Intensive Cheesemaking Courses for 2020

Intensive Cheesemaking Courses for 2020 are now available. Courses are scheduled for Canberra, Melbourne, Sydney, Brisbane and Perth.

Click the button below to find out more or enrol in one of these Intensive Cheesemaking Courses.

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Discover the Art of French Cheesemaking Tour: 8 – 15 May 2020

There are six confirmed registrations for the tour on 8-15 May 2020. If you are interested in attending this tour find out more information by clicking the button below or send me an email

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Cheesemaking Course Gift for that Special Person

Is there someone very special in your life that would like to be a cheesemaker? If so a Cheesemaking Gift Voucher for Christmas could be that special gift for them. It’s a gift they will always be able to use. Plus, you may even get some handmade cheese!

Gift vouchers can be used at any venue, in Melbourne, Brisbane, Sydney, Canberra and Perth. Purchase a voucher online and have it emailed back to you with your special message to the recipient.

Purchase Voucher

Home Cheesemaker Lynda

Those that have attended the cheesemaking courses in Melbourne will know Lynda and even tasted some of her cheeses already. See in more detail what cheeses Lynda has been making. It seems like a never-ending list of cheeses that she makes. And they are all extremely nice tasting.

Meet the Cheesemaker

Technical Snippet: Adding cream to milk to make cheese

There are a few cheeses that can have cream added to the milk, it’s simple to make the cheese creamier. A few important points to keep in mind when adding cream to milk:

The cream that you use should be pure cream e.g. no thickeners such as gelatin or starch.

The freshest cream is best. Old creams may have some rancid flavours and undesirable enzymes that are not ideal for cheesemaking.

The cream needs to be liquid at refrigeration temperatures.

The thick double/dollop styles are very yummy and great in lots of foods, but unfortunately, they are not suitable for cheesemaking. These creams contain a high proportion of the large fat globules. When you get to the point straight after you add the rennet to the milk (and cream), there is no stirring.  At this stage, a large amount of this cream that has been added rises to the surface of the curd, and when you cut the curd it will be lost into the whey. It is great for the whey ricotta, but you really want the cream in the cheese. Add the cream into the milk when the milk is cold and heat the milk up with the cream in it.

Finally, the drainage of curd is affected by added cream. The curd with extra cream will not drain as well as curd with less cream.  The cream blocks some of the microscopic drainage channels within the curd particles. This reduces the amount of whey that you want to remove from the curd, and you could end up with an over moisture cheese.  To improve curd drainage, you may need to cut the curd smaller and or stir more.

Happy cheesemaking everyone




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