It’s All About The Soft Cheeses

This class has passed
This class has passed

What’s it all about?

Have you ever tried fresh, warm ricotta with a drizzle of honey? Or wanted to make your own mascarpone for that tiramisu?

In this class you will learn how to make these simple cheeses at home. All you need is some milk, cream, acid (not as scary as it sounds) and a little bit of time.

What will we cover?

In this workshop, Jacqueline will go over the steps of making ricotta and mascarpone from scratch. You can all make delicious fresh cheeses at home with the ingredients you probably already have in your kitchen.

There will be a demonstration of the method, a discussion of the ingredients and equipment you will need and we will finish with a tasting of the cheeses made in the class. Yum!

Who will be teaching?

JacJacqueline Bender is a self-taught cheesemaker. She makes a range of fresh, soft and semi-hard cheeses at her home, such as blues, surface ripened cheeses, halloumi, feta and of course mozzarella. She loves to spread the word that it’s possible to make great tasting cheese from store bought milk and a DIY “cheese cave” (ice-box), which she uses to age blues and camemberts in her kitchen.

Jacqueline teaches more advanced cheesemaking courses at Bee Sustainable in Brunswick East. She is also a bit of a sustainability all-rounder and writes about cheesemaking, keeping bees, brewing and baking on her blog – DIY Feast.