Cheesemaking: Halloumi

From the goats’ teat to the kitchen, NSW farmer, Karen Borg shares her story and the intricacies of cheese-making with you.

Halloumi is a hard cheese made predominantly in Cyprus (Greece) from sheep and goat’s milk. Using goat’s milk, choose to finish your Halloumi as plain or add mint to be more traditional.

Karen's passion for produce promises a lively, warm, fun and informative class concluding with a bountiful and delicious lunch with cheese as the centrepiece. *Karen works with goat’s cheese. Workshop fee includes a hoop to keep for your cheese making at home, a light lunch of wood-fired breads, cheese and salad. Bring three containers.

*Karen works with goat’s cheese however cow’s milk is optional (please advise when booking).

Materials List

For all cooking classes: Bring an apron. Wear closed shoes. Tie back your hair if it is long. Bring containers for leftovers.


Karen Borg

Karen Borg and her husband David, run their goat herd at Willowbrae, their property in the Hawkesbury. They milk 100 goats twice daily for the delicate rich flavoured milk that produces their Willowbrae Chevre Cheese. When Karen Borg decided she wanted to make cheese 15 years ago, she purchased a book and two goats then set to work. “I’ve been making cheese ever since,” laughs Karen, who runs Willowbrae Chèvre Cheese with husband David and daughter Kate. “David is in charge of the dairy and Kate has been making cheese with us for the past four years. We produce everything from the foothills of the Hawkesbury Valley.” Willowbrae has been selling at Northside Produce Market since 1999, keeping customers happy with an award-winning artisan range that includes mature goat cheese, mature curd cheese, marinated fetta, mould-ripened cheese and a selection of flavoured curd cheeses. Karen also runs two popular cheese-making classes each term at North Sydney Community Centre.