Haloumi, Persian Fetta and Ricotta Class

Three cheeses. One saucepan. Plenty of cheese magic!

Learn how to make three of Australia's favourite cheeses, Persian Fetta, Halloumi and Whey Ricotta, in a fun, relaxed and completely hands-on class.

Lyndall, the woman behind Artisan Cheese & Cooking School and a lifelong cheese enthusiast, will guide you step-by-step through the simple techniques that make homemade cheese so rewarding.

Using fresh local milk and a few simple ingredients, you'll discover how easy it is to transform milk into creamy Persian Fetta, deliciously squeaky Halloumi and fresh, delicate Whey Ricotta, all made using simple kitchen equipment.

You'll learn the tricks, techniques and confidence to recreate these cheeses at home, without needing a fancy cheesemaking setup.

And because cheese making is hungry work, you'll also enjoy a delicious cheese-inspired lunch along the way!

Simple. Hands-on. Economical. And seriously delicious.

Come make cheese with me and discover just how easy it can be!

Traditionally both halloumi and fetta are made using a blend of sheep and goat's milk, for convenience we'll be using cow's milk for both recipes.

As a bonus, after you've finished making Haloumi, you'll use the leftover whey to make fresh ricotta!