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Mozzarella Cheese Making with Cheeselinks



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In this hands-on workshop you will learn to make your own mozzarella cheese. There will also be a demonstration making ricotta cheese. Workshops are hands-on and include detailed class notes and of course taste sampling!! 

All workshops are taught by expert trainers from Cheeselinks.

Trainer Bio:

Cheeselinks is a family-owned business with over twenty years experience in the dairy industry. They teach people how to make their own cheeses at home and have a range of products for home cheesemakers.

Janet Clayton is the proprietor of Cheeselinks, she is a qualified cheesemaker who has completed her studies at the Artisan Cheesemaking Academy in South Australia.  She has conducted many workshops all over Australia but loves to teach here at CERES and at her home in LARA.

Charlene Angus is an experienced cheese instructor who conducts many workshops on the Bellarine Peninsula. She enjoys sharing her skills with people who share her love of all things cheesy.

For Information on our cancellation policy please click here

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What you will learn
  • Make your own mozzarella cheese
  • See how to make ricotta cheese
  • Learn about different cheeses
What you will get
  • Samples of everything they make
  • Recipes to take home

What to bring
  • Notepad and pen
  • Apron
What to wear

Casual. long hair tied back, closed toe footwear



Vendor since 2013

CERES - Centre for Education and Research in Environmental Strategies, is an award winning, not-for-profit, sustainability centre located on 4.5 hectares on the Merri Creek in East Brunswick, Melbourne.

It is also a thriving community, an urban farm, Australia’s largest deliverer of environmental education, an event and conference venue and a place rich with social and cultural diversity. CERES is recognised as an international leader in community and environmental practice.

Built on a decommissioned rubbish tip that was once a bluestone quarry, today CERES is a vibrant eco-oasis. 350,000 people visit CERES each year. Many more engage with us through our Sustainable Schools program which takes sustainable education into schools across the state.

CERES’ green technology displays, buildings, education and training programs and social enterprises (CERES’ Organic Market, Café, Permaculture Nursery and Fair Food organics delivery) demonstrate food security, sustainable agriculture, energy efficiencies, renewables and water conservation in action.

CERES is a model for a future with sustainability, innovation and connectedness at its heart.

Come, be welcome, you never know what you will find on our rambling paths.

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Cancellation & Refund Policy

Cancellations and Refunds

CERES reserves the right to cancel workshops due to insufficient numbers.

If we cancel the workshop you will be entitled to a 100% refund, or you may choose to transfer to another date, subject to availability.
If you decide to withdraw 7 or more days prior to the workshop date CERES will retain a 10% administration fee.
If you decide to withdraw less than 7 days prior to the workshop date CERES will retain 100% of your workshop fee.

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4 Reviews
5 stars
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1 star

06 April 2017 • Mozzarella Cheese Making with Cheeselinks

Very nice teacher , clear, easy going with a real willingness to teach us. Unfortunately the mixture at the beginning didn't work and we worked hours for nothing . mozzarella didn't fix properly...


30 March 2017 • Mozzarella Cheese Making with Cheeselinks

Our mozzarella cheese making experience was very unsatisfactory. At the end of our six hour class we had nothing to show for our efforts except for some acidic type of white cheese that we threw away. The marketing of the course was poor as the process involved was obviously for people who had some experience with making cheese which was not mentioned anywhere. At the conclusion of the course the facilitator mentioned that making mozzarella can be hit or miss which was not mentioned anywhere in the course information. Also the ricotta we made did not work out either. The lunch provided was very poor. Not one of the 12 people in our course managed to get mozzarella and we have not been contacted by anyone to apologise for this. Donna Sirianni


06 August 2016 • Mozzarella Cheese Making with Cheeselinks

It was a great overview on what to do, as well as what can go wrong (our ricotta cheese just didn't want tot work). Overall a great session. The room wasn't that clean when we arrived, this wasn't the fault of the Cheeslinks teachers as it was like that when they arrived. The tables were dirty and there was food on the floor. Perhaps not the most ideal environment for a food prep workshop.

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