Kaye, Melbourne

This course took my cheesemaking to another level. It was great to gain a much broader understanding of cheesemaking and how it can be adapted to all sorts of cheese. Lots of cheese and a new set of skills and information that I can now go home with and practice

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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