Cut Hill Wall Distillery
Mozzarella + haloumi at the distillery, with a spirit tasting and long drink included.
Cheese making class
Mozzarella & cheese making
Stretch your own mozzarella from fresh curd, taste it warm from the bench, and leave with the technique to make it again at home.
Length
2 – 2.5 hours
Group size
8 to 24 guests
Price
From $125
Venues
Cut Hill, Jackson Square
Pick a date
Live calendars by venue. Pick your venue, pick your date, book online. Where a calendar is not yet open, leave your email and we will notify you when dates land.
Jackson Square
Inner Adelaide. Private and corporate groups, dates by enquiry.
What you cook, what you learn
Cheese making is the class that turns most adults back into delighted ten-year-olds. Curd, hot water, salt, and a knot of mozzarella you stretched yourself. The science is fascinating. The reward is immediate.
Cut Hill Distillery in Hindmarsh Valley is the main venue. Stretching curd next to a working spirit still is one of the more peculiar pleasures the Peninsula has to offer. Jackson Square in Adelaide runs the same class in a city kitchen.
The menu
What you cook changes through the year with the seasons. Below is what is currently on the bench. The booking page for each date confirms the exact dishes.
What’s included
Your ticket covers
All ingredients
Milk, rennet, salt, herbs, wine – everything you need at the bench is provided.
Recipe book to take home
A printed recipe book so you can recreate the class at home.
Take-home mozzarella
A knot of the mozzarella you stretched and a small native butter to take home in a reusable container.
Optional Cheese Kit
A Cheese Kit you can purchase at the event so you can keep making cheese at home.
Use of Apron and equipment
An apron and all bench equipment are provided for you to use during the class. Bring nothing but your enthusiasm.
Booking notes
Please note
PLEASE NOTE: Due to the popularity and limited capacity of our programs, a minimum of 14 days’ notice is required for any cancellations or rescheduling requests. This allows us adequate time to offer the spot to others on our waiting list. Cancellations made with at least 14 days’ notice will receive a full refund or credit.
Cancellations received within 14 days of the event are non-refundable unless exceptional circumstances apply, in which case a credit may be offered at our discretion.
What guests say
Real reviews on Google
§ Take it home
The cookbook
Cookbook
Say Cheese!
Cheesemaking and more at home
Fresh mozzarella, ricotta, soft cheese and the science of curd. The same recipes you cook at the bench, written for the home kitchen.
A$24.00 · Paperback · Available on Amazon
Questions about the cheese making class
How much cheese do I take home?
A knot of mozzarella and a small hand-made native butter in reusable containers. Enough for a generous antipasti at home for two to four people.
Do you actually use rennet?
Yes. We use vegetarian-friendly microbial rennet, which is what most fresh cheese makers use. We talk through animal vs vegetarian rennet during the class.
Can I do the class if I am lactose intolerant?
The class is centred on milk and curd, so a fully lactose-free version is not possible. Many lactose-sensitive guests tolerate fresh mozzarella well because the lactose has largely converted. Let us know your situation when you book.
Can I do this with kids?
As we are dealing with extremely hot water this class is not suitable for under 18.
Will I really be able to make mozzarella at home?
Yes. The technique is straightforward once you have done it once. The home kit fits in a small box and the milk is available at any decent supermarket. We send the kit list home with you.
Do we taste anything at Cut Hill Wall Distillery after the class?
Yes. The class includes a spirit tasting and a long drink at the Cut Hill cellar door.
Book the cheese making class
Pick a date, pick a venue, book in two clicks.
