Testimonials
Here’s what some previous participants have to say about our workshops:
Received October 14, 2008 by email
I did the workshop on Sunday at Red Hill. I had such a wonderful day, you are a great teacher. Thank you. I was so excited about doing the workshop and had to wait 6 months before I could get in and the wait was definitely worth it. Last night I sampled the mascapone and this morning we had the quark with our breakfast. My husband is over the moon. He said the quark is just like it should be, and he has waited 15 years to taste such a thing in Australia (he has lived here 15 years now). So I think you should take that as a big compliment! Tonight we have grilled strawberries with mascapone for dessert and I think the same amount of pride will be had as we consume it. So thank you, thank you, thank you! I don't know how else to describe how excited and pleased I am.
- Gil, Heidelberg, VIC
Received by email, 18th September 2008 -
I am writing to tell you just how fantastic the cheese was we made at your course at Yinnar South! We just opened both the camembert and the blue vein that we made. Probably early for the blue, but it was spectacular! And I served it to my brother in law who is a chef and he was blown away. Such a subtle blue flavour with the lovely oozing texture. (cause ordinarily Im not actually very keen on blue vein). The camembert was brilliant too. Really so much better than anything I've had. So thank you so much. The yoghurt too was beautiful.
- Susan, Yinnar South, VIC
Cheeselinks in blogspace:
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.