Should I do a cheesemaking course - opinions called for!

[Heidi]

Hello,
I'm preparing to plunge into home cheesemaking, waiting for my Jersey cow to freshen in February (fingers crossed), and have bought the cheese cave (aka 49 bottle wine cooler for $179.00) from Aldi (Aldi should give this site a commission I reckon). So, I've started to cost cheesemaking courses, and there is one close by at Byron. A day's making camembert is $150, as is the blue cheese one. So, I'm thinking my money would be much better spent on buying the actual utensils and ingredients for making the cheese, and benefiting from the experiences on this board. I'm prepared to make mistakes and learn from them, but I would appreciate any advice from those that have either done similar courses, or just put their head down, bottom up and got stuck into it themselves without a course.
H

[Hayhay]

I did two courses. They were wonderful and very useful in terms of picking up tricks and tips and easier ways to organise and heat etc.....

Though they were nowhere near that pricey. One was $90 and the other was I think $50.

I've booked in my first workshop where I will teach others - through a community house. Not that I'm expert but really you just need someone whose done it before to show you, then you adapt it to your own needs and style. Perhaps there is someone near you who you cna spend a day with making cheese?

[minnie]

Hi Heidi,

I did a two and half day one in Brisbane for $400 and never regretted the money (and had motel bills).

It gave me a good base and then a forum like this is great as a support and to try new things.

Most equipment you can get quite cheaply and the starters from cheeselinks are that expensive, you'll get some great tips from participants and could meet others close to you.


Vicki

[Heidi]

Hi,
I can't see myself getting up to Brissy anytime soon, too many family/home commitments at this time. However, I may see if the local Community College is interested in running one, or maybe Grafton TAFE might be able to swing it. Worth a try. Thanks.

[BJTJ]

Off to Margaret River next week for cheesemaking course - hubby and I and both doing the course so it should be fun. He has taken over the Ricotta making and gets very creative (too creative sometimes) so will be interesting. We have an arrangement, I supply the veges and he the meat, so the cheese seems to have become shared!! BJ

[Shadowgirlau]

Og darn, I didn't know about the course in margaret River next week or I may have registered for it myself. haven't made cheese for simply ages and a refresher course is on my books.
Maybe next time, shall look forward to hearing all about it on your return from it.

Kathleen

[Heidi]

Since I am a victim of the tyranny of distance, the financial crisis (and my family ), I never got to a cheese making course. I just forged ahead using trial and error. I maintain that if you can read a recipe you can make cheese! They are starting to run cheese courses at Yamba NSW, but I think $150 to learn to make ricotta, cream cheese and another soft cheese (can't think which one, but not camembert) is just a tad expensive for my budget.
However, if money and distance was not an issue, I definitely would do one.
H

[Hayhay]

I have done two courses and their greatest benefit was in getting tips and techiques from the instructors and seeing how they do things. They were definitely worth doing - and not pricey through local neighbourhood house/community centres. $50 and $90. So yeah I'd recommend doing a course.

[dggoatlover]

I loved doing my course. It was a two day course for $400. We made eight different cheeses in the two days with plenty to take home and try. Learning all the little tips and tricks was super and getting to meet other local people who were interested in the same thing I was. It gave me the confidence to keep going and not be disheartened when I make a mistake.

[minnie]

Hi Desley,

Who did you do yours with?

Vicki

[BJTJ]

My husband and I did the course at Margaret River last weekend and absolutely loved it. He is more enthused than me!! We made five recipes and it was a great course. Will do the other course early next year. BJ

[Shadowgirlau]

BJ, early next year sounds good to me. Just don't have time this year. Who ran the course? as I would like to keep dibs on it so I can register next year. Is time I did a refresher I think? May have a goat or two by then.

Ta
Kathleen

[BJTJ]

It was Ros Garstone - Jo recommended. BJ

[dggoatlover]

Hey Vivki - our course was run at Rockhampton TAFE with Graham Redhead We made Cheddar, Feta, Persian Feta, Camembert, Ricotta, Whey Ricotta, Mozarella, and Quark

All extremely yum! We really love the quark best and its so easy to make and use instead of cream cheese.

[minnie]

Hey Desley,

I did Graham's course as well.

Did he do the quark in the two plastic pails with lids and fish heater overnight? It's just the easiest way to make quark.

What was in the Persian Feta? It's an intriguing one...

I made the Chabecou and then cut it up and marinated some time back and it was delicious as well.

I think the tips and tricks you get from a course make it well and truly worth it.

Vicki

[dggoatlover]

Yep he did! The first thing I did was stop at the pet shop on the way home and buy a fish heater I'll have to look up the Persian Feta recipe for you. It was really nice. Once ready I packed it in herbs and oil to marinate - yummo!

We didn't do Chabecou But he did mention that he would do another course further down the track if there was enogh interest. It would include blue vein cheeses and some of the other things we didn't get to do last time.

[minnie]

Hi Desley,

The chabecou was just the recipe of the quark but put in moulds... before whisking you ladle the curds with whey (a bit like camembert) into the moulds and then let them settle overnight... I had put up the recipe and directions here viewtopic.php?f=18&t=327&p=1608&hilit=quark#p1608

Vicki