Virtual Halloumi Cheesemaking Class on Sunday, June 27th

Virtual Halloumi Cheesemaking Class on Sunday, June 27th


Regular price $55.00 Sale

Join us on Sunday, June 27th for a Halloumi cheesemaking class!

  • Cheesemaking Kit orders must be placed by Monday, June 21st for Items to arrive on time for class!
  • Shipping for the Kit Included in $55 price

Join us on Sunday June 27th (1PM to 2PM EST) to learn how to make everyone's favorite grilling cheese in under an hour! We'll be making fresh halloumi from scratch with Farmsteady's Italian Cheesemaking Kit! Hosted by Cheese Grotto Founder Jessica Sennett. 

Get ready for 4th of July weekend by learning how to make a quick-set Halloumi from scratch! Halloumi or haloumi is a semi-hard, unripened cheese traditionally made from a mixture of goat's and sheep's milk in Cyprus, Greece. It can sometimes be made with cow's milk, as we'll be doing in our class. It has a high melting point and so can easily be fried or grilled. This property makes it a popular meat substitute and is wonderful served alongside grilled vegetables and meats for your next backyard BBQ.

The cheesemaking kit includes equipment and ingredients to Halloumi and/or other Italian cheeses like mozzarella, burrata, ricotta, mascarpone. All you'll need to source is 1 gallon of pasteurized whole cow's milk from the store. (Note: Ultra-pasteurized cow milk will not work, please avoid that and check the label!)

All the ingredients in the kit are good for at least 18 months.  Makes 8 batches of cheese.

Product Details

  • Sunday, June 27th from 1 to 2:00pm EST:  We'll make Haloumi from scracth!
  • Cheesemaking kit includes: Cheese Basket, Cheese Thermometer, Cheese Cloth, Vegetable Rennet, Citric Acid, Cheese Salt, and Instructions
  • Private Zoom Link Invitation
  • Summer Cooking Recipes for Haloumi will be emailed with purchase.

More about the instructor

Jessica Sennett has specialized in cheese making and cheese retail for the last 13 years. Before launching Cheese Grotto in 2016, she worked at many acclaimed cheese shops including Cowgirl Creamery, Formaggio Kitchen and Bedford Cheese Shop in addition to apprenticing in France and Washington. She makes her own cheese and is well-versed in tasting, educating, and cooking with cheese.

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