We are committed to keeping our community and workshop attendees safe and healthy and to providing a COVID-safe environment. Valley Cheesemakers are now offering COVID-safe workshops, which affects how we run our workshops.
To make a booking, contact us with details of the date you would like to attend and the workshop you would like to join and we’ll confirm arrangements for you. No prior cheesemaking experience is necessary – just a willingness to have fun and enjoy a hands-on experience to make your own cheeses.
2021 workshop Dates
Currently scheduled dates for our Cheesemaking Workshops are:
Friday 21 May – only a few places available
Monday 24 – fully booked
Sunday 13 June – fully booked
Monday 14 June
Friday 9 July
Saturday 10 July – only a few places available
Saturday 28 August – only a few places available
Sunday 29 August
Saturday 30 October
Sunday 31 October
Personalised workshops
Looking for a different activity for a small group of friends, family, or colleagues? If you’re planning a family reunion, weekend getaway, or a team-building experience, we can deliver your own personalised Cheesemaking Workshop. Contact us to see how we can plan your Workshop together, including venue options. Personalised Workshops are held by appointment only on mutually agreeable dates separate from specified workshop dates.
Workshop descriptions
Classic Cheesemaking
The Classic Cheesemaking Workshop introduces cheesemaking skills by making delicious everyday cheeses including Feta, Haloumi, and Ricotta. There will also be discussions and tastings of Yoghurt, Labneh, Quark, Mascarpone, and Sour Cream.
Soft White Cheeses
Soft white cheeses are popular and this Workshop will provide the opportunity for you to make cheeses including Brie and Camembert, either to enjoy yourself or to give as a gift.
Blue Cheeses
Blue Cheeses come in a range of forms, from a creamy blue to Roquefort-style or Stilton-style. This Workshop will demystify the process of creating some of these very appealing cheeses.
Firm Cheeses
Some cheeses, like cheddar, are often known as “hard” cheeses but that does not mean they are difficult to make, simply that they need time to mature and become firm. This Workshop will look at a variety of cheeses and discuss whether they are, in fact, hard, firm, or mature, along with learning about how to preserve cheeses through waxing. We include semi-hard cheeses in this Workshop as the maturing time is shorter so the cheese can be eaten sooner. The cheeses made in this Workshop include Havarti, Smoked Caerphilly, and Red Leicester-style – all of these cheeses can be made in the home kitchen with little effort.
Workshop details
The most commonly asked question is “can we take our cheeses home?”. The answer is “yes”! The cheeses you make in your group are yours to take home, nurture, and enjoy (sharing optional).
Timing: workshops generally run from 9:00 am to 3:30 pm.
Location: Kangaroo Valley Hall, Osborne Park, Moss Vale Road, Kangaroo Valley, NSW.
Please note that induction cooktops are used in the workshops. If this will cause health issues for you, or if you have a pacemaker, please let us know.
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Our commitment to you
The workshops are taught by Valley Cheesemakers, Kathy and Rosie. Our goal is to provide a supportive, interactive and social environment to help you get the most out of the day. We encourage questions, discussion and will share stories from our learnings over the years.
Next steps…
Contact us to let us know your preferred workshop type and date, or if you would like to host a personalised workshop, and we’ll respond with details to plan your day of cheesemaking.