Louise, Melbourne

It was a very good pace with multiple cheese made. I now know that it’s a science until the rennet goes in and then it’s cheese making. For Cheese lovers, this is a must-do course! Even if you don’t take on cheese making, it is a wonderful experience

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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