MEET ERIN

My journey with cheese started over two decades ago.

 

I've worked across Australia with companies of all sizes - from large-scale production to boutique artisan operations. Through it all, one thing stayed constant: my love for the craft.

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I started Cultured Cheese School because I wanted to share that love. There's something truly magical about watching someone turn a pot of fresh milk into beautiful cheese with their own hands. The look on people's faces when they first see milk turn into a solid and curds form into a solid block - that's why I do this.

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Our workshops are offered at various locations by pop-up. Where I live and host the most workshop's are in the cellar door at Atze's Corner Wines in the Barossa Valley, surrounded by wine barrels and the beautiful Barossa landscape. It's not just a class it's a full experience. Morning tea, hands-on learning, wine tasting, and a cheese platter to finish.

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Every participant leaves with the cheese they made, recipes, and the confidence to keep making cheese at home. And if you ever get stuck at home, our Cheese Enthusiasts community is always there to help.

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Whether you're a complete beginner or a passionate foodie looking for something new, I'd love to welcome you to the family.