Mozzarella, Burrata & Stracciatella Workshops
About this Event
Get ready to turn fresh milk into cheese with your own hands.
The Cheese Fella offers two practical, hands-on cheesemaking workshops, each focused on a different fresh Italian cheese and held inside the Gippsland Jersey factory in Pakenham, Victoria.
Using Gippsland Jersey milk, you’ll work through the cheesemaking process from fresh milk to finished cheese, learning traditional Southern Italian techniques and understanding what’s happening at every stage.
Choose Your Workshop
Mozzarella Workshop — 9:00 AM
Start your morning by learning how to transform fresh milk into curd, recognise when the curd is ready to stretch, and shape your own fior di latte using traditional pasta filata techniques.
Burrata & Stracciatella Workshop — 2:00 PM
In the afternoon, begin with fresh milk and follow the process through to the finished cheese. You’ll make the curd, prepare creamy stracciatella, and learn how to stretch, fill and close your own burrata by hand.
Want to do both?
You’re very welcome to join us for the full day and experience both workshops. Simply purchase one ticket for the 9:00 AM Mozzarella Workshop and one ticket for the 2:00 PM Burrata & Stracciatella Workshop.
Each session is a separate workshop and requires its own ticket.
What’s Included
Each workshop includes:
• Approximately four hours of hands-on cheesemaking
• Your own individual pot and workstation
• All ingredients and equipment
• Guidance throughout every stage of the process
• A workshop booklet
• A light lunch/snack
• Your handmade cheese to take home
No previous cheesemaking experience is required. Each session is limited to 15 participants, so everyone can take part in the complete process.
Meet Your Cheesemaker
Your workshop will be led by Vito, a third-generation cheesemaker from Southern Italy.
Drawing on generations of family tradition and years of professional experience, Vito will guide you through the process while helping you understand not only how to make cheese, but why the process works — from changes in the milk and curd to the importance of temperature, acidity and timing.
What to Bring
Simply bring a cooler bag to take your cheese home. We’ll provide everything else.
Come ready to get your hands in the curd — and leave with cheese you made yourself.
Where is it happening?
Event Location & Nearby Stays:
