About the Courses

A course of 5 days.  There will be 3-4 days of theory and 1-2 days of practical cheesemaking.  An optional assessment will be conducted on day 5.   
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 and have the theory to understand what is happening and why.   
You will learn how to make a range of hard and soft specialty cheeses.  
You’ll also learn the critical quality control points in the processes, basic troubleshooting techniques and much more!  
Batch sizes range from 10 to 200 litres. 

Key Topics

• Milk handling and treatment;

• Milk separation and standardisation;

• Pasteurisation,

• Addition and preparation of Starters

• Rennetting of milk;

• Syneresis

• Curd - Whey equilibria

• Salting of cheese

• Maturing of cheese

• Practical pH/Acidity testing;

• Practical salting of cheese;

• Hygiene and Sanitation;

• Hands-on cheesemaking.

Course Leader    Neil Willman is Australia leading authority on specialist cheese.