Cheese maker Karen Borg from Willowbrae Chevre Farm creates award-winning delights with passion and a commitment to producing the finest quality cheeses. Located in the Hawkesbury Valley, Willowbrae produces a range of artisan goats’ milk cheeses.
Haloumi is a hard cheese made predominantly in Cyprus (Greece) from sheep and goat’s milk. Using goat’s milk, choose to finish your Haloumi as plain or add mint to be more traditional. Expect a lively, warm, fun and informative class concluding with a bountiful and delicious lunch with cheese as the star.
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).
“The workshop was a fantastic and authentic opportunity to be tutored by artisan cheesemaker Karen Borg. Karen shared her knowledge of the art as well as resources and tools I could use after the course. Thank you for providing such as wonderful experience. All the students were enthusiastic and the space at the centre worked well for the day.”
For all cooking classes: Bring an apron. Wear closed shoes. Tie back your hair if it is long. Bring containers for leftovers.
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. “David is in charge of the dairy and 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. “We focus on freshness and quality – our goats are milked twice a day,” Karen adds. “We take the cheeses to a few markets and we love Northside. It’s in a lovely setting and has a good mix of produce and great ambience.” Karen also runs two popular cheese-making classes each term from North Sydney Community Centre. “This Sunday, March 17th I’ll be holding a haloumi making class,” she explains, “everyone will also learn how to make a fresh curd, a ricotta and a baked ricotta in the afternoon– it’s good fun and a lot of cheese gets eaten!”