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Macarthur Community College

» Courses  » Cheesemaking

Classes are organised into 4 terms each year, with speciality workshops running throughout the year.

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Cheesemaking

Do you love cheese? Have you ever wondered how you make it? Have you ever considered making it at home, using equipment you already own? This course might be for you if you answered yes to some or all of these questions! This course will take you on a deep dive into the cheese-making process, where you will learn about the physical and chemical changes that take place in the milk to turn it into cheese. You will learn about the equipment and ingredients needed to make it and the steps to create your very own delicious Paneer, Halloumi and Mozzarella cheeses! Once you know and understand the fundamentals, you never know where it will take you! During the first session, your tutor will have some of their homemade cheeses matured and ready to open for you to try so you can see first-hand what you can achieve at home. Bring requirements listed on Confirmation/website. Please note that the cost of materials for this course is payable to the tutor during the course, in addition to the course fee paid to the College. For more details, please refer to the “Materials“ section on the course webpage. No concession.

Course ID:

CT1410-10

Price:

$157.00 (GST included)

Status:

Places are available.

Location:

Campbelltown HS

Tutor:

Brendan Heffernan

Sessions:

4 sessions of 2 hours

Time:

7:00pm-9:00pm

Starts:

Monday, 09 February 2026

Finishes:

Monday, 02 March 2026

Full details    Enrol & pay    Add to Wishlist

Agenda

Session 1 - Cheesemaking theory & cheese tasting
Session 2 - Making Paneer
Session 3 - Making Halloumi
Session 4 - Making Mozzarella

Materials

Bring the following requirements:

Week 1 - Cheesemaking theory and cheese tasting.
* Bring $5.00 if you want to try some of your tutor‘s home made cheeses with biscuits.

Week 2 - Making Paneer.
* A large pot (3 or more litres)
* A loose weave muslin cloth (or buy a piece for $3.00 on the day)
* A colander
* A slotted spoon
* 2 litres of good quality, fresh whole full-fat homogenised milk
* A container with lid to take home your cheese

Week 3 - Making Halloumi.
* A large pot with a lid (4.5 or more litres)
* A loose weave muslin cloth (or buy a piece for $3.00 at the session)
* Colander
* A slotted spoon
* A long sharp knife (10 to 15 cm)
* A whisk
* A digital thermometer (or buy one for $19.00 at the session)
* 4 litres of good quality, fresh whole full-fat unhomogenised milk
* $2.00 for consumable ingredients (Rennet, CaCl2 & salt)
* A container with lid to take home your cheese

Week 4 - Making Mozzarella.
* A large pot with a lid (4.5 or more litres)
* A slotted spoon
* A colander
* A long sharp knife (10 to 15 cm)
* A loose weave muslin cloth (or buy a piece for $3.00 at the session)
* A digital thermometer (or buy one for $19.00 at the session)
* 4 litres of litres of good quality, fresh whole full-fat homogenised milk
* $2.00 for consumable ingredients (Rennet, CaCl2 & salt)
* A container with watertight lid to take home your cheese

Comments from previous students of this class

Helpful, educational and practical information was much appreciated. I have been to another Cheesemaking course elsewhere and this was way more helpful and enjoyable. BC

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