NATURAL CHEESEMAKING 2-DAY WORKSHOP
led by Rodney Dunn, Co-Founder and Stephen Peak, Head Chef of The Agrarian Kitchen

Next 2-day Class:  Monday 22 + Tuesday 23 September 2025

Cost: AU$990.00 per person / Duration: 9.00am to 4.00pm each day / Guests per class: 12

Location:  The Agrarian Kitchen, 11A The Avenue, New Norfolk, Tasmania, Australia

Inclusions:  Hands-on cheesemaking experience / Lunch matched with wine each day / Recipes

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Many years ago we had the pleasure of hosting Canadian cheesemaker David Asher to teach his classes in Natural cheesemaking at The Agrarian Kitchen. This back to the origins cheesemaking style resonated deeply with us. So much so that when we opened the restaurant we implemented his methods with a desire to make all the cheese this way. Five years, through failures and success we are now proud to have a natural cheesemaking program that supplies cheese for the cooking school, kiosk and a menu to choose from for our diners in the restaurant. 

Join Rodney Dunn, Co-Founder of The Agrarian Kitchen and Stephen Peak, Head Chef of The Agrarian Kitchen restaurant for two days exploring this world and setting yourself up to be able to make cheese this way at home.

Over the two days you will learn to make the following cheese.

Cultured butter

Chèvre

Saint-Marcellin

Feta

Ricotta

Camembert 

Mozzarella / Burrata

Alpine style (gruyère, raclette, tilsit etc)

Cheddar

You will be able to take home the following cheese.

Saint-Marcellin

Feta

Camembert

Alpine cheese