Gizelle, Sydney

I have been making cheese for a while now. But Graham’s knowledge and experience in cheesemaking really carried me through these harder cheese styles. I have done Cheesemaking 1, but Cheesemaking 2 is an exceptionally good value. I have learnt so much.

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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