Cheese is one of those foods that seems like it should be hard to make – but surprisingly, it’s not! Once you’ve done it once, it’s hard to go back to store-bought, especially with soft cheeses like ricotta, chèvre or halloumi that are quick, fresh and packed with flavour.
Learning to make your own cheese at home is not only a money-saver, it’s also really satisfying. You’ll start noticing the subtle flavours of the milk you use, and tweaking each batch to your liking. It’s one of those kitchen skills that’s easy to get hooked on in the best way.
If you’re curious about making cheese at home, our favourite fermenting and foraging chef Tim Greaves is running a Cheesemaking at Home workshop on Saturday June 22. You’ll learn how to make mascarpone, ricotta and chèvre from scratch, get plenty of tastings, and go home with all the knowledge (and recipes) to keep experimenting in your own kitchen.
Once you’ve tried your hand at the soft cheeses, halloumi is a great one to try next. This firm, briny cheese is perfect for grilling—no melting mess, just golden edges and a chewy centre. It’s delicious in salads, wraps, or straight from the pan.
Halloumi is a great place to start your cheesemaking journey. This firm, briny cheese is perfect for grilling – no melting mess, just golden edges and a chewy centre. It’s delicious in salads, wraps, or straight from the pan.
Try This: Easy Halloumi & Greens Salad
This is the kind of dish that makes a light lunch feel luxurious, and it’s a great way to showcase your homemade halloumi.
Ingredients:
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200g halloumi, sliced into thick pieces
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A bunch of kale or silverbeet, chopped
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1 garlic clove, minced
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Olive oil
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Juice of half a lemon
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Salt and pepper
Optional: a few toasted nuts or seeds, or a soft-boiled egg on top
Method:
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Heat a splash of olive oil in a pan and sauté the greens and garlic until just wilted. Add a squeeze of lemon juice and set aside.
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In the same pan, grill the halloumi on both sides until golden.
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Toss the greens and halloumi together, season with salt and pepper and serve warm.
Get your fresh salad ingredients from our Farmers Market – crisp greens, juicy tomatoes and fragrant herbs, all local and seasonal. The perfect pairing for your homemade cheese.
Once you’ve got the basics down, there’s a whole world of curds and cultures to explore.
Want to get started with an expert? Book your spot in our cheesemaking workshop now – places are limited and these classes always sell out fast!