My aim is to set out as simply as possible the basic principles behind cheese making and share with you some of my favourite recipes, so that you can ultimately enjoy all the wonderful cheeses you can make.I would like to say at this stage that the skills required to make a good cheese can not be taught - they can only be learned by experience.

Become an artisan home cheesemaker and experience the ageless craft of making cheese.

The day cheese course is usally a demonstration of four different cheeses - Cheddar, Mascarponi, Fetta and Ricotta or Gouda, Camembert, Lipour and Quark. The day begins at 10am and I work through from the milk to the cheese, stopping for a light lunch of cheese and biscuits, then ending the demonstration around 3pm. Afterwards there is time to purchase any specialized cheese making equipment that you may require.

Exculsive high quality cheese making equipment. Ceramic cheese mould & wooden press, Traditional Feta and Ricotta wooden frames and Camembert ...

Exculsive high quality cheese making equipment from Kowhai Cheese
Cheese making equipment is not readily available in NZ. It is expensive to bring into the country, so I have designed some exclusive hand crafted pieces of equipment to make the process more simple.

Cuisine Champions of Cheese Awards

Hobbyist Cheese Category

I co-spnsonsor the Hobbyist Cheese Category at the New Zealand Cuisine Champions of Cheese Awards. Cheeses eligible for this category are those not made for retail distribution. Volume not to exceed 100kg within any 12 month time period.

There are two Awards within this category:
Katherine Mowbray Champion Hobbyist Cheesemaker
Curds and Whey Champion Hobbyist Cheese