Have you ever wondered what the difference is between a cheddar and a mozzarella? Or what are curds and whey are? Have you ever wanted to know how to make your own cheese at home? Maybe these questions have never occurred to you until now but we can help you answer them!
Our Intensive Cheesemaking Courses run over 2 days and will satisfy your curiosities, as well as provide you with plenty of information about cheese and how to make your own at home. The courses are easy to follow and 100% hands-on under the excellent instruction of the highly experienced Cheesemaker Graham.
You will make your own cheeses, using different techniques and processes perfected by artisan cheesemakers across the world. At the completion of each course, you will be able to make your own cheese in your own home using these same techniques
What cheesemaking courses are available?
Whether you are a passionate beginner or an aspiring professional we have a cheesemaking course that suits your needs.
Our most popular course is Intensive Cheesemaking Course 1. It is designed for people that have not made cheese previously or those that have started making cheese but want to increase their knowledge and refine their cheesemaking techniques. The session begins simply and slowly and builds momentum as the 2 days progress. Participants will begin using basic cheesemaking principles, equipment and ingredients, and then quickly move to more advanced cheesemaking techniques.
When a few of the basic cheese making principles have been mastered, many look to the Intensive Cheesemaking Course 2. Here there is greater attention to the more technical details of making cheese and a broader range of cheese making methods are learnt.
Where are the cheesemaking courses held?
The courses are held in Brisbane, Sydney, Melbourne, Canberra and Perth. Places are limited to 12 persons per course to maximise personal instruction.
The courses are held over a two-day weekend, where you will be hands-on in making cheese. There will be a demonstration of one or two of the simple cheeses, but all the other cheeses are completely hands-on, as we know this is the best way to learn.
Who teaches the courses?
The courses are presented by Graham. He knows a lot about how to make great cheese and enjoys sharing his experience and knowledge with others.
Graham has many years’ experience in the dairy industry, from the dairy farm to the cheese factory, formal qualifications in Cheesemaking, Food Technology and Business, and still works with artisan cheesemakers in Australia, Italy, France and the UK. Graham developed Australia’s first Farmhouse Cheesemaking courses in 1997, which was the predecessor of the current Intensive Cheesemaking courses.
How are the 2 days structured?
Before you get to the course you are offered the opportunity to make a simple first cheese at home. You are also emailed pages of information on ingredients and processes that you will be using, as well as the terms and conditions of the course. When you arrive at the course you receive a comprehensive 40-page booklet full of cheesemaking recipes, tips, and additional information to help you get started and continue your cheesemaking at home.
The first part of Day 1 will quickly cover housekeeping and cheesemaking hygiene and then it is time to start making cheese. For the next 2 days, it is almost nonstop cheesemaking, allowing you to be thoroughly immersed in the cheesemaking processes.
You will be taken through the making of each cheese step-by-step, so you not only know what you are doing but more importantly, why you are doing it. The ‘what’ and the ‘why’ are vitally important if you want to make good quality cheese consistently at home. Graham has the skill to teach even beginner cheesemakers the answers to those questions. You will be given simple instructions with simple explanations along each step of the cheesemaking process.
At the end of Day 1 you will have already received an enormous amount of cheesemaking information. Day 2 is more cheesemaking.
Day 2 also includes two short, but important, class discussions. One session reviews the various techniques that you applied on Day 1 and emphasises how these techniques can affect changes to each cheese that you make. This helps with understanding the ‘why’ of cheesemaking, especially now that you have applied many of the techniques. The second of those sessions is how to transfer the equipment, information and techniques from the course so that you can get started in your own home.
To finish the weekend, on the afternoon of Day 2 we all enjoy a celebration with some good wines and great cheeses. It is then that you receive your cherished ‘Master Cheesemaker Certificate’, before leaving with an esky full of your own handmade cheeses
By the end of the course, we guarantee you will have lots of enthusiasm, skills, knowledge, and recipes, ready to set yourself up at home to make any of the cheeses that you make at the course.
Do I need to do anything before I attend the course?
When you enrol in one of the cheesemaking courses we will email you information about making a few very simple kinds of cheese before the course. This is an optional step before you attend.
We have learnt that making some cheese before you attend helps learners to follow the cheesemaking course content better, as they have some understanding of the basics and are ready to pick up some of the finer points of cheesemaking. The amount of learning and knowledge you take away from the course will be greater if you have made (even the most simple) cheese beforehand. To make these types of cheese you will need to purchase some basic cheesemaking items. If you purchase the simple cheese kit from us, several easy to follow recipes are included. These cheeses can be made in your own home at your own pace, plus your fresh cheese will be a delicious reward after your learning.
However, we understand that this might not be possible and it is completely optional, prior knowledge is not a prerequisite. You will still learn a great deal and are encouraged and very welcome to attend this first level course.
A week before you get to the course, you will receive some pre-course reading to help you understand some of the definitions, processes, and the theory we will use in the course. It is optional reading, designed to get you thinking about cheesemaking before you get to the course. Again, this will help make the two days a greater learning experience for you.