Courses - Cheese Making


New class dates term1, 2 & 3 more in term 4, some classes can be booked thru 9 local comunity houses in the Hills & Yarra Valley or ALL Day classes can be booked direct.

Cheese classes making 4 products in each cost is $100 for the day all ingredients supplied you take home 3 products at end of the day

Fetta, Marscarpone, Yogurt & ricotta,  June 16th, June 30th, Sept 15th  9am-4pm

Camembert  (Modern, Normandy style & Brie), Sourcream, Gourmet Feta & Ricotta,  May 5th, May 12th, Aug 2nd   9am-4pm

Call Peter on 0418 665 880 or Silvia on 040 777 5883 to book a place

In one day we will make the products mentioned &  you take home the first 3 with you & we all eat some warm Ricotta on the day.

All classes are held here at Telopea Mtn Permaculture in Invermay rd Monbulk

course is from 9am- about 4pm and costs $100, this includes all the materials.

On the day you bring a plate for the shared lunch and some containers to take home your products in

what you will need is

a 2ltr ( ice cream style) container with a Lid

a wide necked jar or container about 300ml ( don't make this one too big)

a wide mouthed container 1- 1.2ltr for the yogurt with a screw lid

if you need more details email via the contact page

to book just cut and paste the details below into your browser and email to


date & type of cheese class you wish to attend...............................................

By cheque..........send to PO Box 451 Monbulk 3793.............. or to pay by direct debit to-  Telopea Mtn Permaculture BSB 013736 acct 180991664 please note we cannot confirm your place till payment is received.

 Cheese Making Archives:

In 2009 we started to run a simple cheesemaking course so that you could make a number of dairy products at home, these are all ready to eat from the very next day and represent good value for money and a great return on your time.

Currently on our full day course we make Feta (a nice firm style) plus Marscapone to acompany cake, fruit or other more adult desserts.

We make fresh yogurt , either a mild flavoured "Greeks style" or a full flavoured thick yogurt with acidophilous & bifidus.

Then we will look at how many ways you can use Whey ( a waste product in some people eyes) but to us one of the most useful bi-products we could imagine.

One use is to make Ricotta- this will be eaten fresh & warm on the day, While the first 3 prioducts you get to take home with you to enjoy.

This course is run from our Permaculture display farm in Monbulk and starts promptly at 9am and finishes before 4pm.

We supply the ingredients and equipment, you only bring the nessisary containers to take home your products in.

Depending on time and the group we may visit the Dairy goats, milking sheep or heritage fruit collection in some of the breaks.

One well loved feature of our days here is the Lunch with you bringing a plate to share and we open some home made wines or cider, in winter we may choose to have "Mulled wine or cider" to warm us up.

We supply you with easy to follow notes from the day so you can make more dairy products at home to enjoy or impress your family & friends.

See the upcoming events tab to see when the next course will be held, you can choose to book through local community houses or come direct and save some money.

You can aproach us to run a class just for your group 8-12 people, also each year we have the "absolute Aussie cheese expert" in Carole Willman of to run specialist classes see the upcoming events tabs to see whats next

2010 on 7th May we will make Haloumi, Mozzarella & Ricotta with her, book & Pay direct to us to get a list of what you will need to bring on the day. ( early bird discount- exp 16 April saving you $25)

We would like to acknowledge Carole for her Training courses here over the last 5-7years, without her we would not know how to effectively use all the milk we get. we recomend you visit her site (above) and look at getting her book to see all the dairy products you could be making at home "if you or a friend own a dairy animal or you just use the local store).

Thanks again Carole.

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