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This 6hr hands-on workshop will give you the skills for making an iconic Middle Eastern cheese that draws the meat lovers away from the barbequed steaks to steal the vegetarian option. It is essentially an uncultured cheese that develops its texture from being boiled in its own whey and its flavour from the inherent sweetness of milk. It is then allowed to absorb salt from the brine in which it spends its entire life. A fresh homemade Halloumi bears little resemblance to its distant shop-bought relative – its flavour is delicate, creamy and salty-sweet and when grilled or fried with garlic and zucchini can made grown men cry. Workshops run from 10am - 4pm, cost $150 per person and include all equipment, ingredients and a light lunch of homegrown, homemade food from our beautiful farm.