Jan, Brisbane

I liked working with the variety of cheeses and the different ways they are each made. 60 pages of course notes were comprehensive and is a great support when I get home to start making cheese.

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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