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Cheesemaking workshop

Cheesemaking offers workshops for people who want to learn the techniques, theory and skills of how to manufacture hand made traditional cheeses and other dairy products. This course is run by one of Australia’s most experienced dairy technologists and educators. At this workshop, you will take home cheeses you have patiently crafted as well as a thorough understanding of many of the technical aspects of traditional cheesemaking. The cheeses you will make include cheddar, camembert, fetta, mozzarella, two types of ricotta, quark, and Chabecou.

Entry Requirements

None

Student Instructions

Please take a few moments to read through the information provided below. Student requirements for this workshop, a program for the weekend and various relevant details are included in these notes.

Student Information

Technical information:
There is a short theory session on the Friday morning followed by 2 days of practical where the theory is also regularly provided. The workshop manual and recipes we will be using will be provided to you on the Friday. Attached is a list of specialised materials and equipment that will be available for sale at the conclusion of the workshop, for those that want to make cheese in their own home. You will gain a better understanding of your requirements at this Workshop.

Clothing & Footwear:
The dress for the two days is “comfortable”. Both days will be spent in a commercial kitchen facility. For hygiene purposes it is compulsory for all participants to supply and wear a clean overcoat or apron plus wear a clean hair net, cap or bandanna each day. Your shoes or boots for all two days should also be fully enclosed and suitable for working in a kitchen or wet food-processing environment. Please also be aware that there may be water and milk on the floor so non slip shoes would be a great advantage and also take great care when moving around the room during class.

Meals, Esky and Questions:
Tea and coffee will be provided on both days. Wine and cheese tasting is offered on Saturday. You are encouraged to bring a water bottle and a camera. A light lunch will be provided on Friday.

So that you can safely transport home all those fine cheeses you will manufacture, you will need to bring with you on the Saturday a large esky and freezer bricks.
Camembert ripening – You will be taking home with you two camembert cheeses to grow white mould and to ripen. The best way to ripen these cheeses is to have one 3.5 litres décor tell fresh microsafe container (they must have a rack inside them). They can be purchased from IGA or Crazy Clarkes prior to the course if you wish.

Equipment purchases:
Equipment to start making cheese will be available to purchase during the workshop. A list of supplies that will allow you to manufacture many different types of cheeses will be supplied and the role of each of these ingredients will be explained at the workshop.