It’s an impressive turn-around in such a short period of time, given she had no former teaching expertise.
DurationThis month she and husband David, a former lawyer in a Sydney law firm, will be running their workshops in Bathurst, Batemans Bay, Ulladulla, Kiama and Nowra as well as from their new Northbridge premises.
It’s an impressive turn-around in such a short period of time, given she had no former teaching expertise. “I studied science at Sydney Uni,” she says. “It was my sister Lyndall who became interested in cheesemaking about six years ago.
She’d run a bulk health food shop in Coffs Harbour, had studied macrobiotics and taught vegetarian cooking when she was younger. “Originally she attended a course designed for professional cheesemakers.
It was very technical and she spent a lot of time researching and simplifying the methods for the home cook. She now conducts mobile workshops on the mid north coast and in Armidale and Tamworth which she teaches in a simple to understand way.
Sheridan Rogers is an award-winning food and travel writer, food stylist and broadcaster.
A graduate of Leith’s School of Food & Wine, London, Sheridan has over 25 years’ industry experience and is the author of Mini Chef – Cooking with Kids (New Holland 2010), The Cook’s Garden (New Holland 2011), Seasonal Entertaining (HarperCollins), Entertaining At Home (Lansdowne Press) and Sheridan Rogers’ Food Year (Simon & Schuster).
In 2012, she self-published an e-book, A Sweet Little Book. It won a Gold Award in the 2013 eLit book awards in the U.S.A.Photographs throughout are by Andrew Payne (Photographix) and design is by Jill Day.
Another Gold eLit award was won in 2014, for her Mini Chef eBook.
In this beginner-friendly class, you will gain instruction and understanding of basic cheese making techniques
You can learn not only the art and science of turning milk into the most delicious cheeses, but also feast on a delicious home-made, home-grown lunch and wander around the beautiful property.
Join founding Udder Delights Cheese-maker, Sheree Sullivan, in an informative and introductory cheese making class. Each student will be making their own cheese, taking home feta that they made on the day with the option of making ricotta from their whey and camembert from their feta.Â
Uncover the secrets behind creating salty, firm and delicious Haloumi that you love during this hands-on cheese making class!
This course will take you on a deep dive into the cheese-making process, where you will learn about the physical and chemical changes that take place in the milk to turn it into cheese.
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