April 21-22, 2008  Werribee, Victoria

August 21-22 2008, Putaruru New Zealand

About the Courses

Duration 16.00 hours

The Farmhouse Cheesemaking workshop has been specifically designed for people considering the commencement of a speciality cheesemaking enterprise.

The course will introduce you to the logistics of starting and operating a specialty cheesemaking enterprise.

The course will be classroom based for Day 1 and Day 2 will be a practical day making specialty cheeses using small farmhouse scale equipment.

Topics include:

- Basic principles of cheesemaking

- What is involved in setting up a business?

- Licensing and regulations

- Case Study: Setting up and operating a new venture from scratch

- Costings involved

- Resources for a venture, sourcing equipment and materials

- Labour requirements and costs

- Equipment requirements for various cheese options

- Buildings, infrastructure and waste management

- Food safety plans and HACCP requirements

Course Leader    

Neil Willman is Australia leading authority on specialist cheese.   

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