Yes. There are no restrictions for travelling interstate with cheese (unlike the import restrictions while travelling back into Australia). The main issue is how to ‘safely’ pack your cheese to get them on the plane. My suggestion: securely package your cheese before you depart to the airport. An esky is great but is probably too bulky and hard to handle. I suggest you bring two reusable foil lined/insulated shopping bags. Plus, several containers with tight fitting lids, (not the thin disposable type) one for each of the eight cheese. If you are travelling in pairs there is no need to double the containers.
You will also need a decent sized (eg 1kg ice brick or 2 x 500g ice bricks or equivalent size, definitely not water ice or dry ice) plus four or so tea towels to wrap these products up in case there is a leak or condensation build up during the flight. You can choose to carry them as checked luggage or hand luggage. If you are travelling home on the Sunday afternoon, when you get home follow the same instructions as everyone else is provided at the course.
If you travel is delayed for a few days, then call me to talk through your options. You may have to eat the mozzarella, Ricotta and Persian Feta for lunch over the next few days but take the aged/ripened cheese back home to mature.