Sandra, Sydney

I really loved this course, Day 1 went so quick and I enjoyed watching how the same milk made so many different cheeses. Day 2 making the fresh mozz was the highlight

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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