Make Persian Fetta like a Pro

Home cheese making class

Next Available: Sun, 15 Nov 10:00AM (AWST)
2 hours
Book Now (https://thecheesemaker.weteachme.com/l/zhETNhYr)


Join Tanya Barretto from The Cheese Maker as she introduces you to the art of home cheese making, teaching you how to make an incredibly delicious and versatile cheese – Persian Fetta. 

Smooth and creamy, marinated delights adorn the best cheese boards, it spreads lavishly on bread, and adds an exotic and special touch to dishes. After this 1.5 hour demonstration course, you will be able to make your own deliciously smooth Persian Fetta at home.

You’ll learn cow, goat and mixed milk variations, and taste your way through a range of styles, complemented by a glass of Swan Valley Sparkling.

Take home easy to follow instructions and purchase cultures and equipment to start making delicious Persian Fetta right away.

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What you will learn
  • How to make persian fetta using cow, goat and mixed milks
What you will get
  • Take home easy to follow instructions
  • Tastings of cow, goat, mixed milk and marinated styles of Persian Fetta
  • A glass of Swan Valley Sparkling wine

What to bring
  • Cheese making cultures and equipment will be available for purchase and take home on the day (cash and credit card) - so consider bringing your purse/wallet
What to wear


Appropriate for

Cheese enthusiasts

Refund & Cancellation Policy

Anyone partaking in classes or events at The Cheese Maker or organised by The Cheese Maker must agree to these terms and conditions.


All payments are final. 

A $50 fee applies to course date transfers and date transfers are not permitted within 14 days of the course date. You can, however, transfer a course to another party at any time at no cost. 

All courses are subject to minimum numbers. In the event that minimum course numbers are not reached you will be notified 7 days prior to course commencement. If your course is postponed due to insufficient numbers you will be offered alternative dates. If an appropriate date within 3 months cannot be found, you will be offered a refund. 


I agree to give The Cheese Maker publishing rights for photographs or videos taken at The Cheese Maker classes and events (For use of The Cheese Maker marketing materials).


Course participants will automatically be added to The Cheese Maker's graduate email newsletter. Containing news, information and tips for your cheesemaking, this is typically 2-3 times per year and you can unsubscribe at any time.  

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4 Reviews
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31 August 2020 • Make Persian Fetta like a Pro

Great course - I wasn't sure I wanted to do a class that was just a demo without that much hands on, but it was informative, entertaining, and I can see why there isn't that much hands on - a super simple recipe with a LOT of waiting in between - definitely the best method of delivery for this recipe! Plus then it leaves lots more time for tasting!


31 August 2020 • Make Persian Fetta like a Pro

Thoroughly enjoyed the informative cheese making class - I especially loved the taste test, and the opportunity for my to compare various flavours ie. cows milk vs goats milk - it made me more likely to use an ingredient I previously would not have! In addition to this, the course was also a one stop-shop where I could purchase all ingredients for the recipes I had learnt- the best time to do it because I was super keen to head straight home and make my own. I absolutely recommend the classes! I have booked two more!!


31 August 2020 • Make Persian Fetta like a Pro

Yet another great afternoon spent at The Cheesemaker, this time learning how to create Persian Feta! Tanya, again, entertained us and provided a wealth of information on the simple-to-follow steps of making Persian at home. We were delighted with samples of this tasty cheese made with cow and goats milk that were paired with Metta’s delicious seed crackers washed down with a glass of Swan Valley made sparkling. A fantastic day of learning and enjoying locally produced food! I’m looking forward to creating farmhouse cheese in the next course. Thank you!

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