Have you ever wanted to make your own cheese and yoghurt?

Well now you can, with our home cheesemaking workshops.

Carole Willman, an experienced cheesemaker, cheese grader and cheese educator has been teaching people to make cheese for 20 years.

Her classes are extremely popular, informative and fun, as she explains and demonstrates step by step the techniques and recipes how to make delicious cheese – not from a factory or dairy farm but from a home KITCHEN!

Described as ‘my festival favourite event’ by Leanne Tolra of The Age, Epicure April 13 2004, the workshops are practical and hands-on.

You will learn all about the theory of cheesemaking, but more importantly, under Carole’s expert guidance YOU will be the cheesemaker and make your own cheese to take home with you, so you can astound your friends when you tell them that it is home made!

Here’s what some previous participants have to say about our workshops:

http://www.meetmethere.com.au/forums/blog.php?p=6

After the umpteenth batch of Quark, following the recipe you have taught us… I thought it is time to let you know how delicious it is. I am totally hooked and my friends will look forward to this years x-mas gifts, which will we very cheesy. Thank you very much for the knowledge you have past on to us.

From Geoff & Karin, SA

Last night I tasted the camembert that we made together at your workshop and it was just superb. I’m now regularly making yoghurt, sour cream and cream cheese for my friends and family and they just love it! I learnt so much from your class and really wanted to say thank you Carole for an excellent day.

From Ross, VIC

I attended your cheese workshop in June last year in Canberra and just wanted to send you a quick note to let you that THE CHEESE IS FANTASTIC!!!!!!!! It's the animal rennet-free Romano. I'd painstakingly changed that iceblock in my esky every day for almost 9 months. I even took the esky with me on holidays! But I had a sinking feeling that the cheese wasn't going to be good--the smell and it leaking goo was a bit of a worry!  Anyway, I broke the cheese open the other day and I'm SO glad that I persisted coz I reckon it's the best tasting cheese I've ever had. Damn fabulous. Now, I just wish that I had've made some more :o)

Genine, VIC

We attended your cheese making demonstration in Apollo Bay and really enjoyed the experience in every way. Already we have booked in for the courses in March 2007. Needless to say our ricotta, quarg and mascarpone are but lovely memories. We saved the camembert for Christmas and it was well worth the wait- everyone was most impressed with the appearance, texture and flavour- they couldn't believe we had made it. So thank you for starting us off on the first of many delicious experiences.

Marj and Judy, VIC. December 2006

Thanks once again for a great day.  My cheese survived the journey home and my parents were most interested in what I had done. Followed all of your instructions and approx. 2 weeks later we began the delicious task of eating it. We paced ourselves to make the pleasure last- and when it sadly came to the last bite, Mum took 4 photos of it being slowly devoured which I have put into my album under the title of 'going, going, going, gone...'

Raeleen, SA.

Just a note to say thankyou for teaching me how to make the cheeses. My family liked the cheeses & were pleased & surprised that you could make it. I'm still waiting for my cow to calve, hopefully this week, and looking forward to making more cheeses. Keep up your good work in teaching and best wishes.

Bronwyn Jones- a very happy cheese maker.

Carole offers cheesemaking workshops from her kitchen in Little River. Private groups are also catered for.

Workshop 1 - Camembert: participants will make their own Camembert, Quarg and Mascarpone. We will demonstrate the making of Ricotta cheese.   Price for 2008 is $150.00 for workshops in Little River. Includes tuition, light lunch, Camembert hoop and detailed class notes.

Workshop 2 - Blue Vein: participants will make their own Blue Vein and Sour Cream.  We will demonstrate the making of Ricotta cheese.   Price for 2008 is $150.00 for workshops in Little River. Includes tuition, light lunch, cheese hoop and detailed class notes.

Workshop 3 - Mozzarella/ Halloumi: participants will work in groups and will, after instruction make Mozzarella and Halloumi. The workshops also provide the necessary theoretical information regarding the products. We will demonstrate the making of Ricotta cheese. Price for 2008 is $175.00 for workshops in Little River. Includes tuition, light lunch and detailed class notes. 

Workshop 4 - Hard Cheese: participants will work in groups and will, after instruction make a small hard Romano style cheese and yoghurt.  We will demonstrate the making of Ricotta cheese.  The workshops also provide the necessary theoretical information regarding the products. Price for 2008 is $150.00 for workshops in Little River. Includes tuition, light lunch, cheese hoop and detailed class notes. 

Workshop 5 - Fetta: participants will work in groups and will, after instruction, make a traditional Fetta cheese, gourmet Fetta and Greek Style yoghurt. The workshops also provide the necessary theoretical information regarding the products. Price for 2008 is $150.00 for workshops in Little River. Includes tuition, light lunch, cheese hoop and detailed class notes. 

Workshop 6 - Washed Rind Cheese: participants will work in groups and will, after instruction make a soft washed rind cheese and fromage frais. The workshops also provide the necessary theoretical information regarding the products. Price for 2008 is $150.00 for workshops in Little River. Includes tuition, light lunch, cheese hoop and detailed class notes. 

WHEN ARE THEY?
Workshops are usually conducted on weekends throughout the year. Booking is usually made months in advance.

HOW LONG ARE THEY?
The duration of the workshops is 6 hours on the one-day. The day normally starts at 9.30 a.m. concluding at 3.30 p.m.

WHERE ARE THEY HELD?
CheeseLinks, Little River, Victoria
Workshops are also held at other locations throughout Australia.

WHO CAN ATTEND?
The workshops are suitable for the complete novice. No prior knowledge is assumed. The workshops are popular with school teachers, caterers, home economists, hobby farmers and others just interested in learning more about cheese.

WHAT DOES IT COST?
Workshops for Little River in 2008 are usually $150 and  $175 for the Mozzarella/Halloumi (includes GST). A materials fee of approximately $10.00 may apply if participants are unable to bring their own milk etc. Prices vary at other locations.

WHO RUNS THE WORKSHOPS?
Carole Willman is a qualified and experienced cheesemaker and instructor. She has been involved in the education of both home cheesemakers and professional cheesemakers throughout Australia for many years. Carole along with husband Neil has over the past 20 years conducted more than 300 Home Cheesemaking classes or workshops. Carole and Neil have also written and published a book titled HOME CHEESEMAKING.

BOOKING DETAILS
By a phone booking you will be tentatively enrolled in one the listed cheesemaking workshops. Enrolment is confirmed by paying a non-refundable $75 enrolment fee (per person) with the balance payable on attendance. If you pay the deposit and are unable to attend we will refund the deposit if we are able to fill you vacancy in the course with a replacement.

There are also a range of other locations throughout Victoria, NSW, SA, QLD and WA that also offer Cheesemaking workshops. Please contact the centre for booking details and costs.

Current Workshops

Workshop Dates

Here are some images from our workshops!