Gourmet Cheesemaking Course

Graham Redhead is bringing his nationally renowned cheese making skills to Bundaberg for two days of intensive, but delicious, cheesy fun. His passion for cheese is truly contagious, as participants who have attended his cheesemaking classes will testify.

His nearly 30 years’ experience in the dairy industry and with formal qualifications in Dairy Technology, Food Technology and Business Management, gives Graham a vast knowledge of the cheese and the dairy industry. Graham has provided technical advice to commercial manufacturers for over 20 years and developed Australia’s first Farmhouse Cheesemaking course for commercial manufacturers in 1997, which is the predecessor of the current Cheesemaking courses.

Graham now conducts cheesemaking courses all over Australia so that more people have the opportunity to experience the enjoyment of producing their very own exquisite gourmet cheeses at home.

Each course is 100% hands-on; there are no "teacher only" demonstrations.  You will make each cheese from start to finish over the two days, using old fashioned traditional cheesemaking techniques.

Only the freshest available milks and ingredients are used at these courses.

At the end of the workshop we will celebrate your hard earned achievements by sitting back with a glass of wine and tasting some of Australia’s award winning cheeses… and by this stage you will be able to provide an analysis of the flavour, body, texture and characteristics of each of these cheeses.

You are also provided with a treasured ‘Master Cheesemaking’ certificate that you can take home and frame as a reminder that you made all those cheeses yourself, and your Esky will be full of hand crafted cheeses that you take home with you.

But most of all you will have a very thorough knowledge of how to make cheese at home, not one but hundreds.

Dates: Sat 14^th and Sun 15^th April 2012

Saturday 8am – 4pm

Sunday: 8am – 3pm

Location: Kepnock High School

Cost: $440

There is a 5% discount per person if two or more persons attend. So why not bring a friend!

Enrol at: www.cheesemaking.com.au

·   Traditional cloth bound and larded Cheddar, that won't be ready to eat until the rich mellow flavours have fully developed (at least 9 - 12 months)

·   High moisture Italian style fresh mozzarella

·   Creamy traditional Normandy style camembert

·   Modern version of camembert

·   Fresh tangy milky flavoured quark for a cheese cake, or take this cheese further and make some labnah or even a dip

·   Strong and robust Greek style feta

·   Moist whole milk ricotta

·   Delicate creamy traditional whey ricotta

·   Chabichou, a very soft gourmet style cheese for marinating in your favourite olive oil and herbs

·   Soft gourmet feta for spreading on fresh crispy bread

Make 10 cheeses over 2 days. This cheesemaking course is 100% hands-on, you will perform all the cheesemaking and when you are finished you will have an extensive knowledge of how to make many different varieties of cheese. Plus you take your cheeses home with you.

There are no pre-requisites or cheesemaking experience required to attend this course.

The course is fully catered and all materials and equipment are supplied. The course will conclude with a wine and cheese tasting on the Sunday.

All details for the Bundaberg Cheesemaking course, as well as enrolment details, can be found here.