Now you have all the secrets!
Burrata, Bocconcini and Stracciatella
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As a small, locally-owned business in Sydney, we rely on your feedback to help spread the word about our passion for cheese-making. Your support means the world to us and helps us keep doing what we love – creating delicious cheese and sharing our knowledge with the community.
Thank you for supporting small businesses like ours!
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Storage and Expiry
Take your cheese home today without any water in your container (things can get messy transporting a container full of water and cheese).
When you get home fill up your container with tap water to keep your cheeses moist, or leave them dry if you’re planning to melt them.
Bocconcini and Mozzarella can be frozen for up to 3 months, just ensure you melt or cook them after they are defrosted.
When you get home fill up your container with tap water to keep your cheeses moist, or leave them dry if you’re planning to melt them.
Bocconcini and Mozzarella can be frozen for up to 3 months, just ensure you melt or cook them after they are defrosted.
10% off your next class!
Use the code EASYCHEESY10
We currently run 5 different classes scheduled from Thursday - Sunday every week.
Class calendar here
We currently run 5 different classes scheduled from Thursday - Sunday every week.
Class calendar here
Milk!
It’s important to use the best non-homogenised milk you can find.
We recommend Norco Non-Homogenised or Made by Cow - Cold Pressed Jersey Milk (They also have a Lactose free version that works as well!), or find a list here of milks that work.
We recommend Norco Non-Homogenised or Made by Cow - Cold Pressed Jersey Milk (They also have a Lactose free version that works as well!), or find a list here of milks that work.
10% off our Cheese Making Kits
Use your new skills in Cheese Making to continue your adventures at home!
Exclusive discount only available in studio after your class
Exclusive discount only available in studio after your class