Haloumi, Persian Fetta and Ricotta Class

Learn how to make two of Australia's favourite cheeses in a simple, yet fun class.

Lyndall, the home cheesemaking guru, is back sharing her passion for all things cheese in her newest venture - Artisan Cheese and Cooking School.

Lyndall will take you through the step-by-step process of creating your own squeaky haloumi and creamy Persian fetta, all from a saucepan. You'll start by using fresh local Norco milk, adding some simple ingredients and watching the cheese magic begin!

Traditionally both haloumi and fetta are made using a blend of sheep and goats 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!