Tintin, Melbourne

The best decision I made by joining Graham’s intensive workshop. I’ve never made any type of cheeses before but this class really taught you so much on how to make them from the start to finish

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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