spinach and ricotta scroll.jpg
spinach and ricotta scroll.jpg

Fresh Cheese & Butter 29/03/26

$185.00

This class is going to be something truly special.

Long before it was a place to gather, cook and create, the old Cobb & Co building in Penola was a working space for making fresh cheese and butter. These walls were built for it. And I’ve been quietly waiting for the moment when we could bring that history back to life — milk, warmth, time, and a little bit of magic.

That moment is here, and I’d love you to join me.

In this intimate, hands-on class, we’ll learn how to make a collection of beautiful fresh cheeses you can easily recreate at home. But this isn’t just a class — it’s an experience. Together, we’ll cook, taste, laugh, and turn what we make into a generous feast to share.

We’ll start with ricotta made from scratch, which becomes a spinach and ricotta filo pastry — all crisp layers and creamy filling. We’ll make butter (yes, butter!) and transform it into flavour-packed compound butters like Cowboy Butter and Vegemite Butter — absolute crowd-pleasers. Labneh will be infused with herbs and olive oil, looking as stunning as it tastes. And finally, a rich, silky cream cheese becomes our dessert: a beautiful homemade cheesecake. We should probably fill in the gap and make a loaf of bread from scratch. Something to smear the delicious butter on.

As the table fills, we sit down together and enjoy it all — food made by hand, in a place where it was always meant to be.

A delicious evening, steeped in history, connection and joy 🧀✨

Sunday 29th March 10am - 2pm SA time. $185 per person and includes a complimentary glass of wine from my family’s vineyard.

This class is going to be something truly special.

Long before it was a place to gather, cook and create, the old Cobb & Co building in Penola was a working space for making fresh cheese and butter. These walls were built for it. And I’ve been quietly waiting for the moment when we could bring that history back to life — milk, warmth, time, and a little bit of magic.

That moment is here, and I’d love you to join me.

In this intimate, hands-on class, we’ll learn how to make a collection of beautiful fresh cheeses you can easily recreate at home. But this isn’t just a class — it’s an experience. Together, we’ll cook, taste, laugh, and turn what we make into a generous feast to share.

We’ll start with ricotta made from scratch, which becomes a spinach and ricotta filo pastry — all crisp layers and creamy filling. We’ll make butter (yes, butter!) and transform it into flavour-packed compound butters like Cowboy Butter and Vegemite Butter — absolute crowd-pleasers. Labneh will be infused with herbs and olive oil, looking as stunning as it tastes. And finally, a rich, silky cream cheese becomes our dessert: a beautiful homemade cheesecake. We should probably fill in the gap and make a loaf of bread from scratch. Something to smear the delicious butter on.

As the table fills, we sit down together and enjoy it all — food made by hand, in a place where it was always meant to be.

A delicious evening, steeped in history, connection and joy 🧀✨

Sunday 29th March 10am - 2pm SA time. $185 per person and includes a complimentary glass of wine from my family’s vineyard.

In this class we learn how to make some fantastic Fresh Cheeses.

We start by making Ricotta from scratch which we’ll then use in a Spinach and Ricotta Filo Pastry. The contrast of crispy pastry and creamy filling is utterly delicious, I can’t wait to share it with you.

Have you thought about making your own Butter?  We make butter in this class which we turn into a couple of different compound butters to expand our repertoire, like Cowboy Butter & Vegemite Butter. It’s a total taste sensation.

Labneh is another specialty cheese which looks sensational in a jar infused with herbs and olive oil.

The last cheese we’ll make is a rich, creamy Cream Cheese which we then turn into a Cheesecake for our dessert.

The class culminates in all our delicious dishes filling the table where we sit down and enjoy our meal together.

About The Post and Rail Headquarters @ Cobb& Co Penola.

The Post and Rail is a Cooking, Gardening & Art School and Retail Nursery is now located at 58 Riddoch Street Penola  Penola is 30mins drive from Mount Gambier and the Cobb & Co building is a heritage listed building in the centre of Penola, across the road from St Mary McKillop school and one door down from Pipers of Penola. Please arrive 10 minutes early to allow for introductions and getting started on the coffees.

Every guest in our kitchen receives a warm welcome, morning tea or proper coffee upon arrival, and their own apron to wear for the duration of the class.  All equipment and ingredients are provided, and a copy of the recipes used during the class are emailed to guests so that they can be recreated at home.

Inclusions

  • Tea or proper coffee upon arrival

  • All ingredients and equipment

  • The food we create

  • Aprons to wear

  • Lots of hands-on fun!

We pride ourselves on our professionalism, warmth, spirit of fun and love of cooking, especially the eating of delicious food with friends, old and new, after each class.