Halloumi Cheese Making, Traditional Ricotta and Ricotta Salata

Learn how to make halloumi, traditional ricotta and ricotta salata.


Workshop details

This 5-hr workshop will run on the following date in 2023:

Sat 16th Sep
10am – 3pm

Concession available

Say goodbye to bland and over-salted store bought cheese and hallo-u-mi to a softer, creamier and completely moreish texture. In this halloumi masterclass, you’ll gain all the knowledge and learn all my troubleshooting tips to confidently make your favourite cheese at home.

The day includes a light lunch featuring the cheese made in the class, hands-on instruction, and lots of tips and troubleshooting tricks

You’ll learn how to make:

  • Halloumi
  • Traditional Ricotta
  • Ricotta Salata

A pioneer, leader and respected authority in the cheese industry, Kristen Allan has spent over 17 years immersing herself in the techniques and flavours of the ancient art of cheese making.

Kristen’s cheese is in great demand, supplying the likes of Annie Smither’s restaurant Du Fermier, Ester, Fred’s and Aria and has been a regular stallholder for some years at Carriageworks. Her recipes have been featured in various food magazines and publications including Gourmet Traveller & Cornersmith’s cookbooks.

In 2018, Kristen was nominated for a Delicious Produce award, a testament to her philosophy of slow, carefully hand crafted cheese, using only high quality ingredients. Her buttermilk ricotta has a cult-like following around Sydney and her cheese is revered Australia-wide.

Establishing herself in the echelons of the food world and as one of Australia’s leading cheese educators, she is a regular teacher at Daylesford Longhouse, Cornersmith and Moonacres cooking school.

Kristen is an accomplished speaker. One of her most prized achievements in 2018, when she was asked to present at the feminist talks and ideas festival ‘All About Women’, becoming the first person to make cheese at the Sydney Opera House.”

What will I learn?

In an intimate class setting you will learn how to make:

  • Halloumi
  • Traditional Ricotta
  • Ricotta Salata

What will I take away?

  • Recipes booklet to take home

What should I bring?

  • Notepad and pen
  • Bring your favourite apron to wear and five 1L containers and a bag to take home your cheese

What should I wear?

  • Casual clothing. Please ensure you wear closed-toe footwear and long hair is tied back

Terms and conditions

Our booking and refund policies, concession pricing information, FAQs, as well as other general terms and conditions can be viewed here.

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