All About Cheese

All About Cheese Contact information, map and directions, contact form, opening hours, services, ratings, photos, videos and announcements from All About Cheese, Tutor/Teacher, 1 Donald Lane, Kaiapoi.
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Did you know you can be lactose intolerant… and still enjoy cheese?Lactose is the natural sugar in milk, and if your bod...
01/09/2026

Did you know you can be lactose intolerant… and still enjoy cheese?

Lactose is the natural sugar in milk, and if your body can’t break it down, that’s when the bloating and discomfort kick in.

But here’s where cheese gets clever…
When we make cheese, we add cultures — and those cultures eat the lactose and turn it into lactic acid.

Then during cheesemaking, even more lactose is drained away with the whey… and whatever’s left keeps reducing as the cheese ages.

The older and harder the cheese, the less lactose it has.

That’s why cheeses like parmesan, cheddar, and gouda are often absolutely fine for people who usually avoid dairy.

Fresh cheeses (like ricotta or cream cheese) are a different story… they still hold onto more lactose.

So if you’ve been avoiding cheese altogether, it might be worth trying an aged one and seeing how you go.

If you’re lactose intolerant (or know someone who is), have you found some cheeses you can still enjoy?

Do you know someone who might be a great fit for the All About Cheese team?We're looking for another person to join our ...
01/09/2026

Do you know someone who might be a great fit for the All About Cheese team?

We're looking for another person to join our team as the business continues to grow.

The role includes helping set up and pack down workshops, preparing ingredients and equipment, assisting participants and the workshop teacher during classes, and helping with the many behind-the-scenes tasks that keep the business running smoothly.

We're looking for someone who:
• Is friendly and approachable, enjoys working with people, being part of a team and providing excellent customer service
• Is reliable, organised and self-motivated
• Takes initiative and can work independently
• Is practical and doesn't mind a variety of hands-on tasks
• Has good attention to detail
• Is physically fit, comfortable being on their feet for extended periods, and happy to pitch in wherever required
• Has a current driver's licence, their own reliable vehicle, and is confident driving
• Is available for one regular weekday, plus some weekend work (typically up to 2-3 workshop days per month), and occasional evening events
• Is comfortable using a computer

Most workshops are held in North Canterbury and Christchurch. Some administrative work may be done from home; however, most work will be based at our place in Sovereign Palms.

This is a permanent part-time role with a minimum of 10 hours per week and up to 20 hours per week during busy periods. The rate is $25 per hour.

The role would suit someone who enjoys variety, can work confidently without close supervision, and likes being involved in a small, growing local business.

If this sounds like something you'd enjoy, I'd love to hear from you. If you've previously applied for a role with All About Cheese, I'd be happy to hear from you again.

To apply, please email your CV and a brief introduction about yourself, including why you would be a good fit for the role, to [email protected].

If you'd like more information, I'm happy to provide a copy of the full position description.

Not looking for work yourself? We'd really appreciate you sharing this post with anyone you think might be a great fit for the All About Cheese team.

You can find out more about what we do at https://www.allaboutcheese.co.nz

Anne Howie
All About Cheese

Now Available: Calf Rennet!We're very pleased to say that calf rennet is now available in our online store.As always, we...
01/09/2026

Now Available: Calf Rennet!

We're very pleased to say that calf rennet is now available in our online store.

As always, we're continuing to stock microbial rennet too, so you can choose the option that best suits your cheesemaking needs.

Shop calf rennet here: https://allaboutcheese.co.nz/product/calf-rennet-280imcu/

When we make cheese, we often use tiny amounts of culture.These cheesemaking spoons measure all the way down to 1/64 of ...
31/08/2026

When we make cheese, we often use tiny amounts of culture.
These cheesemaking spoons measure all the way down to 1/64 of a teaspoon!
And as a bonus, you’ll finally know exactly how much a tad, pinch, and smidgeon really is :-)
Check them out here:
https://allaboutcheese.co.nz/product/cheese-measuring-spoons/

Most people get excited when a cheeseboard appears. Not everyone.The fear of cheese is called turophobia, and it's a rea...
29/08/2026

Most people get excited when a cheeseboard appears.
Not everyone.

The fear of cheese is called turophobia, and it's a real phobia. People with turophobia can feel anxious around the sight, smell, texture, or even the thought of cheese.

Imagine looking at a perfectly ripe brie and feeling terrified instead of tempted!

Thankfully, most of us are firmly on Team Cheese.

Do you know anyone who suffers from this unfortunate condition?

Always appreciate messages like this 🥰:I had a fantastic experience at the Basic Cheesemaking workshop with Anne and Ste...
26/08/2026

Always appreciate messages like this 🥰:

I had a fantastic experience at the Basic Cheesemaking workshop with Anne and Steve. We learned three simple methods for making cheese, all taught in a hands-on, carefully supervised way. Anne’s methodical teaching style made everything easy to follow, and the comprehensive booklet meant we didn’t need to remember every detail on the spot.
The breaks were a highlight too, with plenty of delicious cheeses and crackers to taste, along with lots of ideas for how to use cheese in everyday cooking and entertaining. We left with all the generous goodies we made and the added bonus of ongoing support, thanks to Anne setting up a follow-up group.
A wonderfully practical, enjoyable, and inspiring workshop—highly recommended!
Janine P

If it’s on your list to try, start here: https://collections.humanitix.com/cheesemaking-classes

Did you know the white covering on Camembert is actually mould?It’s called Penicillium candidum, and it doesn’t just sit...
25/08/2026

Did you know the white covering on Camembert is actually mould?

It’s called Penicillium candidum, and it doesn’t just sit on the surface — it helps ripen the cheese from the outside in, creating that soft, creamy texture beneath the rind.

When you're draining cheese, the last thing you want is to lose your sink or bench space for hours.These draining trays ...
24/08/2026

When you're draining cheese, the last thing you want is to lose your sink or bench space for hours.

These draining trays and bases make it easy to move your cheese elsewhere while it drains, keeping your kitchen free for everything else. They're also great for hard cheeses, helping improve airflow and reducing the risk of the cheese sitting in moisture.

A simple little tool that makes cheesemaking much easier!

Available now in the All About Cheese store: https://allaboutcheese.co.nz/product/draining-tray-and-base-2-2/

Address

1 Donald Lane
Kaiapoi
7630

Telephone

+6421337168

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