Cheesemaking Courses

The Intensive Cheesemaking Courses are very thorough, easy to follow and most importantly 100% hands on. Everyone who comes to our cheesemaking courses shares a love of cheese, but making truly high quality cheese at home becomes much easier when someone shares their tricks. Graham has a lifetime of experience working in the cheesemaking industry. At the courses you will turn milk into cheese using the same processes perfected by artisan cheesemakers. At every course Graham passes on the same highest standard recipes and techniques artisan cheesemakers use, so you can learn to make gourmet cheese simply and easily at home.

There are two intensive cheesemaking course options available:

Both courses have been developed for the complete novice as well as experienced cheesemakers that want to refine or learn new techniques. There are no prerequisites for either of the courses and many people attend both.

At each course you will make every one of the eight cheeses by yourself and take all of those cheeses home with you. As the name suggests these courses are intensive, and unlike many courses they are completely hands on – you won’t sit back and watch demonstrations. You will spend 14 hours over two days making cheese because it’s the best way for adults to learn.

For those of you who want to become master cheesemakers, Graham provides you with 10 pages of pre-course reading to help you understand the process and the theory. It’s optional, but it’s designed to get you thinking about cheesemaking before you get to the course.

There is an opportunity to make a simple cheese before the course, also optional. Some people prefer to have a bit of experience to build on, and the simple cheese kit is designed to get you making cheese and also eating it after just one week. Lots of instructions come with how to make that cheese. When you arrive at the course you are provided with a comprehensive 30-page booklet full of cheesemaking recipes, tips, and additional information to help you get started and continue your cheesemaking at home. If you’re new to cheesemaking this might seem daunting, but by the end of the weekend you will have all the knowledge and skills you need.
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 nonstop cheesemaking, you will be 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 why you are doing it.

The ‘what’ and the ‘why’ are vitally important if you want to make good quality cheese consistently at home. These are what Graham does well. You will be given simple instructions with simple explanations along each step of the cheesemaking process. At the end of the course you will have built up an enormous amount of information that will help you make great tasting cheese all the time at home.

Day 2 is the most important day of each course. With one day of cheesemaking behind you, it’s an ideal time to have a dedicated session on the best ways to get you making cheese in your own home – Graham will pass on all the tips and tricks from decades of working with home cheesemakers. By the end of the course you will have lots of enthusiasm, skills, knowledge, and recipes ready to set yourself up to make all those cheeses that you make at the course but also apply those same principles to any cheese recipe.

To finish the weekend we enjoy a celebration with some fine wines and great cheeses. It is then that you receive your cherished ‘Master Cheesemaker Certificate’, before leaving with a cooler full of your own handmade cheeses.

The courses are held in Brisbane, Sydney, Melbourne, Canberra, Perth, and Adelaide. Places are limited to 12 persons per course to maximise personal instruction, so book early.
If you have any questions I welcome you sending me an email or giving me a call. I look forward to making cheese with you soon.

To enroll or to see dates and locations please Click Here

 Intensive Cheesemaking Course 1 

This is the most popular course. It’s 100% about cheesemaking. The techniques that you will use can easily be applied to make many other styles of cheese. These techniques are also easily adapted to goat milk. The cheeses that you will produce and go home with are:

  • Farmhouse Cheddar: aged for 6 to 9 months, this cheese gets you making harder styles of cheese that require some pressing – similar to making lots of other aged and pressed cheeses;
  • Italian style fresh mozzarella: this is the traditional cultured style of mozzarella with a lovely delicate cultured flavour, not the direct acidification with citric acid. This style allows you to make cheese from the stretched curd family such as Burrata and Provolone;
  • Creamy Brie: this allows you to make any of the cheese from the white moulded family such as Camembert, Triple Cream, Truffle Brie, or Ashed Brie, all of these are discussed;
  • Quark: this is an easy cheese to make but there are also many alternatives that you can easily make such as goat curd, cream cheese, dips, cheese cakes, and marinated labnah;
  • Traditional Greek Feta: this is a strong flavoured, dry and crumbly cheese that is a great addition to many salads but is also the basis for making a soft and creamy feta cheese that can be eaten after one week;
  • Whey Milk or Whole Milk Ricotta: the simplest cheese that you will make but perfect when made correctly, and also allows you to make Paneer, Ricotta Salata, Baked Ricotta;
  • Persian Feta: this is a very soft and delicious cheese. You can make your own marinade from your favorite blend of oil and herbs;
  • Chabichou: this is a fresh lactic style of soft cheese that can be made from cow or goat milk and formed into a log, pyramid, or any shape you desire. It can be used for many different styles including ashing, adding herbs, making a French style lactic cheese with that typical wrinkled appearance.

To enroll or to see dates and locations please Click Here

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Intensive Cheesemaking Course 2

This is mostly a cheesemaking course but you will also make thick creamy yoghurts, drinking yoghurts and cultured unsalted butter. The products that you will make yourself and go home with are:

  • Blue Vein: there are many blue vein cheeses to choose from. Do you like a light flavoured, soft and creamy blue vein, almost like a Brie, or a medium blue vein with more strength in flavour and body or a blue vein that is strong, aged, and robust in flavour? When you come to the course we can only make one of these styles but you will be given the recipes and techniques to make each of them;
  • Parmesan: this is a hard style of cheese that involves rapid cooking of the curd to quite high temperatures. But still quite an easy cheese to make once you have been shown how;
  • Halloumi: a unique but very easy to make cheese that has become very popular in Australia;
  • Swiss/French style Washed Rind: Australians are starting to better appreciate washed rind cheese. These styles allow you to make those lovely delicious but ‘smelly’ cheeses with the red or orange washed rind surface such as Pont L’Eveque, Reblochon, Raclette styles, Stormy etc;
  • Creamy thick set yoghurt, Stirred Greek Yoghurt, and Drinking Yoghurt: there are many styles of yoghurt made in different ways. You will make these different yoghurt styles using probiotics cultures;
  • Whey Ricotta: the gourmet version of ricottas, soft, delicate, and creamy, this is extremely difficult to find in stores;
  • Cultured Unsalted Butter: how to culture cream and work your own butter. You decide to add salt or leave unsalted or salt just the surface, and you can choose between cultured and uncultured;
  • Cultured Buttermilk: this is the original and true buttermilk, and it’s not much like the one that comes from the supermarket carton. We have noticed it has extraordinary results in cakes and pancakes.
    If you have any questions, please send an email me or give me a call. I look forward to making cheese with you soon.

To enroll or to see dates and locations please Click Here

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