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Feta, Halloumi and Ricotta Cheesemaking Workshop


Next Available: Sun, 19 Jan 12:00PM
3.5 hours
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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


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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50 Reviews
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Sarah

13 November 2019 • Feta, Halloumi and Ricotta Cheesemaking Workshop

I really enjoyed the class. The timing was spot on the make (and eat!) 3 delicious cheeses. The teaching and notes were very thorough so I’m confidemt to have a go at home. Jaqueline was very knowledgeable about cheese (and many other things!) and was happy to answer any and all questions. Looking forward to lots of homemade cheese!

Michelle

22 September 2019 • Feta, Halloumi and Ricotta Cheesemaking Workshop

Thank You for a Fantastic Day.

Travis

27 July 2019 • Feta, Halloumi and Ricotta Cheesemaking Workshop

The course is terrific, I'd highly recommend it.

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