Set on a beautiful acreage property just west of Emerald Beach, the Artisan Cheese and Cooking School offers the most creative cooking classes on the Coffs Coast. Run by nationally recognised cheesemaker, food author and educator Lyndall Dykes, immerse yourself in the fascinating world of artisan cheese.
Prepare to roll up your sleeves and get hands-on in a purpose-built kitchen designed for all to share Lyndall’s most iconic recipes. Whether you’re making brie or burrata, a cheesemaking workshop offers a way to disconnect from the stress of modern life, get creative and have fun with other food lovers.
Lyndall Dykes and a lifetime of loving food – “Food has always been my thing.”
Since deciding to become a vegetarian at 13, Lyndall Dyke’s passion for sourcing produce and cooking fabulous food has stayed with her for life. “I started learning macrobiotics around age 15. My mum used to drive me halfway across Sydney so I could take classes in macrobiotic cooking. I learned how to make tofu and how to balance foods.”
But it wasn’t until she moved into a share-house with friends in her late teens that her food journey began.
“The guy who owned the property was an Italian man who had migrated to Australia and managed to buy an acre and a half of land just 100 meters from Manly Lakes Park. He was completely self-sufficient. He had a goat, so he made cheese. He had grapes and made his own wine.”
“Being around the big Italian community had a huge impact on me. I came from a typical ’70s Aussie household—meat and three veg. But suddenly, I was exposed to all these incredible influences—real food, real delis, and real cheese like Parmigiano-Reggiano. That’s what got me hooked.“
Eventually, Lyndall and her parents moved to Coffs Harbour, where she opened a bulk health food shop called ‘The Nut House‘ in her early 20s. It wasn’t long before her love of food began to impact the Coffs Coast. Lyndall soon began popping up at local fairs and communes and even teaching vegetarian cooking at a local high school. In 2009, she started teaching cheesemaking classes from home before building a dedicated kitchen.
Lyndall’s cheesemaking business soon expanded across the east coast of Australia, with family members helping to establish similar operations in Sydney. Lyndall is also a published author, and her book, The Cheesemaking Workshop, was picked up by an international publisher after initial self-publication. It’s no surprise that Lyndall states, “Food has always been my thing.” Her passion for food is infectious, and to date, she has inspired over 6,000 students to experience the joy of making food from scratch.
Cheesemaking workshops at the Artisan Cheese and Cooking School Coffs Harbour
Whether you’ve signed up for the Burrata, Butter & Bubbles (my class for today), Haloumi, Persian Fetta & Ricotta, Double Cream Brie, or the Blue by U” cheese making class, you’re in for a treat at the Artisan Cheese and Cooking School.
When we arrived, Lyndall’s warm, approachable nature set the tone for a fun and informative class. We kicked things off with a quick tour of the well-equipped and spacious kitchen classroom. Multiple workstations were set up with all the utensils we would be using in class, along with a workbook complete with all the recipes we would be making today: burrata, and cultured butter with garlic and herbs.
After a short briefing, we jumped straight into our first task-preparing our curd for the burrata, the star of the show today.
Beautiful Burrata – artisan cheesemaking workshop Coffs Coast
Known for its harmonious blend of textures, burrata is a soft ball of mozzarella filled with gooey mozzarella strings, cream and stracciatella. Taking the world by storm, this cheese has been around since the 1920s and was the brainchild of southern Italian farmers who wanted to combat food wastage. Leftover stretched mozzarella curd was combined with cream skimmed from the top of the milk, acting as a preservative and stopping the curd from becoming too acidic. This ingenious hack created the cheese we are so obsessed with today!
Now, it was our turn to give it a crack—from scratch. The first step was to make our curd. This involved mixing milk with a small amount of citric acid until it reached the optimal temperature before adding rennet. The process took about 10 minutes. Once the curd was set, we cut it into strips or cubes, and Lyndall showed the class how to separate it from the whey.
