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Feta and Haloumi Cheese Making


Next Available: Sun, 26 May 10:00AM
6.0 hours
Book Now (http://ceres.weteachme.com/l/6LTsgoor)

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Description

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In this hands-on workshop you will learn to make your own gourmet feta and haloumi. 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.

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.

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.

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.


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What you will learn
  • See how to make ricotta cheese
  • Make your own fetta and haloumi cheese
  • See how to make ricotta cheese

What to bring
  • Please look out for email in the week preceding workshop date
  • Notepad and pen
  • Apron
What to wear

Casual. long hair tied back, closed toe footwear

27 Reviews
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Diana

15 April 2019 • Feta and Haloumi Cheese Making

Fantastic hands on opportunity to learn about cheese making - the class was full of curious people from diverse backgrounds and ages, andbthe teachers were full if information. The techniques used are completely do-able at home. Glad I did this with a friend because extra hands (and mouths) will be helpful when we next get together for a cheese making day!

Roulla

13 April 2019 • Feta and Haloumi Cheese Making

An enjoy day of learning how to make cheese not time to practice. Thanks for a lovely day

Rob

09 April 2019 • Feta and Haloumi Cheese Making

Great class, I was surprised at how relatively quick the process is. We all got to take home some feta and haloumi (which were both amazing), and some of us were able to take home some of the leftover whey from the process, which I ended up using to make ricotta (also amazing!). Definitely recommended if you're interested in getting started with your own cheese.

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