Kristen Allan makes up one third of Full Circle, the collective behind beloved pop-up restaurants The Eat In, Alfio’s, and most recently, the Wilmer pop up in Potts Point. Each of the trio has side projects – Allan is especially passionate about cheese and the meditative, artisan process of creating it.

She’s been hosting hands-on cheesemaking workshops out of the kitchen at Cornersmith’s Picklery in Marrickville for a few years, and has now launched a new set of classes in a larger studio space in Rosebery.

“The format will be the same, lots of information so people can go home and recreate everything easily in their home kitchen,” she says. “Though I’m definitely stepping it up a notch.” Hosted once a month, classes will be a little longer, running from 10am to 2pm, with a lunch provided in between including natural wine. Produce is sourced from Moonacres Farm in the Southern Highlands (the Full Circle team works with the farm regularly).

So far, the class schedule includes a mozzarella and burrata class, a feta and haloumi class, a homemade cheese and yoghurt-making class and a fresh curdy cheese, butter and crème fraiche class. A coupled day-long pasta and cheese workshop is also in the works.

“[The weekend classes] are about slowing people down and appreciating the beautiful art of cheesemaking. There’ll be more cheese to come,” she laughs. “I’m always working on new classes.”

Allan is now also on the hunt for a new, more permanent home to sell her cheeses, potted yoghurts and labneh; to host more regular classes, and possibly even set up a cheese and whisky bar.