top of page
Screenshot 2023-06-13 180949.png
  • Writer's pictureThe Beagle

For all those who dream of making the perfect cheese at home

Here is your chance to become a paper-hatted “professional” cheese-maker in an award winning cheese factory. The Bodalla Cheese Factory is offering cheese-making classes with a big difference – they are to be held actually IN the Factory’s operational centre, the sterile area which is normally out-of-bounds to visitors. A maximum of 10 people can join our master cheese-maker, Lucas Klekowski, for many enjoyable hours, learning the science, the skills, and realising the personal rewards of cheese-making. At the end of course, participants will proudly take home artisanal cheeses they have made and the confidence to continue creating delicious cheeses at home.

The course includes; Full day workshop All ingredients, equipment, A sit-down lunch of gourmet cheese-related dishes and a glass of wine Morning and afternoon tea and snacks Printed copy of cheese-making recipes, Your cheeses to take home (lactic cheese curds, halloumi, ricotta, Camembert) Farewell tasting of Bodalla Cheese Factory cheeses with a glass of wine. When: July 15th 2017 - 9am-3pm, Cost: $185 - if you mention The Beagle to the Bodalla Cheese team when booking it is $175 Maybe consider booking for a team bonding experience? Or purchase as a gift? To book the course contact Bodalla Cheese Factory on (02) 44735 234 The Bodalla Cheese factory made a star appearance in October 2016 showcasing the factory, the cheesemaking and the area. Mike Whitney, the host of Sydney Weekender, and his film crew had huge fun on their visit, as you can see from the 4:33 min video footage of their trip to Bodalla here

NOTE: Comments were TRIALED - in the end it failed as humans will be humans and it turned into a pile of merde; only contributed to by just a handful who did little to add to the conversation of the issue at hand. Anyone who would like to contribute an opinion are encouraged to send in a Letter to the Editor where it might be considered for publication

bottom of page