Anthony, Sydney

I am an experienced cheesemaker, but this course has given me a number of new cheeses to try at home.  And it reminded me of a few techniques that I had forgotten. All up, my cheesemaking will now be easier, and I hope the quality will also be on the improve.

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Degree of whey drainage

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

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