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About the Courses
An all-practical
cheesemaking week. Participants
do all work under careful supervision.
You will prepare starters, standardise
the milk, make the cheese.
This is an ideal opportunity to get some hands on
experience.
You
will learn how to make Lactic curd, Cheddar or Cheddar Type,
Camembert and Brie, Fetta, gourmet Fetta,
Haloumi, Blue Vein and more.
You’ll also learn the critical quality control points
in the processes, basic troubleshooting techniques and much
more!
Batch sizes
range from 10 to 360 litres.
Key
Topics
-
Milk handling and treatment;
-
Milk separation and
standardisation;
-
Pasteurisation,
-
Rennetting of milk;
-
Practical pH/Acidity testing;
-
Addition and preparation of
Starters;
-
Practical salting of cheese;
-
Hygiene and Sanitation;
-
Hands-on cheesemaking.
Enrolment CONTACT SHAYNE
ROBINSON ON
(08) 8348 4489 for enrolment
Click
here to enquire about enrolment via email
Accommodation
Nearest Motel is Lindy Lodge a 15 minute walk to the
campus.
Otherwise bus services to and from the city are quite good
andf enable city accomodation
Course
Leader Neil Willman
is Australia leading authority on specialist
cheese.
Course
Materials:
Course
materials will be provided at the course.
Registration
time Monday Morning @ 9.00 a.m
Venue:
Regency TAFE
Days Rd
Regency Park
Adelaide SA
Who
should attend?
You
should attend if you want:
-
Gaining
valuable practical cheesemaking experience
-
A
week in your life where you drop what your doing and join
other cheese enthusiasts creating some wonderful cheeses
-
Setting
up a cheesemaking business
-
Making hard cheese
varieties;
-
Making blue and
white mould cheese varieties;
-
Making soft cheese
varieties;
-
Prior
experience useful but not essential.
What
should you bring?
-
Clean protective outer garments
to dairy industry standard.
Eg white overalls with
no breast pockets or white trousers and white
t-shirt. These must be freshly laundered for each
day.
The other option is to purchase disposable
overalls $5.00 per pair at the course.
-
Clean gum boots or waterproof
footwear not worn outside food premises; and
a
-
Calculator.
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