Cheesemaking 101

Discover the joy of turning milk into magic! Cheesemaking 101 is the perfect hands-on introduction to the art of fresh cheese. In this fun and approachable workshop, Paula will guide you through the steps to make four easy, rapidly acidified cheeses — paneer, ricotta, mozzarella, burrata, and bocconcini — plus the rich and creamy mascarpone.

You’ll learn techniques that are simple enough to try again at home, along with tips for perfect texture, flavour, and presentation. By the end of the class, you’ll have the confidence (and curiosity) to keep exploring your inner cheesemaker.

Perfect for: Beginners, food lovers, and anyone who believes the best cheese is the one you make yourself.

Everyday Dairy

Bring everyday dairy back to basics — and back to your own kitchen! In this deliciously practical workshop, you’ll learn how to make the staples that every fridge should have, all from scratch and full of flavour.

Paula will show you how to craft your own sour cream, cream cheese, butter, Boursin, feta, and cottage cheese, using simple ingredients and approachable techniques. You’ll be amazed at how fresh, rich, and clean these homemade versions taste — and how much money you’ll save along the way.

Perfect for: Home cooks, food lovers, and anyone who wants to swap store-bought for homemade without sacrificing convenience or flavour.

Hard Pressed cheese & Paneer

Ready to take your cheesemaking skills to the next level? In this hands-on workshop, you’ll explore the art and science behind hard-pressed cheeses — the classics that define the cheese world.

Paula will guide you through the steps to craft your own wheel of cheese, choosing from favourites such as Colby, Gruyère, Jarlsberg, Asiago, Havarti, or Gouda. Along the way, you’ll learn how different cultures, curds, and pressing techniques create each cheese’s unique flavour and texture.

You’ll also make a batch of fresh paneer, the versatile Indian cheese that’s quick, simple, and endlessly useful in home cooking. The class includes complete instructions and cultures to continue cheesemaking at home, so you can keep perfecting your craft.

Perfect for: Graduates of Cheesemaking 101, curious beginners ready for a challenge, and anyone who dreams of aging their own homemade cheese.

Mozzarella and chèvre

Roll up your sleeves and get ready to stretch, shape, and taste your way through this fun and fast-paced cheesemaking class!

In this hands-on workshop, you’ll learn how to make fresh mozzarella, burrata, and bocconcini — all in about 30 minutes. Paula will guide you step-by-step through the process, from curd to silky-smooth cheese, while sharing tricks for achieving perfect stretch and texture every time.

You’ll also work with pre-made chèvre curd to create your own custom appetizer to take home — perfect for impressing guests or simply treating yourself. The class includes cultures and detailed instructions so you can easily recreate everything in your own kitchen.

Perfect for: Beginners and food lovers who want to make fresh, restaurant-quality cheese at home — no special equipment required.

Discover cheese making Intensive

Spend the day diving deep into the art and science of cheesemaking in this comprehensive, hands-on intensive designed for those ready to take their skills — and their curiosity — to the next level.

Under Paula’s expert guidance, you’ll explore a wide range of cheese styles and techniques, from soft and spreadable to pressed and aged. Together, you’ll make and taste an impressive lineup of cheeses including sour cream, cream cheese, Boursin, ricotta, mozzarella, fromage blanc, feta, farmer’s cheddar, and Brie.

You’ll gain a clear understanding of milk types, cultures, and curd development, while learning how to adapt recipes and troubleshoot at home. Each participant will take home their own handmade cheese, detailed instructions, and ingredients to continue cheesemaking with confidence.

Perfect for: Food enthusiasts, serious beginners, and aspiring artisan cheesemakers who want to immerse themselves in the full cheesemaking experience.

Brie & Fromage Blanc

Step into the elegant world of soft, creamy cheeses with this hands-on introduction to Brie and other bloomy rind varieties.

In this workshop, Paula will demystify the process behind these luxurious cheeses — exploring the science and artistry that create their signature velvety texture and delicate white rind. You’ll gain an understanding of cultures, aging conditions, and the key steps that turn milk into a show-stopping wheel of Brie.

Students will also work with pre-made fromage blanc curd, crafting a beautiful appetizer to take home and enjoy. The class includes cultures, recipes, and complete instructions so you can continue your cheesemaking journey with confidence.

Perfect for: Cheesemaking enthusiasts ready to explore advanced styles and anyone who’s ever wondered how that soft, creamy Brie magic happens.

Stilton, chèvre & Cambozola

Discover the bold and beautiful world of blue and bloomy cheeses in this flavourful, hands-on workshop.

Paula will introduce you to the magic of Penicillium roqueforti, the culture behind some of the world’s most celebrated blue cheeses. You’ll learn the techniques for creating your own Stilton, as well as Cambozola — a luscious hybrid that combines the creamy richness of Camembert with the distinctive blue veining of a mild Stilton.

Alongside these complex creations, you’ll also prepare a fresh chèvre appetizer to take home, and receive supplies and detailed instructions to continue cheesemaking in your own kitchen.

Perfect for: Cheese lovers ready to explore advanced cheesemaking styles and the fascinating science behind blue and bloomy rinds.

Soft Cheeses                       

One of Paula’s most popular workshops, this class celebrates the soft, creamy, and endlessly versatile cheeses that belong on every great cheese plate.

You’ll learn to make an irresistible selection of fresh favourites, including mozzarella, burrata, bocconcini, butter, Boursin, Neufchâtel, sour cream, and cream cheese. Paula’s hands-on approach makes it easy to master each technique, with plenty of tasting, tips, and laughter along the way.

The class includes cultures and complete instructions so you can recreate your own beautiful cheese board at home — perfect for entertaining or indulging in something truly homemade.

Perfect for: Cheese lovers, entertainers, and anyone who wants to fill their fridge with soft, spreadable, and crowd-pleasing creations.

Mozzarella, burrata, and bocconcini

Learn to make one of the world’s favourite cheeses — fresh, stretchy, melt-in-your-mouth mozzarella, burrata, and bocconcini!

In this hands-on class, Paula will walk you through each step of the cheesemaking process, from heating and curd formation to stretching, shaping, and brining your own ball of mozzarella. You’ll discover how simple ingredients transform into silky, milky perfection in less than 30 minutes.

Along the way, Paula shares tips on milk selection, temperature control, and how to achieve that signature stretch that makes homemade mozzarella so irresistible. You’ll go home with step-by-step instructions, cultures, and the confidence to make your own fresh mozzarella anytime.

Perfect for: Beginners, food lovers, and anyone who’s ever dreamed of pulling warm, fresh mozzarella straight from the pot to the plate.