Cheesemaking provides Australia’s most hands on, intensive and enjoyable cheese making courses.
Cheesemaking courses are for people who want to learn the techniques and skills to make a wide range of handmade traditional and gourmet cheese and other dairy products.
Places are limited. This is due to the intensity of the course and to allow full instruction and supervision to be provided to everyone.
You will spend 16 very busy hours making at least 10 varieties of cheese. Each course is 100% hands-on, there are no teacher only demonstrations. You will make each cheese from start to finish over the two days, using old fashioned traditional cheesemaking techniques. For each cheese you add the starter, warm the milk, monitor the temperature, cut the curd, stir the curd, drain the whey and so on.... These are the same steps that Graham teaches to commercial cheesemakers. The aim of each course is to ensure that you leave with a very detailed understanding of each step. Combined with lots of hands-on experience, you will be able to make lots of different and very good quality cheeses in your own home. No cheesemaking jargon, just very simple easy to understand language.
To help you with your cheesemaking, you will receive a detailed recipe for each cheese, additional notes to each recipe and a 60 page cheesemaking manual.
Each course is almost non-stop cheesemaking. It is very busy. You won’t be making cheese in groups of three or four and there are no demonstrations. But while you roll up your sleeves and are working hard over the two days, the courses are also fun and interactive. You are guaranteed an unforgettable cheesemaking weekend.
At all courses you will celebrate your hard earned achievements by sitting back with a glass of wine and a tasting of some of Australia’s award winning cheeses… and by this stage you will be able to provide an analysis of the flavour, body, texture and characteristics of each of these cheeses.
The courses are run by Graham Redhead, one of Australia's most experienced master cheesemakers, dairy professionals and educators. Graham will draw on his 30 years of cheesemaking experience to take make the processes very simple for you.
Only the freshest possible milk is sourced for each course
Welcome to Cheesemaking and we look forward to making cheese with you soon!
There are two ways to enrol in a course:
- enrol electronically or
- enrol by printing a registration form
and returning it to Cheesemaking by fax, post or email
