Lee, Melbourne

Every time I go to one of Graham’s courses, I want to test myself and try all of these new techniques. This course is not for the faint hearted; it goes up another level from Intensive Cheesemaking 1. I am now looking to age the cheeses that we made.

Recent Posts

Blog

Degree of whey drainage

Just prior to hooping curds, the curds are in the ‘curds and whey’. There are two distinct situations in the…

Upcoming Courses

Shop

Cheesemaking