The Awassi Cheesemaking Experience starts in the milking parlour at 8am when you help with milking the relaxed Awassi sheep, one of the best sheep milking breeds in the world. As the morning progresses, you’ll make Labne, a soft cheese and in the afternoon, Feta. In between, there’s a farm lunch to enjoy. The day ends with cheese and fresh local produce tastings in the avocado orchard with a glass of wine. The class is available seven days a week and runs for a minimum of two people and a maximum of six. From Brisbane, take the Helidon Exit off the Warrego Highway to Gratham, Lockyer Valley. It’s a one-and-a-half-hour drive from the CBD.
Awassi Sheep Milk is lactose-free, and 98 per cent of dairy intolerant people can enjoy sheep’s milk cheese as it naturally has A2, beta-casein protein.
You’ll be proud to share your own cheese with a styled shot. Just remember to take a photo before you eat!
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