All of our courses are 100% hands on, you will perform all the cheese making, from measuring out the milk, adding the starter cultures and rennet to cutting, cooking and moulding the curds and so on. There are no prerequisites to any cheesemaking courses. You can attend one course without attending the other

Each course starts with a brief overview of cheeses that you will be making, the equipment that used and what you can expect from the course.

Places are limited at each course. This is due to the intensity of the courses and to allow full instruction and supervision to be provided to all participants over the two days

All courses have a 10% discount per person if two or more persons attend. So why not bring a friend!

The Actual Cheesemaking

Hygiene is an important aspect of cheesemaking and we use the same level of hygiene used by the best manufacturers.

The cheesemaking techniques that you use throughout the course are also the same as those used by commercial cheesemakers, but there is no automation involved, everything is handmade.

The equipment that you will be using is also readily available or will be currently used in your own home.

Each step of the cheesemaking process is fully explained in very simple and easy to understand language. By the end of each day a large quantity of of information is imparted. To assist you with retaining this information we provide you with over 60 pages of technical information plus you also receive a detailed recipe and notes on all the cheeses that you make.

Only the freshest possible milk is sourced for each course

At The End Of The Course

At all workshops 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.

At each end of each course you are provided with a treasured ‘Master Cheesemaking’ certificate that you can take home and frame as a reminder that you made all those cheeses yourself.

Then your esky will be full as you take your hand crafted cheeses home with you.

But most of all if you want to make cheese at home you will have a very thorough knowledge of how to make cheese, not one but 100's.

Cheeses You Make On The Cheesemaking Course

• Traditional cloth bound and larded Cheddar, that won't be ready to eat until the rich mellow flavours have fully developed (possibly for at least 12 months)
• High moisture Italian style fresh mozzarella
• Creamy camembert - you will make both the traditional Normandy style and the modern versions of camembert
• Fresh tangy milky flavoured quark for a cheese cake, or if you want make some labnah or even a dip
• Strong and robust Greek style feta
• Moist whole milk ricotta
• Delicate creamy traditional whey ricotta
• Chabichou, a soft gourmet feta style for marinating in your favourite olive oil and herbs
• Soft gourmet feta for spreading on fresh crispy bread

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What You Make At The Cheese And Other Dairy Products Course

• Soft and extra creamy blue vein with a mild blue flavour and ready to eat in 6 -12 weeks
• Haloumi, ready to grill the next day, or maybe try the ‘Romeo and Juliet.
• Romano with that typical hard grana texture with full flavour that is almost parmesan
• Stirred curd in a Cheddar style with either caraway or garlic and chilli but ready to eat at 4 weeks

At this course you also manufacture popular but very easy to make dairy products such as:

• Thick and creamy natural set yoghurt with probiotic cultures but you also learn how to adjust the yoghurt recipe to get the flavour, thickness and sweetness that suits your taste
• Crème fraiche
• Clotted or Devonshire cream
• Cultured unsalted butter
• Traditional Mascarpone

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