Cairns CAMEMBERT Workshop - September 27
Camembert Cheesemaking Workshop - Distil On The Hill - Cairns
Service Description
Ever wanted to make Camembert, the kind with that dreamy white bloomy rind and a soft, gooey centre that makes people go quiet at the table? In this hands-on Camembert Cheesemaking Workshop, you’ll learn how to turn fresh milk into a proper French-style Camembert from scratch, with Erin guiding you step-by-step. You’ll get a clear, beginner-friendly method you can repeat at home, plus all the little details that make the difference (moulding, draining, salting, and the ripening “magic” that transforms it into a showstopper). Along the way, you’ll enjoy a complimentary drink from our hosts - Distil on the Hill. You’ll leave with your own handmade Camembert to take home, the recipe and method, and the confidence to recreate it for family and friends — because pulling out a cheese you made yourself is a next-level flex. What you’ll learn: The Camembert-making process from start to finish How to handle curds gently for that soft, creamy final texture Key temperatures and timing (and what to do if things go off-track) How to salt, care for, and ripen your Camembert at home for the best results What’s included: All ingredients are provided, to keep costs down we have asked you bring your own pot, details below. Complimentary drink of your choice — see the menu pictures. Your handmade Camembert to take home Take-home recipe/method and ongoing support Who it’s for: Perfect for beginners and curious food lovers — no experience needed. If you love learning by doing (and you love cheese), you’ll fit right in. What to bring: Please bring a pot with a lid, 4–7 litre is best. An insulated bag or esky to take your cheese home in. Important (Camembert requirement): Camembert needs a controlled ripening temperature at home. You’ll need a wine fridge or second fridge, plus an adaptor, to maintain 13–15°C. Add on’s: To continue making cheese at home, please choose the essentials at checkout: Camembert cultures & wraps Feta Kit Haloumi Kit Each pack will give you the ingredients to make 4 batches of each cheese and are discounted when you buy with a class booking. As another Add-on option we are offering an exclusive Distil on the Hill Gin Kit which includes: 200ml Distil On The Hill Mandarin Gin - there most popular Gin served at the venue! Tonic, Soda and local a Local Garnish pack. All you need to make cocktails while your cheese is brewing in the background. It is essential you order these now so I can bring them up with me to avoid postage fees.
Upcoming Sessions
Cancellation Policy
Changes or cancellations by Cultured Cheese School Cultured Cheese School reserves the right to cancel a workshop or change a workshop date at any time up to 14 days prior to the scheduled class date. If we cancel or change a class date, you will be offered one of the following options: Refund of the amount paid (for cash/card payments), or If you paid using a voucher/gift certificate, the voucher will be reinstated so it can be used again, or Transfer to another workshop date (subject to availability). Bookings All workshop places must be booked and paid for in advance. Your booking is confirmed once payment is received. No refunds All customer bookings are non-refundable. This includes change of mind, inability to attend, travel issues, or personal circumstances (except as outlined under Extreme last-minute circumstances below). Changing your workshop date (transfers) You are welcome to transfer your booking to another available workshop date (subject to availability). To transfer, you must contact us more than 14 days (2 weeks) before your scheduled workshop date. Transfers requested within 14 days of your workshop date cannot be accepted. Extreme last-minute circumstances We understand that genuine emergencies can happen. If you are unable to attend at the last minute due to an extreme circumstance and you can provide reasonable proof, please contact Erin as soon as possible. In these cases, you may be offered the option to re-book into another session at 50% of the workshop price (subject to availability). This option is offered at our discretion and is intended for exceptional situations. Travel and other costs Cultured Cheese School is not responsible for any travel, accommodation, or other costs associated with attending or the cancellation of a workshop. Contact To request a transfer or discuss exceptional circumstances, please email erin@culturedcheeseschool.com (or call 0428 048 184 for urgent matters).
Contact Details
0428048184
erin@culturedcheeseschool.com
Atze's Corner Wines, Research Road, Nuriootpa SA, Australia