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This 6hr hands-on workshop takes you through the steps of making one of the most delicious and versatile Greek cheeses. The distinctive sharp flavour of the cheese is achieved by adding an enzyme from the gut of goat or sheep to the cow’s milk, and although this cheese can be eaten straight away by the impatient, the complexity of it’s flavour develops slowly over a few months and becomes sophisticated and aromatic. It is a deceptively modest and simple cheese, and mastering this recipe will change your view of cooking with cheese forever.
The class takes place in the kitchen of our beautiful permaculture farm set amongst the rolling hills of the Southern Highlands. All equipment, ingredients and a yummy home-grown, home-made lunch provided, although you are advised to bring along an Esky or large waterproof box to take home your cheeses. Bookings essential.