Sarah, Sydney

Thanks for the fabulous course Graham. It was a great blend of technical skills, a book of notes, a touch of theory and your industry experience, that has bought cheesemaking to life and understanding of cheese in general. So excited to be taking all of those cheese home and starting my own cheesemaking journey

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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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