Artisan Cheesemaking - A Taste of Halloumi & Ricotta
Level 2

Artisan Cheesemaking - A Taste of Halloumi & Ricotta

ACE217 Artisan Cheesemaking - A Taste of Halloumi & Ricotta

  • Course code


  • Locations and dates


    26 November 2020
    Thursday 6pm-9pm, Main Kitchen, T Block
  • Fees

    Tuition: $75.00
  • Credits


Learn to make halloumi and ricotta cheese with Karen Trafford from Wangapeka Cheese.

Learn to make these popular soft cheeses.
This short course is perfect for professionals and enthusiasts.

There are limited places so secure yours today.

This short course is held in the main kitchen in T block, off Nile Street.

Look out for our other cheesemaking short courses. Sign up to our e-newsletter to be kept informed.


Karen Trafford from Wangapeka
Karen Trafford

Karen Trafford (and Daryl) are the owner operators of Wangapeka Family Dairy(external link) based in Wakefield. The journey where Karen became a skilled cheesemaker began on the family dairy farm when Karen was asked to provide fresh raw milk for a cheese-making course. This lead to Karen and Daryl moving in a new direction and to pursue a new approach to farming and food. Both from dairy, sheep- and beef-farming backgrounds, they had been milking cows for Fonterra for over two decades and realised that there was merit in a more holistic, quality over quantity approach to farming.
Wangapeka Family Dairy is a holistic farm-to-market dairy business where the key to success is being hands on with everything from pasture to plate (the finished product). Using high-protein milk from a small herd of organically farmed cows, a large range of cheese (from blue to brie) and dairy products using traditional, European methods with a Kiwi twist is distributed locally.

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