Mark, Brisbane

I liked the faster pace, and it was right up my alley. The brain did start to melt a little by 2.30 on the first day, but the revision on day 2 helps a bit with that. This course is a must for the home cheesemaker looking to refine their skills to take their cheeses to the next level.

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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…
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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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