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Hi to all the australians out there.   
I have just finished a great 2 day cheese course.  2 days and 8 cheeses to take home.  Found it a very worth while weekend, we compleately made all the cheeses ourself, teacher is great, with many years in the cheese world.  Look at: www.cheesemaking.com.au

Cheese leasa

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

hi Bob

like me you have made a few cheese with good results, my partner asked then why do a course?  It really helped me with interpreting the recipes like how exactly to cut the curd and how to stir, but if you have done a course you will have those little things sorted.   With his course it was mainly soft and fresh cheese, but we did make a cheddar and a Camembert.  he does have another course where   you do a blue and hamouli plus more soft cheeses.

cheers leasa