The Intensive Cheesemaking Courses that Graham provides are very thorough, easy to follow and 100% hands on. At these courses you will make your own cheese by using the different techniques and processes perfected by artisan cheesemakers across the world. At the completion of each course, you will be able to make your own cheese in your own home using these same techniques. But this is just the start of your cheesemaking journey. You build on your cheesemaking proficiency to make many styles of great cheese.
How the cheesemaking courses are structured
As the name suggests these courses are intensive. There will be a demonstration of one or two of the simple cheeses, but all the other cheeses are completely hands-on. You will spend the 2 days making each cheese, because it is the best way for adults to learn. You then take each of those cheese home at the completion of the course
When you enroll in a course, I will email information about making a few very simple cheeses before the course. To make these cheeses you will need to purchase some basic cheesemaking ingredients and equipment (or you may already have these). These cheeses can be made in your own home at your own pace and the recipes are very straight forward and easy to follow and the cheese that you make will be very nice to eat. What I have found is that people that attend the courses that have already made cheese, understand some of the basics, so that when they get to the course, they are at a more advanced cheesemaking level. This allows them to pick up some of the finer points than if they had not made cheese previously. However, making these simple cheeses is completely optional as the course is pitched at people that have not made cheese previously.
A week before you get to the course, I will forward to you 12 pages of pre-course reading to help you understand some of the definitions, process and the theory we will use at the course. It is also optional reading; it’s designed to get you thinking about cheesemaking before you get to the course.
When you arrive at the course you receive a comprehensive 40-page booklet full of cheesemaking recipes, tips, and additional information to help you get started and continue your cheesemaking at home. Within 30 minutes of arriving at the course the housekeeping and general hygiene have been covered and it’s time to start making cheese. Then for the next 2 days it’s almost nonstop cheesemaking, you will be thoroughly immersed in the cheesemaking process. During this time Graham will take you through the making of each cheese step-by-step so you not only know what you are doing but importantly why you are doing it. The ‘what’ and the ‘why’ are vitally important if you want to make good quality cheese consistently at home. Demonstrating these techniques is what Graham does well. You will be given simple instructions with simple explanations along each step of the cheesemaking process. Over two days that is a lot of information you obtain.
At the end of day 1 you will have built up an enormous amount of cheesemaking information. But then on day 2 it is more cheesemaking. But there is a 1-hour discussion on day 2, the most important session of the course. We can discuss cheesemaking now because you have made cheese, we can talk as cheesemakers. We go over the various techniques that you applied on day 1 and we emphasise how these techniques can affect changes to each cheese that you make. It is a lot about the understanding of the ‘why’ of cheesemaking.
By the end of the course you will have lots of enthusiasm, skills, knowledge, and recipes ready to set yourself up at home to make all of those same cheeses that you make at the course.
To finish the weekend, on the afternoon of Day 2 we all enjoy a celebration with some fine wines and great cheeses. It is then that you receive your cherished ‘Master Cheesemaker Certificate’, before leaving with an esky full of your own handmade cheeses.
Course locations and course numbers
The courses are held in Brisbane, Sydney, Melbourne, Canberra and Perth. Places are limited to 12 persons per course to maximise personal instruction. At each course I ask experienced home cheesemakers to come back to assist with the course delivery. These are home cheesemakers that just a little while ago are where you are at now. So, there are plenty of people to help out.
Cow’s milk is used at these courses, but if you have goats or are looking to make cheese from non-cow’s milk, the differences of using these milks is also addressed.
If you have any questions about either of the courses, I welcome you sending me an email or giving me a call. I look forward to making cheese with you soon.