Michelle, Sydney

This course is fantastic. Great facility and thanks to Graham and Deb for all your help and sharing. A hands-on course where you learn a LOT in 2 days

Some of my starter cultures, ripening cultures and rennets are nearly at or past their best before date. Can I still use them?

I want to say yes because you do not want to throw them out and spend more money buying a…

Blog

My whey is milky. Is that a good sign?

Whey should be greenish, yellow and translucent. When your whey is whitish, cloudy or milky it is a sign that…

Blog Technical Information

Why should milk used to make cheese be fresh, clean, and cold?

When making cheese, use milk that is fresh clean and cold. Why should milk used to make cheese be fresh,…

Upcoming Courses

Canberra – Saturday 29 March 2025 – 3 places remaining

$385.00

Sydney – Saturday 8 March 2025 – 6 places remaining

$385.00

Shop

CULTURED MOZZARELLA, DIRECT ACID MOZZARELLA AND BURRATA CHEESEMAKING KIT

$86.00

HALLOUMI, MARINATED PERSIAN FETA, CRÈME FRAÎCHE AND OTHER CHEESES KIT

$102.00

Michelle, Sydney

Recent Posts

Some of my starter cultures, ripening cultures and rennets are nearly at or past their best before date. Can I still use them?

My whey is milky. Is that a good sign?

Why should milk used to make cheese be fresh, clean, and cold?

Upcoming Courses

Shop

About Cheesemaking

More Information

Subscribe

Contact