Artisan Cheesemaking Fundamentals

Perfect for those who want to become or are in the process of becoming professional cheesemakers, or who want a refresher of the all-important basics of professional artisan cheesemaking, Artisan Cheesemaking Fundamentals is a structured hands-on small-scale course run over 5 days. It is as it says – the fundamentals you need to learn what is required to make great artisan cheese, including the latest tips and techniques for improving artisan cheesemaking outcomes.

Led by world-renowned master cheesemaker and educator Ivan Larcher, ‘Artisan Cheesemaking Fundamentals’ will provide you with the practical tools and scientific knowledge needed to make small-scale artisanal cheese successfully and consistently, with invaluable tools for managing production and working through the challenges of the inherently variable processes of milk quality, cheesemaking and ageing.

There are no pre-requisites for this course, but some knowledge of and experience in cheesemaking or food science is recommended.

This course is a pre-requisite for the various Advanced courses we run (unless you are already an experienced artisan cheesemaker).

This course offers a whole-system perspective on artisan cheesemaking:

• Beginning on the farm, with the animals, their milk and how to assess milk quality
• Diving deep into both the science and art of cheesemaking by exploring raw and pasteurised milk theory, cheese microbiology and biochemistry, starters, coagulants and curdling mechanisms, moulding techniques, food safety and quality measurements/controls, design and equipment for artisan cheese facilities
• Understanding the importance of using pH meters and titratable acidity measurements correctly, and other readily-available techniques and tips to assist in making consistently good quality artisan cheese
• Hands-on artisanal cheese production – of lactic, soft, and hard cheeses – in our purpose built cheese training facility, under Ivan’s supervision
• An introduction to affinage, focussed on ripening cultures, climate control, rind treatment, and handling throughout the ageing process
• A half-day visit to Australia’s best farmhouse goat’s cheesemaker, Holy Goat Cheese, at nearby Sutton Grange, led by 2 of their senior cheesemakers, to learn about how their approach to farming and goat husbandry contributes so much to the quality of their cheeses
• A tour run by Ivan of our Long Paddock Cheese facility, during which you can ask questions about facility design, equipment etc
• Wine and cheese tasting one evening
• Opportunities throughout to ask questions of and seek guidance from Ivan about cheesemaking throughout the course.