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Date: Saturday 13 JuneTime: 8:00am–4:30pm
Location: Brighton Secondary College, 82–122 Marriage Rd, Brighton East VIC 3187
Price: $385
Level: Beginners + early‑intermediate cheesemakers
What the course covers
You start with foundational cheesemaking principles, then move quickly into advanced techniques that can be applied to a wide range of cheeses — including cow, goat, and other milks. The focus is on transferable skills, not just recipes.
Cheeses you’ll make and take home
- Farmhouse Cheddar — pressed hard‑cheese techniques used for styles like Edam, Gouda, Tomme, Cheshire, Caerphilly, Emmenthal, Gruyere, Cantal. Requires 3–9 months aging.
- Creamy Brie — white‑mould techniques applicable to Camembert, Triple Cream, Coulommiers, Neufchatel, Chaource, Truffle Brie, Ashed Brie.
- Quark — similar to cream cheese; adaptable to goat curd, Labneh, Chev.
- Marinated Persian Feta — take‑home cheese with instructions for marinating in your preferred oil + herbs.
- Soft Fresh Cheese — French lactic‑set style (log, crottin, pyramid). Ready to eat same day; variations include herbed, ashed, or Geotrichum‑wrinkled rind.
- Cultured Buttermilk Ricotta — soft, milky ricotta using cultured buttermilk rather than acids; techniques also apply to Paneer, Smoked Ricotta, Ricotta Salata, Baked Ricotta.
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Event Venue
Brighton Secondary College, Melbourne,VIC,Australia
Tickets
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