Cheesemaking

Cheesemaking We provide cheesemaking equipment and courses for home and commercial cheesemakers around the world. His recipes work.
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Founder and owner of Cheesemaking, Graham Redhead provides a passion for cheese that is truly contagious as participants who have attended one of his cheesemaking classes will testify. With a life time of experience in the dairy industry from the dairy farm to the factory, working for both Government and private industry, Graham has a vast knowledge of the cheese and the dairy industry. He has for

mal qualifications in Food Technology and Business and is an active member of several industry associations. This expertise led Graham to develop Australia’s first Farmhouse Cheesemaking course in 1997 which is the predecessor of the current Intensive Cheesemaking courses. Graham combines his technical expertise with his passion for cheese to provide all participants with very simple ways to make great tasting cheese in their own homes. When you leave one of his Intensive Cheesemaking Courses you will have an immense amount of knowledge and the confidence to be able to create literally hundreds of cheeses in your own home. Graham continues to provide training and advice to commercial manufacturers and travels regularly to ensure that his skills remain relevant in the commercial industry.

Cheesemaking Tip: Are you brining your Gouda, Edam, or Mozzarella correctly?Brining gives formed cheeses controlled surf...
05/08/2026

Cheesemaking Tip: Are you brining your Gouda, Edam, or Mozzarella correctly?

Brining gives formed cheeses controlled surface salting and a great rind, but standardising your brine is key to getting consistent results every single batch!

💡 Quick 20% Brine Formula (Per Litre Starting Water):
• 1 L Water + 250g Salt + ~4 mL Calcium Chloride

• 2 L Water + 500g Salt + ~8 mL Calcium Chloride

• 4 L Water + 1.0kg Salt + ~15–16 mL Calcium Chloride

📌 3 Golden Rules of Brine Care:

Turn mid-way: Always turn floating wheels halfway through or use a sterile grid.

Filter & Measure: Filter out curd fines after every batch and measure salt—don't just guess with a "handful of salt."

Cool Storage: Keep operating brine around 10–16°C.

What cheese are you currently brining? Drop a photo in the comments! 👇

📖 Read Graham's full technical guide here: https://cheesemaking.com.au/article-2-water-brining-cheese-preparation-quantities-and-brine-management/

🧀 Ready to master the art of cheesemaking in Sydney?Whether you're looking to start a new delicious hobby or take your c...
28/07/2026

🧀 Ready to master the art of cheesemaking in Sydney?

Whether you're looking to start a new delicious hobby or take your culinary skills to the next level, our Intensive Cheesemaking Course 1 is coming to Canterbury on Saturday, 26 September 2026!

In this 1-day hands-on workshop, you’ll learn fundamental and advanced cheesemaking techniques—and take home your very own handmade Farmhouse Cheddar, Creamy Brie, Persian Feta, Quark, Soft Fresh Cheese, and Ricotta!

Event Details:

🗓 When: Saturday, 26 September 2026 | 8:00 AM – 4:30 PM

📍 Where: Canterbury Girls High School (Church St, Canterbury NSW)

🎟 Tuition: $385.00

No prior experience needed! Tag a friend who loves cheese and book your spot today: https://cheesemaking.com.au/shop/sydney-saturday-26-september-2026/

26/07/2026

We are heading back to eastern France in April 2027, and we would love for you to join us.

From April 23 to April 30, 2027, we are hosting a small-group tour through Dijon, Burgundy, and Jura.

This program was built on years of personal relationships with local artisan makers. That means we get access to working fromageries that regular tour groups never see.

Here is what we have planned:

Early starts timed with active cheesemaking and milking.

In-depth looks at Comté, Morbier, Raclette, blue cheeses, and fresh lactic styles.

Hands-on insights across cow, goat, and sheep dairies.

Walks through real maturation caves and drying rooms.

Guided tastings at every single stop.

We keep the group intentionally small so everyone gets a quality, hands-on experience.

If you want to see the daily schedule, you can download the Burgundy-Jura Tour 2027 Itinerary and Booking Form on our site.

Feel free to drop a comment or send an email to [email protected] if you have any questions!

Just consistently great cheeses! 🧀✨Heather attended 2 of our cheesemaking courses and has now been actively making chees...
21/07/2026

Just consistently great cheeses! 🧀✨

Heather attended 2 of our cheesemaking courses and has now been actively making cheese for 10+ years and she just keeps turning out these absolute beauties right from her home kitchen.

In just one month, her haul included:
✨ A dozen Fetta
✨ Bries & Camembert
✨ Soft Blues
✨ Gouda & Farmhouse Cheddar..and more!

Even when blue mould tried to take over her fridge, she handled it like a true cheesemaker with a bit of saltwater and vacuum packing 💪

Great work, Heather! Swipe to see her full cheese haul! 👉

Ready to start your own cheesemaking journey? Link in bio 🧺

Ever wonder why calcium chloride is often added to warmed milk at the start of cheesemaking? 🧀If you are using pasteuris...
18/07/2026

Ever wonder why calcium chloride is often added to warmed milk at the start of cheesemaking? 🧀

If you are using pasteurised or cold-stored milk, it's all about the chemistry! In milk, calcium exists in two main forms: some is soluble in the milk serum, and some is present as colloidal calcium phosphate associated with the casein micelles. This micellar calcium is what helps stabilise the casein structure—which is absolutely vital for good rennet coagulation and firm curd formation.

Here is the catch: during prolonged cold storage, some of that colloidal calcium phosphate dissolves into the milk serum. This reduces the calcium associated with the casein micelles, which can weaken your rennet coagulation and leave you with a softer curd. Adding calcium chloride restores this natural calcium balance and improves your curd firmness! 🥛✨

Do you use calcium chloride in your cheese recipes? Let us know below! 👇

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Stafford, QLD
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