When I first read about the cheese making courses course when I first saw the cost (not expensive but my funds were a bit short) but figured this was the first time I had ever seen a course on offer locally and the opportunity may not arise again, and as the old saying goes, “he who hesitates is lost” .

The 2 day work shop was excellent and was so, so glad of my decision to go ahead with the course. With what we learnt, the course was so reasonably priced and the amount of learning crammed into those 2 days was unbelievable. The group of people I worked along side were all keen” want to be” cheese makers like myself and by the second day, felt like I had known them for ages. There were lots of laughs and everyone worked together so well, great bunch of people. Graham was very patient with his explaining and was an excellent teacher. Came away from the week end so excited and motivated. Gave family and friends a cheese tasting and they were all impressed. Put some of my Persian feta aside and marinated it and also marinated some of my quark but didn’t have a great deal left after the tastings!!! The mozzarella was divine, put a slice on homemade crostini followed with a slice of vine ripened tomato, fresh basil, a drizzle of good Aussie olive oil, sprinkle of sea salt and freshly ground pepper, life doesn’t get much better than this. My camembert was ripe in time for Christmas, sooo nice; the traditional style was up there with the Tassie bries. The cheddar and Greek feta are still in the fridge, patience is a virtue! Am still so keen regarding cheese making, may even influence one of my grand children to be a future cheese maker! If you love your cheeses, enjoy making your own products and knowing what goes into them and want to meet some great like minded people, this course is for you. Can not recommend this course enough and have convinced some family and friends to do the next course. Have done many courses in my life and this one would have to top the list, very impressed. Many thanks to Graham for a great week end. - Helen, October 2009

The course ran over 2 full days on a weekend with a group of 14 eager cheese lovers. Ten cheeses were made in this time including popular favourites such as Cheddar, Feta, Camembert and Ricotta. The process went right through the hygiene and preparation necessary for handling milk and food stuffs in general, to the sanitising and choice of utensils, temperatures, addition of starters, setting the milk, cutting the curd and draining of the whey, through to the handling of the curd and setting of the cheese by moulding of Mozzarella and pressing of Cheddar. 

The course was very much hands on with a lot of practical information given by Graham, the cheese making course provider.  Many questions were answered on the job as we progressed through the various cheeses. Any queries were answered by Graham while allowing the participants to have full control of their cheeses destiny. The group was a mixture of people involved in the food industry, B & B owners, hobby farmers milking their own herds and just cheese lovers who wanted to learn more about their indulgence. 

The cheeses were a mixture of ready to eat and others with some curing required. The fresh soft cheeses were all consumed at a family party to celebrate the completion of the course. This will suggest it will be a popular event in our household. The Cheddar and Camembert’s are still ripening but temptation may not allow them to sit for the time required to fully mature them.  The course was an excellent introduction to cheese making and I highly recommend it to anyone with an interest in cheese making. You can learn to make and eat your very own product and meet a bunch of great new friends doing it. - Simon, September 2009

My wife and I did the cheese making course together, and had a fabulous time. The equipment we used was matched to what is available in a home kitchen, so we were able to easily translate the course to our own cheese making. The instruction was great: clear, helpful and positive. We made ten cheeses in two days, all of which went very smoothly. The cheeses we made were delicious! The course was great fun, and I highly recommend it. One of the best things I've ever done. - Matthew and Janine, February 2010

WOW… What a way to spend a weekend! Well two actually!!! I was not thrilled about giving up my precious family time for work, but my love of cooking and eating good home made food swayed me to make the sacrifice. They were the best, most interesting, well organized, well guided workshops I have ever attended. All the reading material emailed prior to the workshop was a great help, and the manuals provided with all the recipes are fantastic and so easy to follow at home.

The workshops were pretty intense but being so hands on, made the experience enjoyable and extremely satisfying. I am sure that Graham’s enthusiasm and passion for the whole cheese making experience rubbed off on all of us participating over both workshops. And we all got to take home an esky full of yummy cheeses and yoghurts we had made. AHH the taste…… simply irresistible.
I proudly produced most of my hand crafted cheeses to family and friends at Christmas.  And the accolades flowed, everyone was so impressed including me. I can honestly say they were the best cheeses I have eaten, the blue veins in particular were popular even with those that told me they didn’t eat blue vein. Graham you are a gem, thank you for sharing your knowledge with patience and introducing me to the world of cheese. You instilled within me your passion and the knowledge to share with our students and teachers  - Jane, October 09 and Nov 09

I have cryovaced my cheddar, & feta ( dry-salted) half my mozzarella & quark, marinated half my chabichou & am now scanning my recipe books to decide on the best way to use my quark and ricotta.  Maybe a crustless herb Ricotta tart and a cheesecake with the quark.

I was devastated to think that because I was away in January and forgot that my blue vein from the October workshop would be ready to eat then, that they would now be overripe & spoiled. After the weekend's workshop I was motivated to try or toss them!  I scraped off some of the outside mould as I was expecting it to be too strong or spoiled, but now think was probably unnecessary, as it was BEAUTIFUL!! It was creamy and not at all strong, quite mild like a Gorgonzola. We slipped it down with a 2005 shiraz - YUM!

