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


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…

Upcoming Courses