Erica started making cheese in 2002 as a hobby that quickly became a passion.
So in 2006 she bought a small existing cheese factory in Bodalla and began making cheese seriously. Later that year Erica won a scholarship to study the art and science of cheese making – travelling to King Island in Tasmania and topping if off with 6 months studying in France, finishing top of her class.
In 2012 Erica & her husband bought the ABC Cheese Factory in Tilba and expanded into bottling their own Jersey milk, now labeled as Tilba Real Dairy.
They produce some of the finest cheese on the Far South Coast from traditional club cheese, triple Brie, Camembert, Fetta and Haloumi to the delightful Marinated Persian Feta. They've won several awards for cheese and milk at both the Sydney Royal Easter Show and the Melbourne Fine Foods Awards.
Erica is passionate about quality food and promotes the “paddock to plate” philosophy & loves to share her knowledge with colleagues, family and friends.
All guests will be treated to a delicious lunch.
Where is this class held?
The River Cottage Australia farm is located in Central Tilba, approximately 5 hours south from Sydney, 7.5 hours from Melbourne and 3 hours from Canberra. There's a sign on the front gate. Cooking takes place inside the River Cottage Australia kitchen with scenic views of the farm.
Do Paul and the other teachers live in Tilba?
Yes, Paul is currently living in Tilba, while the other teachers live in Tilba and the surrounding area.
How much is it?
Standard cooking classes start at $225 and include everything and a few take home treats.
What are my transport/parking options getting to the farm?
You can drive and park on location, but remember to open and close the farm gates.
What do I need to bring?
Please bring farm boots or gumboots and covered comfortable shoes for working in the kitchen. No thongs or sandals. Please also bring an apron and a cooler bag/esky to take home some produce.
How big are the classes?
Classes are limited to a maximum 12 per class. Please book early to avoid dissapointment.
Where can I contact the organiser with any questions?