CHEESEMAKING NEWSLETTER

DECEMBER 2019

Intensive Cheesemaking Courses for 2020

Intensive Cheesemaking Courses (1 and 2) for 2020 are now available. Courses are scheduled for Canberra, Melbourne, Sydney, Brisbane and Perth.

Find out more or enrol in one of these Intensive Cheesemaking Courses by clicking the button below.

View and Enrol

Intensive Cheesemaking 2 has changed

Two new cheeses have been added to this course; a Pressed Lactic Acid Tomme and Semi-pressed Lactic acid cheese. To make time for these cheeses to be made, butter and yoghurts are still in the course but have become demonstrations. Because of the ripening techniques required for many of the cheeses from this course, this course is more suited to someone that has previous cheesemaking experience.

Cheese Details

Discover the Art of French Cheesemaking Tour 2021 now available

The May 2021 tour has been added to the cheesemaking calendar.  There are also two places remaining for the 8 May 2020 tour. If you are interested in attending either of these tours, please see the tour details.

Purchase Voucher

Cheesemaking Equipment or a Cheesemaking Course Gift for that Special Person

Still Christmas shopping? Maybe buy that special person some nice cheesemaking equipment. Choose from cheese trierscheese pressescurd knives and lots more!

Or maybe a Gift Voucher for that very special person.

 

Purchase Voucher

Home Cheesemaker Phil

Phil attended one of the very early cheesemaking courses when they were held over three days, that was many years ago now. He has been dabbling on and off making outstanding cheeses since then. Click below to see more of his cheesemaking efforts.

Meet the Cheesemaker


Technical Snippet: How does adding starter culture affect your cheese?

Bacteria in the form of starter cultures are added to milk to make cheese. Bacteria obtain their nourishment by secreting enzymes that dissolve the food in the milk e.g. that food being fats, proteins and sugars.  The nutrients are then taken in through the bacterial cell wall as a solution.  The nutrients are used as a source of energy for the bacteria to multiply into more bacteria.  During metabolism, energy is utilised and the waste products in the form of lactic acid are produced and are excreted from the cell. So, as cheese is being made in the vat, and after hooping, more food can be dissolved, more bacteria produced and more enzymes and acid result.  The more diversity in the bacteria types that you add to the milk, the more diversity in the enzymes that are produced.  This will, in turn, be beneficial to flavour development in the cheese.

The bacteria in the cheese eventually die due to a combination of time, the loss of moisture, the acid produced and the salt. The enzymes however remain in the cheese and continue to breakdown the fats, proteins and sugars in the cheese over the life of the cheese. The more bacteria you add to the milk the more lactic acid is produced and the more enzymes that are produced. But more is not necessarily better for both enzymes and lactic acid. The right amount of both is required to make a good cheese.  The simple solution is simply following the dosage instructions for the recipe.  However, lots more elements that affect cheese quality come into play.
During the process of metabolism:

  • Proteins can be broken down by enzymes into amino acids
  • Fats are broken down by lipase enzymes into fatty acids.
  • Carbohydrates (milk sugar is called lactose) are broken down to lactic acid.


Opening Hours Over Christmas and New Year
We will be open during this time. If you do place an order, please specify a day or days that you would like your package to be posted. All packages are sent Express Post via Australia Post.  Delivery times can vary depending on your location.

I would like to wish you and your family a very special time this Christmas, a cheerful new year, and lots of great successes with your cheesemaking in 2020.
Graham

 

UPCOMING COURSES

MELBOURNE INTENSIVE CHEESEMAKING 1 – JANUARY 18/19 (3 PLACES REMAINING)
18 Jan 2020 08:00 am
19 Jan 2020 02:00 pm
$450.00

BRISBANE INTENSIVE CHEESEMAKING 1 – FEBRUARY 1/2 (3 PLACES REMAINING)
1 Feb 2020 08:00 am
2 Feb 2020 02:00 pm
$450.00

SYDNEY INTENSIVE CHEESEMAKING 2 – FEBRUARY 15/16
15 Feb 2020 08:00 am
16 Feb 2020 02:00 pm
$450.00

CANBERRA INTENSIVE CHEESEMAKING 1 – FEBRUARY 22/23
22 Feb 2020 08:00 am
23 Feb 2020 02:00 pm
$450.00

PERTH INTENSIVE CHEESEMAKING 1 – MARCH 7/8
7 Mar 2020 08:00 am
8 Mar 2020 04:00 pm
$450.00

MELBOURNE INTENSIVE CHEESEMAKING 2 – MARCH 21/22
21 Mar 2020 08:00 am
22 Mar 2020 02:00 pm
$450.00

MELBOURNE INTENSIVE CHEESEMAKING 1 – MARCH 28/29
28 Mar 2020 08:00 am
29 Mar 2020 02:00 pm
$450.00

BRISBANE INTENSIVE CHEESEMAKING 2 – APRIL 4/5
4 Apr 2020 08:00 am
5 Apr 2020 02:00 pm
$450.00

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