Cheesemaking

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Cheesemaking

We provide cheesemaking equipment and courses for home and commercial cheesemakers around the world. His recipes work.
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Founder and owner of Cheesemaking, Graham Redhead provides a passion for cheese that is truly contagious as participants who have attended one of his cheesemaking classes will testify. With a life time of experience in the dairy industry from the dairy farm to the factory, working for both Government and private industry, Graham has a vast knowledge of the cheese and the dairy industry. He has for

mal qualifications in Food Technology and Business and is an active member of several industry associations. This expertise led Graham to develop Australia’s first Farmhouse Cheesemaking course in 1997 which is the predecessor of the current Intensive Cheesemaking courses. Graham combines his technical expertise with his passion for cheese to provide all participants with very simple ways to make great tasting cheese in their own homes. When you leave one of his Intensive Cheesemaking Courses you will have an immense amount of knowledge and the confidence to be able to create literally hundreds of cheeses in your own home. Graham continues to provide training and advice to commercial manufacturers and travels regularly to ensure that his skills remain relevant in the commercial industry.

07/06/2026

Calling all cheese lovers! 🧀✨ Ever wanted to craft your own artisan cheeses at home?

Our Intensive Cheesemaking Course 1 is the perfect place to start! Designed for beginners, this full-day, 100% hands-on class teaches you the core principles of cheesemaking.

The best part? You get to make and take home FIVE incredible cheeses:
🧀 Farmhouse Cheddar
🧀 Creamy Brie
🧀 Quark
🧀 Marinated Persian Feta
🧀 French-style Cheese

🚨 Spots are strictly limited and filling up fast! (Brisbane is already SOLD OUT!)
📍 Melbourne: Sat, 13 June (Only 3 spots left!)
📍 Sydney: Sat, 20 June & Sun, 21 June (Only 3 spots left per day!)
📍 Canberra: Sat, 25 July

Secure your place before they’re gone! Hit the link in our bio to book your spot. Let’s make some cheese! 🍷🥖

16/05/2026

Burgundy–Jura Cheese Tour — Day 5
Today shifted from small‑scale artisan production to the scale and precision of cooperative cheesemaking. We visited a traditional Fruitière, where local farmers pool their milk to produce regional classics: Comté, Morbier, and Raclette.

It was a highly technical visit. We began at milk receival, where temperature control and hygiene set the foundation for everything that follows. In the make room, dominated by large figure‑eight copper vats, we watched rennet added and the milk begin its transformation. The cheesemaker demonstrated how curd strength is assessed in real time, then cut to the correct rice‑grain size — essential for moisture control, texture, and the final character of the cheese.

We followed the process through moulding, pressing, turning, and into the affinage caves, where time, temperature, and repeated handling guide each wheel toward its final expression.

The session ended with a tasting and a generous lunch hosted by the cheesemaker — their cheeses paired with local meats and charcuterie.

The scale expanded again in the afternoon with a visit to a former Napoleonic military fort, now one of the most impressive maturation facilities in the world. Its vast underground tunnels hold more than 100,000 wheels of Comté, each weighing 35–45 kg, maturing slowly under carefully controlled conditions.

We closed the day with a traditional fondue dinner back at the hotel — the perfect way to enjoy these cheeses in their most social and recognisable form.

2027 tours are now open — link in bio.

10/05/2026

Brisbane is officially SOLD OUT! 🧀✨
Thank you to everyone who booked — this session filled faster than ever.

If you missed out, there are still places available in our other 2026 Intensive Cheesemaking Courses. Each full‑day workshop covers the techniques behind six artisan cheeses:
• Farmhouse Cheddar
• Creamy Brie
• Quark
• Marinated Persian Feta
• Soft French‑style lactic cheese
• Cultured Buttermilk Ricotta

Beginner‑friendly, hands‑on, and you take home everything you make.

Upcoming courses still open:
📍 Melbourne – 13 June
📍 Sydney – 20 June
📍 Sydney – 21 June
📍 Canberra – 25 July

Bookings + details:
https://cheesemaking.com.au/cheesemaking-courses/

06/05/2026

Burgundy–Jura Cheese Tour – Day 2
After breakfast, we stepped straight into the story of Dijon with a guided walking tour through its medieval streets—uncovering layers of architectural history and hearing the kinds of tales that bring the city vividly to life (some a little more gruesome than expected). Along the way, we explored Burgundy’s food culture in context, with stops for tastings that connected local products directly to place and tradition. The morning concluded at Les Halles Market—a standout experience. The sheer variety and quality of produce on display is something that has to be seen firsthand: cheeses, charcuterie, fresh produce, breads, and regional specialties, all under one roof in a market that remains central to daily life in Dijon.

After some free time for lunch and a chance to explore at your own pace, the afternoon shifted from observation to participation. We headed to a traditional French cooking school, where the group took on the role of chef—preparing a multi-course meal using classic techniques and regional ingredients. It’s a hands-on extension of the day’s earlier tastings, connecting raw ingredients to finished dishes in a very practical way.

The evening wrapped up back in Dijon, with time to relax and prepare for an early start—moving deeper into the cheesemaking regions tomorrow.

04/05/2026

🧀 Acid Production in Cheese: From the moment starter culture is added, acid production does not begin at a constant rate. There is an initial adaptation phase (lag), followed by increasing acidification activity as the culture becomes metabolically active. ⏱️🦠

The length of time between starter addition and rennet addition therefore directly influences how much calcium remains bound in the casein network at coagulation, which in turn determines curd firmness, syneresis behaviour, and final moisture.

In small scale cheesemaking, adjusting the time between starter addition and rennet (the ripening window) even by ±10–15 minutes, often has a greater impact than changing culture dose, particularly in soft and semi-hard styles where moisture control is critical. 📉

Importantly, acid production continues to evolve throughout the entire cheesemaking process — not just before rennet addition. The rate typically accelerates during early curd handling (cutting and stirring), then shifts again during draining, pressing, and early ageing as environmental conditions (temperature, salt, moisture, oxygen availability) progressively influence culture activity and metabolic pathways. 🌡️💧

A simple rule of thumb: if your cheese is too soft on day 2, increase ripening time. If it is too firm, reduce pre-rennet ripening. (NB: these are 2 options of many that you can consider).

Find your cultures, rennet, and cheesemaking gear right here: https://cheesemaking.com.au 🔗

02/01/2026

The Kangaroo Valley Home Cheese, Yoghurt & Butter Competition is back 🧀🥛🧈

📍 Kangaroo Valley Show
🗓 13–14 February 2026

If you make cheese, yoghurt, or butter at home, this is your chance to showcase your skills, get your work judged, and be part of a long-standing community celebration of handmade food.

From fresh to aged styles, beginner to experienced makers — this competition celebrates the craft, care, and creativity behind home dairy making.

👉 Entries, details, and show information available via the Kangaroo Valley Show website

🔗 https://kangaroovalleyshow.org.au/

A great goal to work towards in 2026 — and a perfect reason to keep making.

IG: .au
FB: gourmetcheesemaking
👨🏻‍💻 www.cheesemaking.com.au
📨: [email protected]

Address

Stafford, QLD
4053

Telephone

+61408198952

Website

http://www.cheesemaking.com.au/, https://cheesemaking.com.au/burgundy-jura-tours-2027/

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