Yes in most cases but this is up to each airline so check with them. With prior notice we can assist you to securely package your cheeses before you depart so they will not spill. An esky, a few plastic containers, a fully sealed ice pack and some masking tape should be enough to keep all of your cheeses safe for the journey home.  Wet and dry ice are not allowed on an aeroplane.

A clean apron. A disposable hair net is supplied but you can also bring your own hat/cap/bandana. You also require fully enclosed clean footwear for use in a commercial kitchen environment and an esky and ice bricks so that you can take home your cheeses.

Class numbers are limited to 12

They usually start at 7:45 for 8 am and are usually finished around 4 pm each day, sometimes a little earlier or later depending on the speed of the cheesemaking process on the day.

Yes: You will have a thorough understanding of the characteristics of many cheeses, how they are made and being able to understand how the different flavors, aromas, textures, body, colors etc. are created and why each cheese is different.

Yes. This course is ideal for that situation.  It takes the complete novice and helps prepare them to make lots of cheeses plus the key part it provides a very good understanding of the cheesemaking process.  It’s this latter that will be invaluable to you when it comes time to start putting together your plan to establish a commercial cheesemaking facility.  Graham can also discuss with you different ways to progress your project and how best to get started down this path.

Definitely not. All Cheesemaking courses are structured so that we start with a brief overview of the cheesemaking process.  After 30 minutes it’s straight into cheesemaking where you proceed to make all cheeses from scratch by yourself.  Lots of assistance is provided along the way so you will know what to do.

Usually there is lots of new techniques and information to learn. People that have previous cheesemaking experience and knowledge may find that the techniques we use at the cheesemaking course improve or add to what the skills and knowledge they have already have. Many participants attend one Intensive Cheesemaking Course, go away and start making cheese at home and then come back for the other Intensive Cheesemaking Course.  There are many cheese made at each course so there will be lots that you can still learn.

Very intensive. You will be making around 8 – 10 cheeses over two days by hand. You perform each step simultaneously.  It is not a course where you sit down with long lavish lunches, the number one priority is making good quality cheese, if that means lunch time is shorted that’s cheesemaking.  You will probably go home quite exhausted on day 1 with the amount of cheesemaking that you make and information that is imparted. You will go home energized on day 2 ready to start making cheese in your own home.  There is a big difference between what you learn on each of the two days.

Very easy. We use equipment at the course that you probably have in your home already or if not you could purchase quite easily and without a lot of cost. Then with your kettle or cooktop, bench, fridge and sink you just about have everything you need. There are some specialist items such as starter cultures, rennet and mould spores that you probably won’t have, but you can purchase these on-line during or after the course. Then all you need is the milk. And we discuss the best milks to use and where to get them.

When you have concluded the course you will have a very good understanding of what equipment you need to make for each style of cheese.  Some of this equipment is different for each cheese but a lot of the equipment is used for all cheeses e.g. vats, thermometers, stirrers. You can put together all you need to make lots of cheeses with very little expense. A key part of the course is a discussion on day 2 of how to go home and start making cheese ASAP after the course has finished.

Yes and no. You are presented with a ‘Master Cheesemaking Certificate’ when you complete the course. You may want to show it to friends or have it framed to hang on your wall. But this certificate is a light hearted appreciation of your cheesemaking efforts and is not recognised as a formal cheesemaking qualification.  However the nature of the course is such that it can be documented as part of your training in many work situations.

Some, yes. We have a full time assistant to help with the washing up at each course, but we use quite a lot of equipment and that person will not be able to wash all of it.  You will be required to wash some of the equipment that you use e.g. cheese hoops, cheese vats etc. and it only takes a few minutes each day.  The intention is to allow you to concentrate on making good quality cheese and not do a lot of washing up.

This is one of the most important aspects of the course. Graham will ask that you follow very stringent hygiene practices at all stages of the course. It is an easy process to follow but an essential one.

Raw milk is not used at any of the cheesemaking courses.  The issue of using raw milk to make cheese is discussed at the course. The laws relating to raw milk and raw milk cheesemaking is discussed at the course. After the course each person can make an educated decision on whether they want to use raw milk to make cheese.  We also discuss how to pasteurise raw milk in a home situation.

Yes – by email or phone. Graham is only too happy to continue to assist you.