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Cheese Making Workshop

August 17 @ 9:00 am - 5:00 pm


For lovers of cheese and “the good life”, increasing self-reliance and energy efficiency.

About the workshop

Cheese (and wine maybe) is one of the world’s most popular and versatile foods. This workshop will help you to transform milk into some of the most delicious soft cheeses of the world.

It will enable you to learn and value traditional cheese making skills;  reduce waste, food miles and cost and produce an impressive display of fresh home made cheeses of which you can truly be  proud.

The 1 day course will be fun-packed hands-on;  thinking about, making,  tasting and eating cheese (and enjoying excellent food). You will leave the course with the knowledge, skills and confidence to make a variety of soft cheeses. Your home will never be the same again with fresh tasty and delicious cheese that will warm every heart.

Workshop Program

On the day we will make Feta, Ricotta, Mascarpone and pot set yoghurt (all to take home), all these are ready the next day.

We will also cover how easy it is to make dozens of similar cheeses, such as camembert, brie, blues & sour cream, utilising the basic methods you have learnt with some subtle variations, thus expanding your cheese repertoire still further.  In the Feta class all items are ready to eat the next day and can be repeated at home with ease.  While Camembert & Blue cheese are also easy to make, they need 2-4 weeks maturing at home first (if you can wait that long).

Cheese can be made using cow, goat or sheep’s milk.  If you wish to bring your own, it will need to be pasteurised on the day.

Please bring 1-1.2ltr container for yogurt ( plus the 1x 2ltr container to take home feta & the 200-400mm container with large open lid. Otherwise all materials are supplied.

We supply the ingredients and you take home the cheese. This workshop is great fun with good food, drink, company and opportunities to learn lots about cheese and so much more.  Some time will also be dedicated to discussion on accompaniments which enhance enjoyment of a well-selected cheese board.

About the Trainers

Peter and Silvia Allen

permie-pete-portraitPeter the Permie & Silvia Allen have run Telopea Mountain Permaculture Farm for 16 years. They have been conveners and leaders of Mountain Districts permaculture Group and owners of the Telopea Mountain Nursery. They have also been leading figures in the Heritage Fruits Society for over 10 years (Silvia is president of the Society), have run the Petty’s Apple Festival tasting tent for the last 10 years and have an unsurpassed knowledge of apple varieties and flavours.


August 17
9:00 am - 5:00 pm
Event Categories:
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Bandusia Country Retreat
1056 Upper Macdonald Rd
Upper MacDonald (St Albans), NSW Australia
+ Google Map
(02) 4568 2036


Peter the Permie
A clean apron • 1-1.2ltr container for yogurt ( plus the 1x 2ltr container to take home feta & the 200-400mm container with large open lid • All other materials will be provided and included in the workshop fee.
Cost includes lunch with wine, morning and afternoon teas. All course participants will take home a sample of each product prepared as well as workshop notes, information and recipes.