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Feta, halloumi and mascarpone

  • About

  • What to expect

  • Info

  • In this hands-on class you'll learn how to make feta (including marinated Persian feta), halloumi and mascarpone. We'll take a deep dive into the story of milk, beginning with life in the soil, how different seasons and type of animal influence it's composition and how to source and select the best quality, local milk for making cheese.

    You will receive recipes, notes and will take home approx. 1kg of cheese. A delicious lunch will be served. Kristen will share with you a collection of mouth-watering recipes that showcase the cheese we make in the class plus all her marvellous ways to use the leftover whey. 

    The classes are small and intimate with ample opportunity for questions, one-on-one guidance and all my tips and troubleshooting tricks. All this can only, develop and strengthen your understanding and serve you well in your home kitchen.

    • This intimate class starts with a chat about how the day will unfold and then it’s time to roll up your sleeves and feel your whey through the curds. We work in small groups so there’s usually plenty of banter and laughter and time for one-on-one attention.

      By lunchtime, as we sit around a long table, stories and favourite recipes are shared and then with a smile and a full belly, it’s back into the kitchen to finish our curds.

      What you will get:

      • 6 hours of expert cheese making knowledge, guidance and inspiration from Kristen
      • recipes and information kit
      • a delicious lunch
      • take home pack of your cheeses made in the class and cheese baskets
    • When: 10am – 4pm

      Where: KYNETON

      What to bring: Please ensure you wear closed shoes
      Bring your favourite apron to wear and 5 x 1L containers & bag to take home your cheese