Camembert Cheesemaking Workshop- Barossa
Create a creamy Camembert you'll be proud to serve (and confident to repeat at home).
Service Description
If you've ever dreamed of making a proper bloomy-rind cheese, this is the workshop for you. In our hands-on Camembert Cheesemaking Workshop, you'll learn how to turn fresh milk into a creamy, delicate Camembert with that iconic white rind and you'll understand why each step matters, so you can confidently recreate it at home. Erin will guide you through the full process in a clear, beginner-friendly way (no jargon, no guesswork) from setting the curd to moulding and salting, plus the ripening basics that make Camembert, Camembert. And because this is Cultured Cheese School, it's not just a class it's a Barossa Valley experience at Atze's Corner Wines: morning tea, a cheese platter, and a wine tasting to round out the day. You'll leave with your own cheese to take home, a step-by-step method, and ongoing support so you're not left wondering what to do once you're back in your kitchen. Important at-home requirement (please read) Camembert needs a controlled, cool ripening environment. To successfully finish your cheese at home, you'll need either: a wine fridge, or a second fridge fitted with a temperature adaptor/controller. A standard household fridge is too cold for ripening (we aim for 13-15 degrees) and this one detail makes a huge difference to your results. What you'll learn: The Camembert process from milk to moulds How to handle curds gently for a creamy final texture Salting and early-stage care (what to do and what to avoid) Ripening fundamentals: temperature, humidity, timing, and troubleshooting How to know when it's ready (and how to store it) What's included: All ingredients and equipment provided in class Barossa morning tea Cheese platter Atze's Corner Wines tasting Access to our online Cheesemaking group for on-going support Your handmade cheese to take home Take-home recipe/method and ripening guide *Please bring a small insulated bag or esky to take your cheese home safely Who it's for: Perfect for keen beginners and cheese lovers ready to level up or take on a bit of a challenge. If you've made (or eaten) haloumi and thought, Okay what's next? This is your next delicious challenge. Camembert class is only offered once a year so get in quick to secure your spot!
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
Atze's Corner Wines, Research Road, Nuriootpa SA, Australia
0428048184
erin@culturedcheeseschool.com