Cheesemaking: The Long of It


Regular price $185.00

Learn the secrets to successful home cheesemaking from a long-term home cheesemaker. This workshop will have you making your own Camembert, yoghurt, labne, quark and gourmet feta in no time!

When: 10am to 2pm

Where: Homestead Hill, Romsey


The expert 
Located in the picturesque Macedon Ranges, not far from the legendary Hanging Rock, Homestead Hill is a bed and breakfast/farmstay accommodation practising sustainable living. Linda Holt and her husband Patrick raise their own meat, harvest their own eggs and other produce, and welcome people from across the globe to their educational and fun workshops. These cover cheesemaking, preserving, American-style smoking, and sausage- and salami-making.

Linda loves to cook and entertain, and has learned all sorts of useful kitchen skills during her time spent living in different parts of the world. She began running workshops because she was so often asked to share her knowledge.

The plan 
Participants will work in small groups to make their own Camembert and a gourmet-style feta. There will also be demonstrations for making labne, quark (think cream cheese) and yoghurt. 

There’s no need for fancy equipment: the process has been modified for the home kitchen environment. Making your own cheese means you know exactly what goes into it – no added colours, preservatives or nasties – and it’s cost-effective, too. For example, we will show you how to make your own delicious, creamy Greek-style yoghurt for just over $1.00. 

The fruits of your labour
You will take home the cheeses you’ve made on the day, plus a hoop and class notes so you can make your own cheese at home.

The kit required 
Wear clean, comfortable clothes, and shoes that are suitable for a walk around the property to see the garden and animals after the workshop.