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.

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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