Loui, Brisbane

Thank you, Graham, and to all your helpers. You all made the course very enjoyable and easy to follow. I would highly recommend this course to anyone interested in making cheese and to cheesemakers already making cheese.

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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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