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Saturday 8th June 2013 - Remony Farm, KURRAJONG

Principles of Cheese Making, Traditional Camembert and Whey Ricotta Cheese Workshop
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NEXT CHEESE WORKSOP AT REMONY FARM 9th MARCH 2013 PHOTO GALLERY

We are happy to report that the workshop run at Remony Farm on Saturday 9th March was another successful day for Australia Home Cheese Making and our participants.



People attended this workshop from various parts of NSW and had a ball leaning the art of traditional cheese making. In the attached photo, Juan is sharing some of his knowledge.

17th AUGUST 2013 - Kariong, GOSFORD

Principles of Cheese Making, Traditional Camembert and Whey Ricotta Cheese Workshop
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NEXT CHEESE WORKSOP AT KARIONG - GOSFORD, Traditional Camembert and Whey Ricotta Cheese Workshop

Our courses are 100% hands-on. We are instructors and we teach by demonstration. You will make Camembert from start to finish using old fashioned traditional cheese making techniques. You will add the starter, warm the milk, monitor the temperature, cut the curd, stir the curd, drain the whey and so on.... The aim of each course is to ensure that people leave with a very detailed understanding of each step, lots of hands-on experience and their own hand made cheese to take home to continue with the maturing process. No cheese making jargon, just very simple easy to understand language and each person takes home a detailed recipe.

11th MAY 2013 - CAMDEN, PENRITH, RICHMOND, NSW

Principles of Cheese Making, Traditional Camembert and Whey Ricotta Cheese Workshop
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NEXT CHEESE WORKSOP - 11th MAY 2013 - CAMDEN, PENRITH, RICHMOND, NSW

No prior knowledge is required. These workshops are suitable for all levels – ranging from the complete novice to those with some experience who desire to further develop their skills. Our workshops are popular with people just interested in learning more about the art of cheese making or those who have been confused because they attended a course provided by other companies promising to teach how to make ten different cheeses in one course and all they are getting is unpalatable results.

You will learn:

• Starter Cultures
• Pasteurisation
• Rennet• Setting
• Cutting• Stirring
• Whey drainage
• Moulding• Maturation
• Humidity and temperature
• Basic troubleshooting...............every step will be explained.

25th MAY 2013 - LAGUNA, Hunter Valley, NSW

Principles of Cheese Making, Traditional Camembert and Whey Ricotta Cheese Workshop
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NEXT CHEESE WORKSOP - 25th MAY 2013 - LAGUNA - WOLLOMBI, Hunter Valley, NSW

At the conclusion of the workshop you will have your own first cheese to take home and to follow through the maturation process.

You will also take with you simple and clear instructions with practical tools and tricks to make future cheese making a fun and exciting experience and a certificate of attendance.

"You will delight your family and friends with your artisan cheese making talent."

Because our workshops are designed to be interactive, each class is restricted to a limited number of people. Book early to avoid disappointment!!

All ingredients provided. Light Lunch is included in the course fee.

NEXT CHEESE MAKING AT REMONY FARM 8th JUNE 2013

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