Discover the art of artisan craft with the most popular Cheesemaking Course in Canberra. Designed for beginners and food lovers, this hands-on, full-day workshop at Merici College teaches you the practical skills and science behind home production.
Led by industry expert Graham—who brings a lifetime of international dairy heritage and experience from Australia, France, Italy, and the UK—you will learn how to confidently culture, press, and age your own gourmet cheeses.
Throughout this highly interactive day, you will hand-craft and prepare to take home:
Farmhouse Cheddar: Master vital pressing techniques used for hard, aged classics.
Creamy Brie: Unlock the secrets to the white-mould family.
Quark: Learn to make this fresh staple (plus versatile home alternatives like Labneh).
Marinated Persian Feta: Prepare a rich, smooth feta ready for your favourite herbs and oils.
Soft Fresh Lactic Cheese: A classic French-style curd ready to enjoy when you get home.
Cultured Buttermilk Ricotta: Incredibly soft, sweet, and milky.
The class also features advanced masterclass demonstrations for authentic Greek Feta and delicate Whey Ricotta. All techniques are highly adaptable and can easily be applied to cow, goat, or other animal milk varieties at home.
Whether you want to kickstart a rewarding culinary hobby or perfect your kitchen skills, join them for a day of practical learning and delicious rewards.