Ian, Canberra

Graham is a great instructor. The course is fully hands-on, and it provides a lot of learning over two days.

How much starter culture should you add to each cheese?

The volume of cultures that you add to your cheesemaking milk varies with different cheeses. See the three specifications from…

Blog

Controlling Acid Development in Cheese

Acidity in cheese provides a pleasant flavour, but the cheesemaker should control acid development during the cheesemaking process. Different cheeses…

Blog

Some of my starter cultures, ripening cultures and rennets are nearly at or past their best before date. Can I still use them?

I want to say yes because you do not want to throw them out and spend more money buying a…

Upcoming Courses

Sydney – Sunday 9 March

$385.00

Brisbane – Sunday 16 March 2025 (4 places remaining)

$385.00

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CULTURED MOZZARELLA, DIRECT ACID MOZZARELLA AND BURRATA CHEESEMAKING KIT

$86.00

HALLOUMI, MARINATED PERSIAN FETA, CRÈME FRAÎCHE AND OTHER CHEESES KIT

$102.00

Ian, Canberra

Recent Posts

How much starter culture should you add to each cheese?

Controlling Acid Development in Cheese

Some of my starter cultures, ripening cultures and rennets are nearly at or past their best before date. Can I still use them?

Upcoming Courses

Shop

About Cheesemaking

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