Nola, Melbourne

This is my second course. They are all very practical. I keep learning so many things about cheesemaking. I make all of my own cheese now and keep building my knowledge at Graham’s courses

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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