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Natural Cheesemaking with Sinnos and Domu Antiga
In collaboration with Sour Milk School

15 - 19 November 2025

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Join us for a hands-on immersion into the artisanal production of natural cheeses, using raw sheep’s milk and homemade live cultures. A learning journey through tradition, microbiology, and authentic flavors from around the world.

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Sinnos Caseificio and Domu Antiga, Sardinia (just a short walk from each other)

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5 consecutive days
Daily schedule:

  • 9:30 – 12:30 Practical cheesemaking lessons

  • 12:30 – 14:00 Lunch at Domu Antiga

  • 14:00 – 17:00 Discussions, theory, and tastings

 

What You’ll Learn

Over the course of the workshop, you’ll make 6 different cheeses inspired by traditions from around the world — all based on natural fermentation and rennet coagulation techniques.

 

The Cheeses:

  • Softie Freshie – A high-moisture fresh cheese, the base for all variations

  • Feta – Brined fresh cheese, easy to preserve

  • Tomme – Cooked-curd cheese in the style of Sardinian pecorino

  • Halloumi – Can be grilled or fried without melting

  • Ricotta – Made from leftover whey, fresh or aged

  • Queso Fresco – Crumbly, salty Mexican-style fresh cheese

 

Daily Program

Day 1: Softie Freshie + Clabber Starter

  • Make your first fresh cheese

  • Start a natural clabber culture from raw milk

  • Introduction to natural fermentation and the principles of living cheese

Day 2: Feta + Milk & Microbes

  • Make feta

  • Feed and check on your starter cultures

  • Learn about microbes, acidity, and food safety

Day 3: Tomme + Rennet

  • Make a cooked-curd cheese

  • Salt the feta from Day 2

  • Explore types of rennet: animal, plant-based, and wild alternatives

Day 4: Halloumi & Ricotta + Salt

  • Make both halloumi and ricotta

  • Learn heat and acid coagulation techniques

  • Understand the role of salt and moisture in aging

  • Evening tasting of local cheeses and fermented foods

Day 5: Queso Fresco + Final Review

  • Make a quick, ready-to-eat cheese in 90 minutes

  • Wrap-up discussion, Q&A, and resources for continuing your cheesemaking journey

 

What Makes This Workshop Special

  • Raw sheep’s milk from local farms

  • Natural, homemade clabber cultures

  • Traditional techniques and local tools

  • A sensory-based approach — learn to smell, taste, and feel the fermentation

  • Small group size for a rich, personal experience

 

 Lunch Included

Daily lunch at Domu Antiga, featuring local, seasonal ingredients and Sardinian hospitality.

 

 Who It’s For

  • Lovers of natural food and fermentation

  • Cheesemakers, chefs, farmers, and curious learners

  • Anyone seeking to reconnect with land, microbes, and tradition

 

Register Now

Limited spots available!
For info, pricing, and registration:

[info@sinnosformaggi.com]
[+39 3479210309]
 

Trevor Warmedahl is a cheesemaker and fermentation educator who writes about the relationships between milk microbes, livestock, landscapes, and human cultures.  His project Milk Trekker involves documenting traditional dairying and cheesemaking practices in various countries. Sour Milk School is his mobile educational endeavor to spread information about natural cheesemaking, and the philosophy of working with rather than against microbes.

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