Choose the Right Cheese Course
Do a basic course first, so that you are able to experiment intelligently and make appropriate changes and then progress to your goal cheeses. This will give you more confidence, and more repeatable results in the long run – and cheese is a long run! It is classified as a slow food for a reason, but who can argue the goodness that comes with that?
Leon (the Milkman) and Elaine van der Westhuizen regularly present cheesemaking courses at the University of Stellenbosch in the Western Cape of South Africa, but they do travel, and have presented in Clarens, Free State, Lydenburg, Mpumalanga, Hartbeespoortdam and Rustenburg. Their Cheese Making Courses are presented over 2 days and cover gouda, cheddar, feta, halloumi, mozzarella, ricotta and some yoghurt/amasi on request.
Join a cheese making experience!
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