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This 6hr hands-on workshop will give you the skills for making an iconic Middle Eastern cheese that always draws the meat lovers away from the barbequed steaks to steal the vegetarian option. 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. Best consumed with red wine.
During the workshop we will also make ricotta and mascarpone, two simple but delicious uncultured Italian cheeses.
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 homegrown, home-made lunch provided, although you are advised to bring along an Esky or large waterproof box to take home your cheeses. Bookings essential.