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You’ll start off with cow’s milk from which you will confidently create your own block of semi-hard cheese to take home. It’ll be ready to devour in 6 short weeks for a mild semi-hard creation…or leave it until you can stand it no longer! We say make a few batches at home and have a revolving supply of farmhouse cheeses forever more!Start your hard cheese making journey today - Book now!
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Event Venue & Nearby Stays
The Cooking Professor Cooking School, Perth, Australia
Tickets
