The Farmhouse Cheesemaking workshop has been specifically designed for people considering the setting up of a speciality Cheesemaking business.

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

The course will be seminar based on Thursday 14th May covering the topics mentioned below. On day 2 you will be a Cheesemaker for a day making specialty cheeses using small scale equipment in the working commercial specialty Cheesemaking facility.

Key Topics

May 21

• Basic principles of Cheesemaking

• What is involved in setting up a cheese 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

May 22

• Practical Cheesemaking

Course Leader    Neil Willman

Neil is a leading authority on specialist cheese.   Neil has assisted many specialty cheesemakers in getting established over the past 15 years.  He is the Master Judge of the New Zealand Cheese Awards, Head Judge of the Australian Grand Dairy Awards, the DIAA National Dairy Products competition and a 3 time judge at the World Champion Cheese contest.  He has also judged at the British Cheese Awards.  Neil has been training cheese enthusiasts for over 25 years in Australia and New Zealand and loves to share his passion for cheese.

Course Cost  NZ$550 plus GST

What's Included 

• All tuition and course materials

• Lunches and morning teas

• Cheese tastings

• Protective clothing

• Boots

Who should attend?

You should attend if you have an interest in:  

• setting up a specialty cheese business.

What should you bring?

• Enthusiasm
• Lots of questions
• Writing materials

No previous experience needed