Thanks again for the enjoyable workshop, my feet are recovering, and I'm motivated to make some more cheese and yoghurt, - after we've consumed this lot. Its very satisfying every time I open the fridge and see all those named containers, better than admiring your shelves with 'just - bottled' jams and chutney! - Pam, Oct 09 & Feb 2010

My love of cooking and a desire to prepare food from the raw ingredients led me to the Cheese Making Course. The course was very comprehensive and professional, covering biochemistry, hygiene and hands-on cheese making, and I took home an esky packed with 10 varieties of cheeses I had made. It was the most informative, interesting and enjoyable 3 days I have experienced at any course and it was excellent value. - Joan, August 2005

What a weekend! The five us had an extremely enjoyable and informative time. If you are looking for a weekend full of fun and on the side to make some great tasting cheese than this is it. Mozzarella, Feta, Cheddar, Camembert and Ricotta that all taste fantastic. Thanks Graham we look forward to catching up when you run your next advanced course. - Brendan, Robbie, Ed, Mick and Dave - 2005

I am one of very few people who have had the fantastic opportunity to complete the Farmhouse Cheesemaking course not once, but twice. I loved the course so much the first time I couldn't resist doing it again a few years later. It certainly gets you excited about what you are going to be doing over the subsequent two days. The whole course is spent getting you hands immersed in every aspect of the cheesemaking process.  Graham's enthusiasm is infectious and his knowledge is immense. It feels like a real sense of achievement to make so many cheeses and each participant heads home with an esky proudly under their arm. I thoroughly recommend the course whether you are passionate about food or passionate about acquiring new skills. - Claire, Brisbane 2005

I would recommend the cheese course that I did on 6 – May 2006
The money was very well spent as Graham was very professional. I learned a lot of new information and got to take home the product which I am still using and will be for sometime. This course has also improved my own teaching ability. - Colette,  May 2006

I thoroughly enjoyed the cheesemaking course. My cheeses all turned out magnificently. The Camembert’s grew their white coats an their esky alongside the thermometer kept at 10 - 15 degrees, I put the "shabby shoe" (Chabichou) there as well and it grew a white coat and had a delicious flavour and a mousse like texture when I finally shared it with my family. I savoured the others bit by bit and now they are mostly consumed. When I tried to wax my cheddar the wax was too hot so it was not as successful as Graham’s waxed cheddar which I shared with friends, along with a fine wine at an open-air jazz concert in Pomona. A number of friends are keen to do the Workshop. Best wishes for many more courses in the future. - Beverley,  June 2006

The Cloth Rinded Cheddar is going well, it is not as mouldy as J's though, just some speckles of white and green. The mozzarella was very nice and had great meltability - better meltability than the shop ones, I think. The camembert was nice and had a great taste to it. All the rest of the other cheeses were eaten and were very nice - the weeks following the Cheese workshop I gained two kgs - but I do not really care - it was worth it - thank you very much. - T, February 2006

I attended the two day cheesemaking Workshop with Graham and found it to be practical, hands-on and easy to understand. The balance between theory and actual cheesemaking was just right, and the time Graham had available to spend with each of us throughout the two days was very helpful. I found it extremely satisfying to leave the course with an esky stacked full of hand-made cheeses and have since enjoyed many of them in all sorts of recipes. The advice we were provided with regarding the care of our cheeses once we got home was simple and easy to follow, as were the written instructions and recipes provided. I would highly recommend this Workshop to anyone. - Jacinta, April 2006

I warmly recommend this course to any enthusiastic home cook or those more serious about cheesemaking as a profession. Even those with basic knowledge about cheesemaking benefit from hands-on tips and practical approach. The course showed how easy cheesemaking actually is, with only the most basic equipment needed - as long as you know what you are doing! - Taito, January 2009

Thank you for the course, I met some lovely people and discovered a new passion.  It is incredible to think that with a few simple ingredients so many different varieties of cheese can be produced.  Graham was extremely knowledgeable and managed to cover all questions from general cheesemaking to commercial manufacturing.  Thanks again Graham, best of luck in the future. - Stephanie, February 2009

Graham offers thorough and practical instruction in the fundamentals of cheesemaking which enabled us to use the same recipes at home and also try our hand at new ones. The many products covered by Graham's courses, and his knowledge, courtesy and patience, make for a rewarding and fun learning experience - not to mention delicious creations to take home! The blue vein turned out really really well!  Very delicious. Soft and creamy texture, good flavour though mild. Flavour is similar to (though a little bit stronger than) the King Island Dairy's "Discovery - Blue Rolle", but the texture is creamier. - Lenore and Andrew, March 2009

My travel from WA to partake of the Cheesemakers workshop was worth every penny. It was an intense two days but there was continuing help from Graham and so much comradeship from all the students it was a great weekend in all respects. I had made cheese at home before just from a book but the class just topped off the many questions I had. It just proves a picture is worth a thousand words and hands on is even better. - DJ, April 2009

“If you are serious about making cheese, then this is the workshop for you! We returned to NSW on Sunday exhausted, but exhilarated. What had seemed like a complex and mystical process was broken down into easy to follow steps and we are now confident to make a variety of cheeses in our home kitchen with a minimum of expensive equipment. The take home workbook and recipes are comprehensive and the whole weekend was very well planned. Many thanks!!” - Terry and Marianne, April 2009