Inside scoop: the secrets to buffalo mozzarella and gelato

Only 15 places available

Observe Babylonstoren’s head cheesemaker, Alta Eybers, and learn a thing or two about making cheese and gelato. The class kicks off with meeting the farm’s herd of water buffalo that produce the milk we use to make our traditional-style water buffalo mozzarella.

Back in the Cheese Room, Alta will demonstrate the craft behind making this creamy delicacy – from cutting the curds to stretching them into balls. When the mozzarella is ready for stretching, guests can feel and experience this unique cheese before it is placed in brine.

Guests are treated to a lunch of cheese, meats and gelato – fresh from Babylonstoren’s deli store – the perfect end to a cheesy day!

Steaming coffee from the Farm Shop is served upon arrival.
Lunch at the Tasting Room is included.