Being a halloumi fiend is relatively common these days.
In fact, I was at brunch with a friend the other day who declared, “surely every cafe has to have halloumi on the menu.”
Alas, as we discovered that day, some cafes do not have halloumi on the menu. Of course, each to their own (even if that does involve a halloumi-scarce existence).
For those also on the never-enough-cheese bandwagon, there’s actually a cheesemaking workshop in the Barossa Valley where you can make your very own halloumi (and camembert, and feta).
This foodie experience is thanks to Cultured Cheese School and Atze’s Corner Wines. Held in Atze’s cellar door, the workshops are designed for beginners, as well as those more serious about the art of cheesemaking.
With a three hour duration, there’s plenty of time to learn (and drink Barossa coffee) during a workshop, before finishing with a cheese platter and a tasting of Atze’s Corner Wines.
Host, Erin Jones, has been making cheese for over seventeen years, working both from her home, and state of the art Australian cheese factories.
Attendees will leave the workshop with their cheese, recipe, and notes from the day, as well as support from Erin as to how to further care for the cheese. There is also the opportunity to purchase the cheesemaking kit at the end of the class.
Erin tells us the Halloumi Workshop is particularly enjoyable because the cheese made can be tasted directly after the class.
For more information on Cultured Cheese School, see here.