Cheesemaking Class – Booking Info

May 16, 2015


Mozzarella is an odd shaped cheese – if you buy it in a supermarket it comes in a shope similar to above tightly packed in vacuum plastic, which means it can be kept in the refrigerator for up to six months.

It is easy to make – and it is the cheese that will be the focus of the first Cheesemaking Workshop at the Caboolture Historical Village on May 27th, 2015.   Booking is essential.  You will learn how to make mozzarella, ricotta, and yogurt and get to taste some of the cheeses that willbe made that day.  It will be made using fresh cows milk.

From “”

“Mozzarella cheese is a sliceable curd cheese originating in Italy. Traditional Mozzarella cheese is made from milk of water buffalos herded in very few countries such as Italy and Bulgaria. As a result, most of the Mozzarella cheeses available now are made from cow’s milk.

An Italian Traditional Specialty Guaranteed (TSG) food product, Mozzarella cheese is not aged like most cheeses. It is eaten fresh and within few hours after it is made.”

Fresh Mozzarella cheese is one of those easy-to-make-at-home cheeses.

It is used in a vast array of recipes – here’s one that is easy to make.   Click here. 

Depending on the interest in Cheesemaking Workshops, there may be others held at the Caboolture Historical Village, and you can register your interest at [email protected]

To book for the workshop on May 27th, you will need to book online  at

The workshop will be held in Stanmore Hall – just park in front of the Village and go through the Visitors Centre where you will be directed to the Hall.  If you come early you might like to purchase coffee at the Redhall Cafe.

Also don’t forget that on Tuesdays and Wednesday Thai Food is available in Redhall Cafe.

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