Rebecca, Canberra

The course was a fantastic (and sometimes scientific) introduction to cheesemaking and I was able to make some absolutely fantastic cheeses for myself. It’s a very productive course. I would recommend it

Recent Posts


Degree of whey drainage

Just prior to hooping curds, the curds are in the ‘curds and whey’. There are two distinct situations in the…

How to wax your cheese

Waxing cheese is one of several ways to preserve your cheese while it matures. Other prominent ways of preserving and…

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