Dive into the creamy world of fresh cheesemaking in this hands-on, beginner-friendly workshop where you’ll learn to craft four versatile and delicious cheeses from scratch: ricotta, paneer, mozzarella, and express halloumi. Guided by an experienced cheesemaker, you’ll explore the simple science behind milk transformation (all recipes, except halloumi, can be adapted to lactose free milk). Cheese tasting included
You will learn learn how to make the following cheeses:
HALLOUMI – a wonderful cheese for frying
MOZZARELLA – great for pizza and pasta dishes
PANEER (lemon cheese) – used in Indian curries as a substitute for meat
RICOTTA – used for a toast topper or for cooking
