This home cheesemaking and tasting session is brought to you by passionate cheese maker and foodie, Mitchell Lloyd Artisan and Manager of Woodside Cheese Wrights in the Adelaide Hills. Each student will make their own Feta cheese, having the process explained step by step, and given instructions of what to do and how to care for the cheese until ready to eat. Tutor will also demonstrate how to make a Halloumi cheese. You will get to sample 5 Woodside cheeses and be provided with goat feta and various herbs and spices to create your own marinated jar to take home. Cheese tastings will be accompanied with a delicious glass of wine. (Course fee covers majority of materials however students will need to bring along some items). A session not to be missed.

Cheesemaking by Woodside Cheese Wrights

Course Description

Discover the joy of cheesemaking in this fun and relaxed hands-on workshop at WEA. 

You'll make your own crumbly feta from scratch and watch a step-by-step demonstration on how to create a delicious halloumi, arming you with the skills required to continue your cheesemaking journey at home. 

Along the way, we'll taste a range of award-winning Woodside cheeses, enjoy a glass of prosecco, and touch on the fascinating science behind cheesemaking. 

Perfect for beginners and cheese lovers alike!

Course Structure

This course blends demonstrations with hands-on cheesemaking as well as exploring the following topics:

• Understanding food safety and hygiene
• Understanding cheese-making milk
• Understanding starter cultures and rennet 
• Understanding the process of syneresis

The tutor will demonstrate how to make halloumi, which requires a gas burner, while students simultaneously make feta, including:

• Adding the starter culture and rennet
• Cutting the curd
• Marinading your own pre-made (Woodside Cheese Wrights) goat milk feta to take home
• Stirring the curd
• Pouring the curd
• Turning the cheeses
• Understanding the next steps to complete your cheese at home

We will also enjoy cheese tasting with a glass of prosecco, with ample opportunity for questions.

Course Learning Outcomes

Students who attend this course will:

• Gain the skills needed to make fresh feta cheese at home using simple equipment and ingredients
• Understand the steps involved in halloumi production through a live demonstration
• Apply basic cheesemaking techniques, including milk selection, acidification, coagulation, cutting, stirring, and salting
• Identify key ingredients and understand their roles in the cheesemaking process
• Appreciate the role of microbiology and science in traditional cheesemaking
• Evaluate the flavour and texture of various artisan cheeses through guided tastings
• Develop confidence in preparing soft cheese safely and hygienically at home
• Enjoy the cultural and social aspects of cheesemaking in a relaxed group environment

Course Requirements

Students will be required to bring:

• A 3 to 5 litre vessel for cheese making – preferably square and insulated. A small esky can be a good option. Alternatively, a small pot with a lid and some tea towels wrapped around it will work to maintain a consistent cheese making temperature which is very important to achieving a good product. 
• Thermometer. This is not essential but can be used to track the temperature of your milk. Alternatively, the tutor will have one that can be shared. 
• A pen to take notes. A recipe will be provided, and you may wish to make notes on this, or you may prefer to bring a notebook with you.

Your Tutor is Mitchell Lloyd from Woodside Cheese Wrights

Mitchell commenced at the WEA in 2023.

A passionate cheesemaker and foodie, Mitchell Lloyd is Manager of Woodside Cheese Wrights in the Adelaide Hills.

Established in 1994, Woodside Cheese is a family owned and operated artisan cheese factory based in the Adelaide Hills that produces an original range of Australian cheeses using the highest quality South Australian cow and goat milk from small neighbouring herds. 

All of their cheeses are made by hand to recipes that have been developed and refined over two decades to express the flavour and seasonality of the high quality milk received.