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Dates:
Course
1 March 31- April 4, 2008
About the Courses
An all
practical Cheesemaking workshop. Participants do all work under careful
supervision. You will standardise the milk, pasteurise it then make the
cheese. This is an ideal opportunity to get some hands on experience. You
will make clothbound rinded Cheddar, white mould cheese, Blue vein, washed
rind, gourmet Fetta, lactic curd, Romano and Gouda. You'll also learn the
critical quality control points in the processes, basic trouble shooting
techniques and much more! Limit 12 per course.
Topics
include:
- Hands
on production of many popular cheeses
-
Quality control point issues
-
Cleaning, sanitation and storage issues
-
Standardisation and pasteurisation of cheese milk.
Course Leader
Neil Willman
is Australia leading authority on specialist cheese.
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.
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