This is the course for patriots or, alternatively for those of you who need convincing that Australian cheeses have come a long way in recent years! This cheese course showcases the best of Australia’s cheese making talents alongside some great Australian wines.
Like all ‘McIntosh & Bowman’ courses, this class has an emphasis on farmhouse cheese and cheese produced on small scales by farmers who practice sustainable and traditional cheesmaking techniques. It is a fantastic introduction to a local and growing industry.
If you can’t name at least 5 great Australian Cheeses or Cheese makers, then you ought to be ashamed!!
Be proud – support your local, growing cheese making industry and enrol now!!
Australia’s premier cheese and wine experience is a fantastic introduction to the local and growing boutique cheese industry. Unbeknown to many, Sydney Harbour has a rich history in Australia’s milk and cheese industry being the location where cattle from England were off loaded from the First Fleet boats in 1788 onto the sandbank that is today famously known as Bennelong Point. Originally called Cattle Point, the cattle were held there in make shift enclosures in the area now home to the Opera House. McIntosh & Bowman Cheesemongers & TE Catering are in association with the National Parks and Wildlife Service, bringing farmhouse Australian cheese back to Sydney Harbour.
On the day of your experience, we will meet you at 11.45am at Circular Quay to get the 12pm boat out to the Island.
This 2 hour experience is valued at $180p/p and includes;
National Parks and Wildlife Service Guided Tours on Fort Denison:
There is an additional tour visitors can take after your cheese experience should you be interested in the islands colourful past and distinctive Martello Tower. This 30-minute tour is hosted by a NSW National Parks & Wildlife Ranger and costs $15.50 It is possible to book this additional tour on the day.
AT THE END OF THE EXPERIENCE YOU WILL: