MOUNT HAWTHORN WORKSHOP FIELD GUIDE
A Hands‑On Taste of Italy in Mount Hawthorn: Sisters Katia & Sabrina Teach Mozzarella, Burrata and More
A three‑hour, hands‑on workshop in Mount Hawthorn where two Italian sisters lead participants through making cagliata, mozzarella, stracciatella, burrata and other fresh cheeses, finishing with a generous tasting board and take‑home portions.
A Hands‑On Taste of Italy in Mount Hawthorn: Sisters Katia & Sabrina Teach Mozzarella, Burrata and More.
In a compact kitchen in Mount Hawthorn two Italian sisters translate a family craft into an intimate, hands‑on workshop that reads like a short trip to Italy. Over the course of the session they demonstrate traditional techniques — starting with cagliata, the ‘mother’ of fresh cheeses — and guide participants in making mozzarella, stracciatella, burrata, primo sale and a sfoglia rolled with tomato and basil. The class is designed for anyone who loves cheese: no prior experience is required, and you leave having tasted your work and taken some of it home.
Highlights
Outing Highlights
Two Italian sisters with a deep family history in cheese making
Katia and Sabrina Cappadocio bring a generational knowledge of Italian home‑style cheesemaking to the class — their instruction draws on a significant family history in the craft and aims to show how accessible these staples can be at home.
Make cagliata and transform it into mozzarella, burrata and more
The workshop is hands‑on: you’ll be guided through making cagliata — the basis for fresh Italian cheeses — then through the processes that yield mozzarella, stracciatella, burrata, Roman primo sale and a sfoglia flavored with tomato and basil.
A generous tasting board and take‑home portions
Throughout the class a substantial cheese board is served — caprese, bruschetta with stracciatella, burrata with pesto, flavored primo sale, sfoglia di mozzarella and fresh produce, plus crackers and fruit — and participants leave with some of the cheese they’ve made.
What the day feels like
What the workshop feels like
The session moves at an instructional, kitchen‑table pace: short demonstrations by the sisters, then hands‑on practice as you form curd into familiar shapes and textures. It’s tactile and immediate — you work with cagliata and watch it become mozzarella, taste stracciatella and burrata as they’re prepared, and finish at a communal board where the class samples its results. No prior training is necessary: the focus is on technique, flavor and taking home a practical recipe and product.
Suitability
Who it's for
Who this workshop suits — and who to leave at home.
Practical planner
Details to review before reserving
The organisers note that no prior experience is required — the essential thing to bring is a love of cheese. The workshop is BYO.
Participants can take home some of the cheeses they make during the class.
Review cancellation policies before reserving.
Frequently asked questions
Planning Your Outing
Do I need prior cheese‑making experience?
No — the workshop is hands‑on and designed for beginners; no experience is required.
What is the minimum age for participants?
Suitable for ages 14 and over.
How long is the class and when does it run?
The session runs from 10:00am to 1:00pm (a three‑hour workshop).
What will be served during the workshop?
A generous cheese board is served during class, including caprese with the mozzarella made in class, bruschetta with stracciatella, burrata with pesto, flavored primo sale, sfoglia di mozzarella and fresh produce, fruit and crackers.
Can I take home the cheese I make?
Yes — participants are able to take home some of what they create in the class.
Can I bring my own drinks or extras?
Yes — the workshop notes that it is BYO.