<?xml version="1.0" encoding="UTF-8"?><rss xmlns:dc="http://purl.org/dc/elements/1.1/" xmlns:content="http://purl.org/rss/1.0/modules/content/" xmlns:atom="http://www.w3.org/2005/Atom" version="2.0"><channel><title><![CDATA[Cultured Cheese School Pty Ltd]]></title><description><![CDATA[Hands-on Barossa cheesemaking workshops + private consultations with Erin—learn all the ins and outs of Cheesemaking.]]></description><link>https://www.culturedcheeseschool.com/blog</link><generator>RSS for Node</generator><lastBuildDate>Thu, 30 Apr 2026 07:44:02 GMT</lastBuildDate><atom:link href="https://www.culturedcheeseschool.com/blog-feed.xml" rel="self" type="application/rss+xml"/><item><title><![CDATA[The push it took to start Cultured Cheese School]]></title><description><![CDATA[The thing about living in Sweden (2011–2014) is that you learn to love a lot of things: clean lines, crisp air that wakes you up like a slap, and the kind of winter light that makes everything feel a little bit cinematic, oh and how to be a little less Bambi on ice like! Cheese, though? Sweden isn’t exactly out here seducing you with it. So when November 2013 rolled around, I did what any sensible person with a quietly aching dairy-shaped hole in their heart would do: I ducked down to Nice,...]]></description><link>https://www.culturedcheeseschool.com/post/the-push-it-took-to-start-cultured-cheese-school</link><guid isPermaLink="false">69ee669040a0465aa6c7aab3</guid><category><![CDATA[Recipes and Inspiration]]></category><pubDate>Sun, 26 Apr 2026 19:38:47 GMT</pubDate><enclosure url="https://static.wixstatic.com/media/6bf434_960a607041fe4882a84f1b32f1e9dce6~mv2.jpg/v1/fit/w_1000,h_1000,al_c,q_80/file.png" length="0" type="image/png"/><dc:creator>Erin Jones</dc:creator></item><item><title><![CDATA[Feta vs Store-Bought: Why Homemade Wins Every Time]]></title><description><![CDATA[Once you've tasted fresh, handmade feta, the plastic-wrapped supermarket version just doesn't compare. Here's what makes homemade feta so special — and why it's worth making yourself.]]></description><link>https://www.culturedcheeseschool.com/post/feta-vs-store-bought-why-homemade-wins-every-time</link><guid isPermaLink="false">69e939ffb17cf497ceb1e248</guid><category><![CDATA[Recipes and Inspiration]]></category><pubDate>Wed, 22 Apr 2026 21:17:08 GMT</pubDate><enclosure url="https://static.wixstatic.com/media/6bf434_88c992968c884e0aa7170b7878f4369f~mv2.jpg/v1/fit/w_716,h_720,al_c,q_80/file.png" length="0" type="image/png"/><dc:creator>Erin Jones</dc:creator></item><item><title><![CDATA["A Day at Atze's Corner Wines: What to Expect at Our Workshops"]]></title><description><![CDATA[Wondering what a cheesemaking workshop actually looks like? From morning tea to your first stretch of haloumi, here's a behind-the-scenes peek at a typical day at our cellar door in the Barossa.]]></description><link>https://www.culturedcheeseschool.com/post/a-day-at-atze-s-corner-wines-what-to-expect-at-our-workshops</link><guid isPermaLink="false">69e9387b25a9c96f142b0636</guid><category><![CDATA[Workshop Life]]></category><pubDate>Wed, 22 Apr 2026 21:11:22 GMT</pubDate><enclosure url="https://static.wixstatic.com/media/6bf434_b197e3dc1ee24f5a969f7ee58602d13a~mv2.png/v1/fit/w_854,h_626,al_c,q_80/file.png" length="0" type="image/png"/><dc:creator>Erin Jones</dc:creator></item><item><title><![CDATA[Why Unhomogenised Milk Makes Better Cheese]]></title><description><![CDATA[Not all milk is created equal. After 20+ years of cheesemaking, I can tell you that unhomogenised milk produces better texture, richer flavour, and higher yields. Here's why it matters and what to look for at the shops.]]></description><link>https://www.culturedcheeseschool.com/post/why-unhomogenised-milk-makes-better-cheese</link><guid isPermaLink="false">69e93606878e9c72fc46bc93</guid><category><![CDATA[The Science]]></category><pubDate>Wed, 22 Apr 2026 20:59:10 GMT</pubDate><enclosure url="https://static.wixstatic.com/media/6bf434_11dace9508374e63b437aaa06889cf14~mv2.jpg/v1/fit/w_834,h_834,al_c,q_80/file.png" length="0" type="image/png"/><dc:creator>Erin Jones</dc:creator></item><item><title><![CDATA[5 Tips for Making Perfect Haloumi at Home]]></title><description><![CDATA[here's nothing quite like perfectly grilled halloumi — golden and crispy on the outside, soft and squeaky on the inside. But getting it right isn't always as simple as it looks. Whether you've ended up with a rubbery result or cheese stuck to the pan, you're not alone! In this post, we're sharing 5 tips to help you nail it every single time. ]]></description><link>https://www.culturedcheeseschool.com/post/5-tips-for-making-perfect-haloumi-at-home</link><guid isPermaLink="false">69e9316825a9c96f142af5e3</guid><category><![CDATA[Tips and Tricks]]></category><pubDate>Wed, 22 Apr 2026 20:49:42 GMT</pubDate><enclosure url="https://static.wixstatic.com/media/6bf434_f8789e0d57ef46f594b64208240b1e5f~mv2.png/v1/fit/w_676,h_406,al_c,q_80/file.png" length="0" type="image/png"/><dc:creator>Erin Jones</dc:creator></item></channel></rss>