Richard, Canberra

This is a superb, friendly and fast-paced course with a good balance of theory and practice. It is a highly intensive and valuable two days if you want to learn about making cheese. Graham and his team exceeded my expectations on what to expect this weekend.

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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