Camembert Cheesemaking Workshop [A Little More Barossa] 2021

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Cultured Cheese Schools' workshops are hands-on, relaxed, and fun where you will make your very own cheese from start to finish with the direction of Professional Cheesemaker Erin Jones. Please read the conditions below before booking this class.

We will take care of the materials, all you need to bring is a willingness to learn and be ready to make your very own cheese. You will take home everything you make including the recipe and notes from the day.

At the end of the class we will enjoy an around the world cheese plate and tasting of Atze's Corer award-winning wines.

Classes are limited to 10 people per class and begin at 9:00am and finish at 12pm.

*CONDITIONS. Camembert classes require you to have a second fridge with an inkbird adaptor or similar or a wine fridge that can maintain it's maturation temperature. Maturation conditions of Camembert must be kept at a constant temperature of 11-15 degrees to successfully mature these at home after the class. Please only book this class if you have a fridge that can maintain this temperature, note a normal household fridge can usually only reach 8 degrees which is not suitable for Camembert maturation. Please contact us if you have queries about condition before booking the class.



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