Then, onto the filling. With gloves on, we drained our curd and placed about ⅓ back into heated whey, kneading it intermittently. Soon the curd had become very malleable, and we began stretching and folding it, which delighted everyone and made me feel like a kid again. Making it into a ball, placing it into a cooling brine, before eventually shredding and mixing it with mascarpone, an alternative to stracciatella – who knew cooking could be so fun!
For the shell, we heated the remaining curd in our hot whey and, when it was ready, began stretching it until it was at a point where we could place it over a small bowl and insert our prepared filling. With some gentle instruction, we gathered the curd to engulf the filling, twisting and sealing before setting our burrata in the cool brine.
Cultured butter making – artisan cooking workshop Coffs Harbour
Using fresh cream and a dash of probiotic yogurt, our electric whisker got to work, magically transforming these two simple ingredients into cultured garlic butter! We used a sieve over a bowl lined with a cheesecloth to rinse. With our butter nicely formed, Lyndall demonstrated how to add flavour by mixing chives and crushed garlic to taste. I had no idea it was so simple; anyone could give it a go-even from home.
Lyndall Dykes shares her passion for Cheese
During the class, Lyndall spoke about her passion and intrigue surrounding the rich history of cheesemaking and how each type has unique stories tied to its production process.
“I’ve always been fascinated by cheese. For me, discovering a new cheese is like meeting a new friend. There’s always a story. Take Beaufort cheese, for example—it has a curved rind because they used to strap it to the side of a donkey or mule during transport. Every cheese brings something unique to the table.”
This remarkable human has now made it her mission to empower students to feel confident in creating beautiful cheese from scratch.
This Coffs Coast cheesemaking experience includes lunch with a view!
Towards the end of the cooking class, Lyndall surprised our group with lunch she’d secretly been working on – baked cauliflower, homemade cheese bread, a serving of burrata with a delicious pear, walnut and rocket salad. Set up on a lovely undercover deck overlooking Lyndall’s Coffs Coast property and veggie patch, we tucked into the fabulous food, indulging in a glass of bubbles and many laughs. Participants were quick to share their love when asked about their favourite moments from the workshop.
“The best thing was that it was hands-on. Being able to feel the stretchy cheese was a tactile experience,” shares participant Ron.
“Lyndall always makes a really fun day—that’s why I’ve been back a few other times,” says another participant, Tracy. She adds, “She does it so everyone can understand.”
“It’s very hands-on, which I liked because it gives you confidence. I’m delighted I can now go home and make it,” said Bev.
Eco-certified Coffs Coast is NSW’s hidden gem for authentic food experiences and artisan producers
The multi-award-winning Artisan Cheese and Cooking School is one of the many authentic food experiences on the eco-certified Coffs Coast, a hidden gem for artisan producers.
Whether it’s hand-pulled mozzarella made fresh in Lyndall’s cheesemaking class or sampling small-batch gin creations infused with native flavours, the food culture here is personal, hands-on, and deeply rooted in place. “Healthy soil leads to healthy cows, which produce quality milk essential for good cheese,” states Lyndall. She is part of a growing community of producers drawn to the Coffs Coast for its ideal climate, sustainable farming practices, and abundant local ingredients.
Pay yourself a visit to NSW’s emerging food destination, where producers aren’t just making food; they’re crafting connected experiences. From farmers’ markets to farm-gate tastings and interactive workshops, visitors to the Coffs Coast are invited to slow down, meet our makers, and immerse their senses in this innovative region.
Coffs Coast cooking classes: gift a food-making experience
If you or someone you love wants to explore a passion for slow living and artisan practices of making food from scratch, the Artisan Cheese and Cooking School is the perfect gift experience for food lovers on the Coffs Coast.
Catering to curious beginners and passionate home cooks, Lyndall’s Coffs Coast cooking classes offer individuals, couples or small groups the opportunity to get hands‐on, screen‐free, and develop new skills that build self-confidence.
Classes operate weekly on Fridays and Saturdays, and gift vouchers are also available to purchase. All ingredients are supplied, and you can take your creations home. To find out more or to book/gift a cooking experience, visit the Artisan Cheese and Cooking School’s website, Facebook or Instagram.
