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Introduction into Soft Cheese Making and Fermentation

Cheese lovers will adore this practical workshop on how to produce simple and tasty soft cheeses at home.

Our expert Cheese Maker will guide you through essential cheese making skills in this 1-day short course, including an understanding of milk coagulation, cultures, curd production and cooked curd cheeses.

Learn to create classic favourite cheese styles such as:
  • Ricotta
  • Haloumi
  • Greek-style yoghurt
  • Labne (spice crusted and herbed)
  • Cultured butter
Enjoy a walnut sourdough demonstration with Kombucha tea tasting.

End the day on a high note, with a delicious tasting of freshly made cheeses and bread made in class.

Introduction into Soft Cheese Making and Fermentation:

  • Cost: $300
  • Date: Saturday 22 June 2019
  • Time: 9:00am - 4:00pm
  • Location: Le Cordon Bleu Sydney - 250 Blaxland Road, Ryde, NSW, 2112

*Recipes are accurate at the time of publication but are subject to change based on product availability.

This course is now fully booked. Please click on the button below to be added to the waiting list.

Group Bookings:

  • Bookings of 3 people or more, a 10% discount is applicable
  • Purchase 3 or more courses (at the same time) 10% discount is applicable
  • Le Cordon Bleu Alumni or students are entitled to a 10% discount

To book, please contact Ali Grey (agrey@cordonbleu.edu) or phone (08) 8348 3049.

Introduction to Soft Cheese Making and Fermentation Le Cordon Bleu Australia

Booking Conditions:

  • Full payment is required to secure a booking
  • Classes are subject to minimum numbers
  • Le Cordon Bleu Gourmet Short Courses reserves the right to alter or cancel a class. A refund will be provided upon class cancellation
  • Dietary requirements cannot be accommodated in all classes.
  • A credit card will be required at the time of booking.

Le Cordon Bleu Gourmet Short Courses are non-accredited / non-award courses. Participants receive a Certificate of Participation from Le Cordon Bleu CordonTec.