discover Cheesemaking classes in brisbane

Frequently Asked Questions

• What cheeses will I make in the Intensive Cheesemaking Course 1 in Brisbane?

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  You will make and take home Farmhouse Cheddar using pressed hard cheese techniques. These same techniques apply to other aged and pressed cheese styles including Edam, Gouda, Tomme, Cheshire, Caerphilly, Emmenthal, and Gruyere. The techniques are also adaptable to goat and other animals' milk.

• Do I need previous cheesemaking experience for the Intensive Cheesemaking Course 1?

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  No. This course is designed for people who have not made cheese previously or are fairly new to cheesemaking. The course starts with basic cheesemaking principles then quickly moves to more advanced techniques, so both beginners and those with some experience will benefit.

• What will I learn in the Cheese Making Basics class?

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  You will learn simple ways to make handmade cheese in your own home, covering basics of cheese and yoghurt making. The class focuses on making mozzarella cheese using common kitchen equipment. The course is presented by Valerie Pearson from Green Living Australia, who has 25 years of home cheesemaking experience.

• Are cheese making kits and supplies available for purchase at the Cheese Making Basics class?

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  Yes. Cheese making kits, supplies, and equipment are available for sale on the night. Copies of Valerie Pearson's book 'Home Cheese Making in Australia' are also available for purchase.

• What is the main benefit of learning to make cheese at home?

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  Making your own cheese and yoghurt at home is a skill that allows you to eat well, save money, and create products you would normally need to buy. According to the course instructors, this is described as a superpower for home food production.

• Is there a cheese making course available in Mango Hill near Brisbane?

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  Yes. The Intensive Cheesemaking Course 1 is available in Mango Hill, QLD, which is in the Brisbane region. This course covers the same content as the Brisbane location, including making Farmhouse Cheddar and learning techniques applicable to other cheese styles.