Special Offer
29

Mozzarella & Ricotta Cheesemaking Workshop

Fresh Italian cheeses made at home.


Next Available: Sat, 29 Feb 9:00AM (8 more dates available)
2.5 hours
Book Now (http://beesustainable.weteachme.com/l/xDdY5ecr)

or

See yourself here? Book soon.
16258 people viewed this class.
Description

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 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.

+ More
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

Casual

Appropriate for

Everyone, no previous experience required


Refund & Cancellation 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.



+ More
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.

+ More
29 Reviews
5 stars
28
4 stars
1
3 stars
0
2 stars
0
1 star
0
Katrina

19 November 2019 • Mozzarella & Ricotta Cheesemaking Workshop

We loved the class! Would highly recommend!

Merrill

01 November 2019 • Mozzarella & Ricotta Cheesemaking Workshop

I rate this session a ten. Information was great, presented well, informative & well organised. Great knowledge & lovely products produced. Well worthwhile attending.

Rhonda

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!

+ View More Reviews