Jane, Brisbane

I highly recommend this course as a follow on from the Intensive Course 1. It is ideal for the serious home cheesemaker—such a large variety of cheeses and techniques. Learnt a lot from both courses that I can implement at home, and it will make a big difference to my cheeses.

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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