What if I travel by plane, can I take my cheeses home with me?
Yes in most cases.  This is up to each airline so check with them. With prior notice we can securely wrap your cheeses before you depart so they will not spill.  An esky and a fully sealed ice pack are needed to keep your cheeses cold during travel, no ice or dry ice.

What do I need to bring to the Workshop?
Just a few things: A clean apron, hat/cap/bandana, fully enclosed clean footwear and of course an esky and ice bricks so that you can take home all those delicious cheeses.

When do the Workshops start and finish?
They usually start at 7:45 for 8am and are usually finished between 3 to 4 pm each day, depending on the speed of the cheesemaking process.

If I work in the food service or hospitality industry will these workshops help me in answering customer’s questions and cooking with cheese?
Yes: You will have a thorough understanding of the characteristics of many cheeses, how they are made and being able to understand how the different flavours, aromas, textures, body, colours etc are created and why each cheese is different.

Do I need any prior cheese making skills or knowledge
Definitely No.  All Cheesemaking courses are structured so that we start with a brief overview of the cheesemaking process and the cheesemaking industry, then we proceed to make all cheeses from scratch.  People that have previous knowledge may find that the techniques we use improve or add to what they all ready know.

How intensive is the Workshop?
Very intensive. You will be making 10 cheeses over two days by hand.  The entire class performs each step simultaneously so that no one person gets ahead of the other.

How easy is it to make cheese at home?
Very easy. We use equipment at the course that you may have in your home already or if not you could purchase quite easily.  With your home cooktop, fridge and sink you just about have everything you need.  There are some specialist pieces such as starter cultures, rennet and mould spores, but you can purchase these at the course before you depart.  Then all you need is the milk.  And we discuss the best milks to use and where to get them.

Do I get a qualification when I complete the Workshop?
Yes and no.  You are presented with a ‘Master Cheesemaking Certificate’ when you complete the course.  You may want to show it to friends or have it framed to hang on your wall.  But this certificate is a light hearted appreciation of your cheesemaking efforts and is not recognised as a formal cheesemaking qualification.  But most previous participants still cherish these certificates.

Does the cheese making go wrong at the workshop?
very rarelly. It happens to the most experienced cheesemakers in commercial factories but that is cheesemaking.  All batches of milk are different and you are using living bacteria cultures (fermentation) in cheese making. But we manage to get the cheese back to what it should be.  And it’s a great way to learn.

Do I clean the cheese making equipment that I use?
No.  The intention is to allow you to concentrate on making good quality cheese.  We will supply a person to do the washing-up for you.

How important is hygiene and sanitation in cheesemaking?
This is one of the most important aspects of the workshop.  We ask that you follow very stringent hygiene practices at all stages of the workshop.  It is an easy process to follow but an essential one.

Can I ask questions after the Workshop is completed?
Yes – by email or phone.  We are only too happy to continue to assist you.