at , Brisbane, 4053 Australia
Intensive 2-day cheesemaking courses around Australia. Learn to make 10 different cheeses with detailed notes and techniques. We also sell equipment.
Founder and owner of Cheesemaking, Graham Redhead provides a passion for cheese that is truly contagious as participants who have attended one of his cheesemaking classes will testify. With a life time of experience in the dairy industry from the dairy farm to the factory, working for both Government and private industry, Graham has a vast knowledge of the cheese and the dairy industry. He has formal qualifications in Food Technology and Business and is an active member of several industry associations. This expertise led Graham to develop Australia’s first Farmhouse Cheesemaking course in 1997 which is the predecessor of the current Intensive Cheesemaking courses. Graham combines his technical expertise with his passion for cheese to provide all participants with very simple ways to make great tasting cheese in their own homes. His recipes work. When you leave one of his Intensive Cheesemaking Courses you will have an immense amount of knowledge and the confidence to be able to create literally hundreds of cheeses in your own home. Graham continues to provide training and advice to commercial manufacturers and travels regularly to ensure that his skills remain relevant in the commercial industry.
1077 FB users likes Cheesemaking, set it to 10 position in Likes Rating for Brisbane, Queensland, Australia in Food/beverages category
Cultured cream was always used to make naturally cultured butter in the early 1900's. Culturing (souring by the natural bacteria) was the result of keeping raw cream from several milking’s before it was churned into butter, because there was no refrigeration.
Raw milk latest. Victoria will introduce laws that require a bitter compound to be added to 'not for human consumption raw milk'. Other states to follow. Australia needs to have a strongly regulated system where individuals have a choice to purchase raw milk.