Feta Cheese Making Class | Culinary by Hobby Hill

Fresh feta doesn't taste like what comes in the grocery store container. It's softer, cleaner, and worth every bit of the process it takes to make it — which, it turns out, is more doable than most people think.

In this hands-on class, you'll:

• Walk through the full traditional feta making process from fresh milk to finished cheese
• Learn what's actually happening at each step so you can troubleshoot and repeat it at home
• Watch a batch come together in real time alongside the one you're making yourself
• Taste fresh feta straight from the brine and understand how aging and salt change the flavor
• Leave with two batches — the feta you made in class plus one made ahead, both ready to go into the brine

You'll go home with enough feta to crumble over a summer salad, layer onto a tomato, or just eat straight out of the container with no apology. And more importantly, you'll know exactly how to make it again whenever you want it.

Two dates available — Saturday, June 20 at 3pm and Saturday, July 21 at 10am. Six spots per session, so the class stays small and hands-on.

Grab your spot before they're gone. 🧀

⚠️ Allergen note: This class contains dairy.

All supplies are included to make your first cheese in store - 2 small cheese hoops or 1 Large, rennet, starter, calcium chloride and more.

Note: If you have a Goats Milk share and would like to use this milk for your Feta let us know and we are happy to help you with this process.

What to bring: Please bring a box to take home hooped cheese as it will continue to drain for 12 hours.  Best for a cooler in the event you plan on other stops before going home.

Wine is available for purchase by the bottle.  We suggest the Domaine Dupraz Vin de Savoie Blanc for this class.

This class is a 2.5 to 3 hours class and may run a little longer as we enjoy our fresh made meal with the class.