David, Hobart

Great practical course, well taught with excellent written material. I can now start my own cheesemaking straight away.

Graham is so full of knowledge that he happily passes on. His enthusiasm is infectious. I really recommend this course to anyone who is considering learning cheesemaking

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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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