Richard, Sydney

Very good. Was pleased with the balance of theory and practice, good to get making cheese by 8.30, no long talks, just straight into it. Enjoyable and practical, I now feel ready to go home and make lots of different cheeses. thanks Graham

Recent Posts

Blog

Degree of whey drainage

Just prior to hooping curds, the curds are in the ‘curds and whey’. There are two distinct situations in the…

Upcoming Courses

Shop

Cheesemaking