Do I get to take home the cheeses thayt I make?

Yes. You get to take home over 1.5kg of cheese.

Do you provide lunch?

Yes. Lunch depends on the season. In the cooler months, we provide Paneer curry & rice. In the warmer months, we provide Bruschetta and bread (or corn wafers for those who are gluten intolerant). Both options are vegetarian.

What do we need to bring?

You need to wear clean clothes & shoes (no thongs, sandals or open toe shoes). You will need a carry bag to take home you cheese. We will provide containers for you to put your cheese in. Can you also bring along a cary bag to take home some of the empty milk bottles for recycling in your home bin.

What time do the workshops start?

Normally they start at 10am on Saturdays and 9am on Sundays. In some locations, we also start at 9am on Saturday. See the specific workshop listing for start times.

Will the course always end at the scheduled time?

We aim to finish the workshop at the scheduled time, however we are working with natural processes when making cheese & sometimes they take longer than expected. You should allow up to a 30 minute time over run. The workshop leader should be able to accurately estimate the actual completion time.

Do you use vegetable rennet in the workshops?

Yes we do. We will explain the different types of rennet during the workshop. Most cheese in Australia is made with vegetable rennet these days.

Do you provide a gluten free food alternative?

Yes. We supply rice crackers (gluten free) as well a gluten based crackers with our cheese platters.

What do we provide as part of the workshop?

We provide everything that you need to make at least 1.5kg of cheese that you can take home with you. We provide packaging for the take home cheeses. We provide food & refreshments throughout the workshop.

What do I get to take home?

You will make at least 1.5kg of cheese that you can take home. We also ask that you take home 4 x 3litre empty milk bottles for placement in your recycle bin. This helps distribute the recycle load, as often the recycle bins at the venue are full.

Cheesemaking with Barry - Cobram

Name: Cheesemaking with Barry - Cobram
Start: 2026-04-05T10:00:00+10:00
End: 2026-04-05T16:00:00+10:00
Location: Cobram Community House

ByCheeseWithBarry

Part of the 2026 Goulburn Valley cheesemaking workskops collection

Cobram Community HouseCobram, VIC

Sunday, Apr 5 from 10 am to 4 pm AEDT

Overview

Join Barry the Cheeseman for a cheesy adventure, where you'll learn the art of making delicious cheese from scratch!

🧀 6-Hour Hands-On Cheesemaking Workshop

Make 9 Incredible Cheeses From Scratch — And Take Home 1.5kg!

Ready to transform supermarket milk into Camembert, Mozzarella, Feta, Blue cheese and more?

This action-packed, fully hands-on 6-hour workshop will teach you how to confidently make a wide range of beautiful, artisan cheeses in your own kitchen — using simple ingredients and techniques you can repeat at home.

Whether you're a complete beginner or already experimenting with cheesemaking, this immersive experience will give you practical skills, real confidence, and delicious results.

🎥 BONUS: Complimentary Video Series

All attendees receive access to our exclusive cheesemaking video series to watch before and after the workshop.

These videos help you:

· Arrive prepared

· Reinforce what you learn

· Continue making cheese successfully at home

We’re committed to making sure you get maximum value from your day.

🧀 Cheeses You’ll Learn to Make

During the workshop, you’ll create:

1. Camembert

2. Danish Blue

3. Mozzarella

4. Bocconcini

5. Burrata

6. Feta

7. Halloumi

8. Farmhouse Cheddar

9. Cottage Cheese

10. Ricotta (demonstration)

Yes — you really will learn all of these in one day.

And you’ll discover how to make them from standard supermarket milk — for as little as $10 per kilo.

🧑‍🍳 This Is Truly Hands-On

You won’t just watch.

You’ll:

· Make cheese yourself

· Work with curds

· Learn pressing, stretching, salting & moulding

· Understand storage and maturation

· Gain the confidence to repeat everything at home

You’ll also learn how to properly store and mature your cheeses to develop deeper flavour — and how to enjoy them over time.

🧀 What’s Included

· All ingredients and consumables

· All equipment during the workshop

· Lunch and refreshments

· Plenty of cheese tasting

· Access to the online video series

· At least 1.5kg of cheese to take home

You leave with knowledge, skills — and a serious amount of cheese.

👥 Who This Workshop Is Perfect For

· Home cooks who love real food

· Entertainers who want to impress

· Foodies wanting to reduce grocery costs

· Anyone curious about traditional food skills

· Beginners and intermediate cheesemakers

If you love cheese, you’ll love this day.

🎟️ Limited Spaces – Small Group Format

Numbers are capped to ensure everyone gets hands-on experience and personal guidance.

Spots regularly sell out — secure yours now.

Click “Get Tickets” to book your place.

Pricing Options

🐦 Early Bird Tickets

Save 10% — available for a limited time only.

👨‍👩‍👧 Group Booking (4+ people)

Receive 10% off when booking as a group (subject to availability).

📌 Expression of Interest (FREE)

Not ready to book yet? Register for a FREE EOI ticket and:

· Receive reminders

· Be notified of last-minute discounted spots (if available)

Terms & Conditions

· Enrolments accepted in order of booking

· Workshop may be cancelled if minimum numbers are not met

· Full refund provided if cancelled by organiser

· Participant cancellations refundable (excluding Eventbrite fees) up to 7 days prior

· You may transfer your ticket to another person

Organised by Makecheese Pty Ltd (ABN 35682627461)
Facebook Group: CheeseWithBarry
Email enquiries: cheesewithbarry@gmail.com

Please note that the venue might change. You will be notified if it changes.