Gai - Canberra March 2013
I would thoroughly recommend this workshop to anyone - from the complete novice to the regular cheesemaker. It's informative, fun and really well priced. You go home with a wonderful sense of achievement, a huge esky full of cheese and a whole lot of new things to try. Graham has so much knowledge and experience and the best thing is that he loves to share it. Thank you, Graham, for two very enjoyable days.
Lynn and John - Brisbane December 2013
Hello Graham, remember I promised to send you a testimonial? I haven't forgotten, but it has taken a while. Computer problems and Christmas got in the way. Our Brie cheese is almost ready to eat. One of them though has lost some of its white mould just in the middle and has a little damp patch. Hope it will be ok. All the best Graham, and thanks again.
Kerry and Dennis - Brisbane January 2013 Thanks for such an enjoyable weekend, Graham. As someone with very little knowledge of the process of cheesemaking, I found the course to be very informative, with a good blend of theory and practical application. It was well organised and not too serious. A great birthday present from my husband. Will be back to learn about haloumi etc when we have accumulated some more cheesemaking points.
Karin and Felicity – Bundaberg November 2012
Graham - I loved the cheesemaking course! It was brilliant. The course ran like a clock, and we all produced so many great cheeses to the highest standard. We all felt so good about it. I couldn’t believe how many different cheeses we took home and I loved the easily prepared ricotta, quark, fetta, Chabichou and mozzarella that I buy every week – now I can make them but gourmet quality. I couldn’t believe that we made all these cheeses and camembert and cheddar in just 2 days. The processes were clear to understand and the course provided all the recipes, proper ways to marinate and store cheese and those finer details you need so that your cheese making at home will be just as successful each time. You don’t need expensive equipment - cheese making is definitely now a part of my every day cooking. We had great food which makes a difference when we are working so fast. The course was the best I have been to for a long time. We will definitely be doing the second course – next year.
Donna - Windsor October 2012
I just wanted to thank you once again, i can successfully make cheese and I am very excited about it.
Yesterday i made Chabichou which I am marinating this afternoon in glass jars for my family on Christmas day.
I also made a cheddar cheese but put peppercorns and a black truffle salsa through it as well as the salt.
And today i have just about finished my camemberts.
Also, i am pleased to announce that my camembert which i made at the course has started to develop a lovely white mould.
Thank you once again for helping me make cheese.
Karen – Canberra October 2012
My camembert is looking really good (even after a week of no turning) and I have managed to get my Greek feta and Cheddar cryovaced both look great. Used my quark on an Alsatian Tarte Flambee to impress my French visitors, which worked out very well. Have marinated my (unsalted) Chabichou in garlic oil and herbs and am using it sparingly! Tried my mozzarella on a pizza yesterday. The good news, everything tastes good
James - Melbourne September 2012
Hello Graham, I thought I'd drop you an email to update you on the progress with my own cheesemaking. Your cheesemaking course absolutely did the trick!! I have been able to replicate the outcomes on a number of occasions now, and am loving the experience.
I have been able to secure a regular supply of Milk and Cream. I order the supplies required on a Monday, and I collect the Milk on the following Friday after work. Absolutely perfect.
I have made cloth bound cheddar a number of times and the results (smell and texture and look and feel) are absolutely great. I will know the flavour success only in 9 moths time... :-) I have made a couple of cheese presses (I will send you a photo in a subsequent email) and I vacuum seal the cheeses and store in a spare fridge set at 10 to 12C....
My Chabichou / Quark / Whey Ricotta and Milk Ricotta don't last too long and we dress the Chabichou with Olive Oil / Garlic / Peppercorns and Chilli and OMG!! are they good or are they good.....
I have successfully made Mozzarella and it has worked a treat and has been great on Pizza's and in Rice Balls with Mozzarella tucked on the inside....
I am very grateful for the way you conducted the class and the successes this has brought me and the further enjoyment of Cheese and Cheesemaking. I am looking forward to attending the C&ODP course in early 2013 and will keep an eye on the schedule to see what works best for me.....
Michelle - Sydney August 2012
I wanted to tell you I really enjoyed the course. It was as Clayton described "full on" but it was one of the most interesting courses I have ever completed and I loved every minute. Now I am all set to practice all that I learned and hopefully amaze my family with my new skill, and next year who knows, maybe Cheesemaking Course 2. I'll be sure to call if I find myself in a spot of bother.
Michele - Melbourne August 2012
I took part in the two day Cheesemaking course recently and was SO impressed!
Cheesemaking, as taught by Graham, is fascinating, engaging, interesting and really quite simple.
Miss Muffet had it right, curds and whey are the go!
Graham's instructions and handouts were clear, simple and easy to follow and we made eight cheeses over the weekend.
I am still maturing the cheddar, camembert and feta but the ricotta (two kinds), chabichou, mozarella and quark were devoured by family and friends with lots of amazed comments like "Did you really make that yourself?!".
I would recommend this course to anyone who is interested in the simple pleasures of preparing their own food, using basic and inexpensive tools, and knowing exactly what goes into their food.
I can also vouch for the meditative value in stirring curds and whey, it is really quite addictive!
Thank you Graham for a fabulous weekend, it was not a one off, I will be making plenty more cheese, much to the delight of family and friends.