You can learn not only the art and science of turning milk into the most delicious cheeses, but also feast on a delicious home-made, home-grown lunch and wander around the beautiful property.
DurationThese fantastic artisan cheese-making classes are now monthly events at the family's small permaculture farm outside Mittagong in the Southern Highlands.
You can learn not only the art and science of turning milk into the most delicious cheeses, but also feast on a delicious home-made, home-grown lunch and wander around the beautiful property.
Easily accessible from both Sydney and Canberra and open to anyone over the age of 16. There is no need to bring anything except clean hands, enthusiasm and an esky to take home your goodies.
All materials, equipment and your lunch are included in the price. Classes are small (6 to 14) and run from 10am to 4pm. Be prepared to look after your cheese at home while it matures. Grab some wine from a local winery to enjoy with it.
A seriously good day out, whether you're on a friends' (or hens') outing, having a quiet ramble in the country touring the wineries or interested in learning how to be self sufficient. Bookings are essential.
You can choose from a calendar of ready-planned workshops or arrange a date to suit you if you would like to learn privately. For dates and further information please email them.
Special Features
Alfresco/Outdoor Dining, Carpark, Cooking School, Non Smoking, Yes, guests can bring their own wine, Not Specified, Bistro/Cafe/Deli, Food & Wine
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Learn everything you need to know about cheese categories and their requirements for storage and handling.
From beginners to professionals, students can study a diverse range of topics from cheese history and culture, production methods, and pairing cheese with wine and other beverages.
It’s an impressive turn-around in such a short period of time, given she had no former teaching expertise.
We have crafted a board of cheese making and cheese-inspired pasta classes to choose from.
This course is for people that have not made cheese previously or are who are fairly new to cheesemaking.
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