheesemaking Workshop

Thank you very much for the engaging and informative workshop. It was great to taste / eat and then also take home all the delicious cheese that we made. Lots of good tips too from our lovely teacher Jacqueline. Had a great time and learnt so much too!

cherry

27 November 2017 • Feta, Halloumi and Ricotta Cheesemaking Workshop

Really loved this class, it was informative but simple enough for anyone to be able to do. I am a chef and still learnt lots of interesting things. The results are amazing and you get to take home some yummy cheese and buy products in the shop at a discount on the day. Worth every cent.

Joanna

26 November 2017 • Feta, Halloumi and Ricotta Cheesemaking Workshop

Could not be feta!

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