Milky Whey - Artisan Cheese and Education

Stop Leaving the Brie Rind Behind, You Monster WE'RE SERIOUS ABOUT THIS, PEOPLE.

Hello All:

There has been a long break for this page due to working interstate and recent relocation overseas.
I will shortly be up and running with new cheeses and recipes to try. There will be a variety of cheeses that use goat, sheep and cow milk. If you have any specific questions, please send them through and I'll respond as soon as possible.

Thanks for your patience.

Reuven

Probably less risky than eating a Big Mac

CDC pushing scare stories about RAW MILK, but won’t dare talk about the health risks of mercury in vaccines The boom in sales of raw milk and other raw dairy products countrywide has the U.S. Centers for Disease Control and Prevention (CDC) in a tizzy, and

Reminder: Cheesemaking Course Sunday 19th March
Don't forget to book for the mozzarella and ricotta course this coming Sunday morning. We will also go through the process to make sour cream and yoghurt.
The course will end with a tasting with feta, fresh ricotta, gorgonzola (comes with quince jelly of course), sourdough and olives. All made on the premises.
Comprehensive notes will be provided for each of the cheeses.
Ingredients will be available for purchase after the course.
Book your spot now via email ([email protected]) or mobile 0430516576.