I saw this course on the net recently Leasa and though it looked good, so thanks for the feedback. I have already done a Cheeselinks course here in Melbourne and found it to be exrtremely useful. I have made lots of cheeses myself now at home including Fetta, Camembert, Cream cheese, Quarg, Yoghurt, Blue Brie, Mascarpone, Ricotta etc. I'd like to learn some more about hard/semi hard cheese making (cheddar, swiss etc) and thought the cheesemaking.com course might be helpful. Did you spend much time on these styles of cheese?
Thanks, Bob