Peter and Gary, Melbourne

The breadth of information was impressive. The practical application brought the experience together. The course was well run, and Graham had everything well organised.  This course has opened a wonderful world and I look forward too many years of cheesemaking

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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