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Mozzarella is a cheese we take terribly for granted. Mozzarella, in both its dry (grateable) and wet (Bocconcini) incarnations, is made in exactly the same way. The curds are worked into a highly elastic state by stretching and knotting them while very hot, with thick gloves on. It’s a real art – you will get hot and sweaty and possibly quite wet, but it is incredibly good fun and to enjoy your own Bocconcini and home-grown tomatoes and basil on fresh bread, with a dash of olive oil and freshly ground black pepper, is true happiness.
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, but bring along an Esky or large waterproof box to take home your cheeses. Bookings essential.