Intensive Cheesemaking Course 1 - Melbourne

Discover the Art of Cheesemaking with Our Hands-On Courses

Join us for an immersive cheesemaking experience, perfect for anyone from aspiring home cheesemakers to those simply curious about the process. Led by Graham, an experienced cheesemaker and owner of Cheesemaking, you will make different cheeses and take them home to enjoy.

Why Join Our Course?

• For Beginners: Designed to seamlessly guide you from novice to confident home cheesemaker. Learn everything you need to know to begin right away.
• For Experienced Enthusiasts: Already making cheese? Learn advanced techniques and problem-solving insights to elevate your craft.
• For the Curious: Not planning to make cheese at home but eager to spend a day learning? Enjoy a fascinating dive into the cheesemaking process.

What You’ll Experience

• 100% Hands-On: No demonstrations or watching someone else make your cheese. You do everything: warm the milk, add cultures, cut, stir, and hoop the curd.
• Home Setup: Learn how to get setup to make that first cheese at home.
• Ongoing Learning: You will be given simple instructions for aging your cheeses at home using what you already have.

What You Will Make & Take Home

You will not have finished your first cheese before you start on your second cheese! The cheeses that you will make and take home with you are:

 Farmhouse Cheddar

Learn the techniques for making pressed hard cheeses like Edam, Gouda, Tomme, and Gruyere. Your cheddar will need to be aged for 3 – 9 months after the course.

 Creamy Brie

Master the velvet coat of white mould. These techniques allow you to make Camembert, Triple Cream, Neufchatel, Truffle Brie and Ashed Brie.

 Quark

A very similar cheese to cream cheese. We also cover alternatives you can easily make at home such as goat curd, Labneh and Chev.

 Marinated Persian Feta

You will take this cheese home with instructions on how to marinate it with your favourite blend of oil and herbs.

 Soft Fresh Cheese

A French fresh lactic acid set style of soft cheese traditionally formed into a log, crottin or pyramid. This cheese will be ready to eat when you get home.

 Cultured Buttermilk

It is so easy to make and the fresh homemade version works and tastes better than commercial versions.