Discover the Art of French Cheesemaking Tour
19 – 26 May 2020
The 2020 tour has opened for bookings. Join thischeese tour of France to see the making of some of the most amazing cheeses in the world. You’ll stay in great accommodation, eat at fantastic restaurants, and see some of the most astonishing sights that France has to offer. But the main emphasis of the tour is to stand beside some of France’s best cheesemakers as they make Comte, Blue Vein, Tomme, Morbier, Raclette, Goat cheeseplus more. Maximum 10 person per tour.
Intensive Cheesemaking Courses for late 2019
New dates have been set for MelbourneCheesemaking 2, Sydney Cheesemaking 1, plus vacancies at upcoming courses in Brisbane, Perth and Adelaide.
Cheesemaker in the Spotlight: Blue Sky Cheese
Meet Pip and Deb. Central Western NSW’s firstcheesemaking business, Blue Sky Cheese‘Handmade in Mendooran’
Flocculation Time: After the addition of rennet, the time it takes milk in its liquid phase to enter the start of gel formation.
Hardening Time: Using the flocculation time and then multiplying that time by the known coagulation factor for a specific cheese.
Will cheese that is hooped and left in the kitchen on a cold evening behave differently to cheese that is hooped and left on a warm evening?
In Australia, we have a significant fluctuation of temperatures between summer and winter. Depending on where you live, one region can have a more severe range of temperatures than another region. In some southern locations, the overnight temperatures can get to below 0C. In northern regions of Australia, there can be several months where the daytime temperature regularly exceeds 30c. But when you read your cheesemaking recipe there is not a lot said about how to compensate for the different temperatures in a region.
Happy cheesemaking everyone