Cheesemaking Courses

The Intensive Cheesemaking Courses that Graham offers are user friendly but very thorough and 100% hands on. He uses a life time of experience in the dairy industry to document and refine the processes used by artisan cheesemakers to turn milk into cheese. So you can learn to use them simply and easily at home.

There are two course options available:

Both of these courses have been developed for the complete novice as well as the experienced cheesemaker that wants to refine or learn new techniques. There are no pre requisites for either of the courses and many people attend both.

At each course you will make every one of the cheeses by yourself and take all of your own cheese home with you. As the name suggests these courses are intensive. You will spend 14 hours over two days making cheese, it’s the best way to learn. To help you understand the process and the theory, Graham provides a comprehensive handout full of cheesemaking recipes, tips and additional information to help you get started at home. Within 30 minutes of arriving at the course you will start making your own cheese and then for the next two days 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 ‘why’ is such a key part of cheesemaking and that is what Graham does well. You will now know how to turn your Brie into a triple Cream or a Camembert, which ingredients and equipment to use, how to use goat milk instead of cow milk, how to make a large batch or a small batch of cheese and so on and so on.

Day 2 is the most important day of each course. With a day’s cheesemaking behind you, it’s an ideal time to have a dedicated session on how to ‘simply and cost effectively start making cheese in your own home’. By the end of the course you will have lots of enthusiasm, skills, knowledge and recipes ready to make lots of cheeses by yourself at home.

To finish the course, on the afternoon of day 2 we all celebrate with some fine wines and great tasting cheese. It is then that you receive your cherished ‘Master Cheesemaker Certificate’, before leaving with an esky full of your own handmade cheeses.

The courses are held in Sydney, Melbourne, Canberra, Brisbane and Hobart. They are relaxed and you will have lots of fun but you are guaranteed to work hard at the same time. 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 for the novice cheesemaker. Its 100% about cheese. Most of these cheeses are also easily adapted to goat milk. The cheeses that you will produce and go home with are:

  • Farmhouse Cheddar: this gets you making harder styles of cheese that require some pressing and leads to making traditional hand-made cloth bound aged Cheddar and other English territorial styles;
  • Italian style fresh mozzarella, this is the traditional cultured style of mozzarella not the direct acidification style. This style allows you to make cheese from the stretched curd family such as Burrata and Provolone;
  • Creamy Brie: this allows you to make cheeses from the white moulded family such as Camembert and Triple Cream;
  • Tangy Quark: this allows you to make cheese from the goat curd, cream cheese, labnah styles;
  • Traditional Greek Feta: this is a simple cheese that is the basis of many different European styles of cheese;
  • Whole milk ricotta: the simplest cheese that you will make and also allows you to make Paneer and Ricotta Salata;
  • Persian feta: this allows you to make a soft cheese that can be marinated in your favorite oil and herbs;
  • Chabichou: this is a fresh lactic style of soft cheese that can be made into a log, pyramid and can be used for many different styles optional ashed, herbs.

To enroll or to see dates and locations please Click Here

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Intensive Cheesemaking Course 2

Intensive Cheesemaking 2 covers cheese as well as the popular non cheese products yoghurt and butter. This course came about from people attending Intensive Cheesemaking 1 wanting to go on to make even more styles of cheese. You do not need to attend Intensive Cheesemaking 1 to attend Intensive Cheesemaking 2

The cheeses and other dairy products that you will produce and go home with are:

  • Blue Vein: When you have made this Blue Vein you wil then be able to make any cheeses from the blue mould styles, there are lots of options from strong flavoured blues, to mild and the soft creamy styles;
  • Edam: this cheese allows you to go on and make cheeses with a washed curd such as Gouda and Havarti
  • Halloumi: a unique but very easy to make cheese that has become very popular
  • Swiss/French style washed rind: this style allows you to make those lovely tasty but ‘smelly’ cheeses with the red or orange washed rind surface such as Pont L’Eveque, Reblochon, Raclette styles, Stormy etc ;
  • Set Greek Yoghurt and Stirred Greek Yoghurt: this allows you to make a whole range of yoghurts from drinking styles through to traditional then thick and creamy, and yoghurts with probiotics and non-probiotic styles also used and discussed;
  • Whey Ricotta: gourmet ricotta, soft, delicate and creamy, also makes a lovely soft delicate baked ricotta;
  • 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 if you want just leave the culture out.
  • Cultured Buttermilk: you don’t get much to take home but this is the original and true buttermilk, not the one that comes from the supermarket carton.

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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