Fiona, Sydney

I thought the depth of products that we made was excellent. It is definitely a course for someone that has been making cheese for a while. Graham brings vivacity and passion to cheesemaking, which you cannot help but take it home with you. Plus, you get to take the cheeses also.

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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