Haloumi, Persian Fetta & Ricotta

Lyndall, the home cheesemaking guru behind Artisan Cheese & Cooking School, invites you into the delicious world of fresh cheese. In this simple, fun, and hands-on class, you’ll discover how to make your own squeaky haloumi and creamy Persian-style fetta from scratch. No fancy equipment needed!

Starting with fresh local Norco milk, you’ll follow step-by-step instructions to transform everyday ingredients into beautiful, handmade cheese. And as a tasty bonus? You’ll use the leftover whey to make fresh ricotta.

🧀 What You’ll Learn:

• How to make haloumi and Persian fetta from scratch using cow’s milk

• The key differences between traditional and modern methods

• How to turn leftover whey into ricotta

• Tips for storing, flavouring and serving your cheese

🍽 Inclusions:

• Cheese tasting and lunch

• Class notes

• Fetta and Halloumi to take home

• A relaxed, interactive atmosphere led by Lyndall herself