Gavin has been making and teaching people how to make cheese since 2009.Quick Mozzarella

He has successfully made over 50 different types of cheese at home, and have been blogging about this subject at Little Green Cheese for over 7 years.  He has hundreds of cheese making video tutorials available at

The Cheese Making Courses are online where you will make 9 different types of cheese as you follow along to the comprehensive lessons. 

Beginners Cheese Making Course

Now Online Only

You can enrol on the Curd Nerd Academy Beginners Course using this link

The course is available at your own pace in the comfort of your own home.

Cheese making is such a rewarding hobby. Not only can you make cheese in your very own kitchen from store bought milk, you also get to eat and share it with friends and family (who will be in awe of your new super power).

It is fun, enjoyable, and rewarding!

Join Gavin as he helps you cut through the confusion and where you learn the basics of cheese making all the way through to making 9 of cheeses of your own!

Cheese making course


Price: $150 or via a payment plan of $55 per month for 3 months.



Preventing the milk from burning

Thanks Gavin and Kim for our wonderful workshop today! Ann and I loved every moment. Looking forward to mastering the art of cheese making over the coming months/years.

MaryAnne / Eltham
Paneer being cut

Thank you Gavin and Kim. I thoroughly enjoyed the Beginners Cheese Making Course. The cheeses we made and took home were wonderful!  I am itching to make some more cheese at home now.  Pip and I made the Chocolate Ricotta Tart on Sunday evening and then ravioli with ricotta, pumpkin, baby spinach and thyme on Monday evening.  Very keen to attend an advanced cheese making course in 2017!!

Margie / Biloela
Halloumi MM Fresh Cheese Kit

Earlier this year my wife and I did the beginners cheese making course with Gav. As two enthusiasts with some business ideas, we were not only after some basic knowledge how to make cheeses like ricotta, fetta and haloumi. We wanted to know more. More about chemical processes, aging conditions, milk quality requirements, etc. Gav provided exactly what we were after. Not only did he deliver a great course and answered all of our questions. Throughout our conversations he also provided invaluable insights into cheese making trade, detailed chemical process in cheese production and ageing processes. We can highly recommend Gav as a cheese maker guru and instructor!

Nik / Cairnlea
Cheese Making Supplies

56 thoughts on “Cheese Making Courses

  1. Mary says:

    Gavin I am a beginner at cheese making. Watched your video on Colby -your recipe calls for 1/2 package of culture. I bought culture C101 mesophyllic — it is different from yours MO30/31. Can I follow your recipe using my mesophyllic culture.

  2. Grace says:

    Hi Gavin, I am interested in taking the cheesemaking at home course and I am just wondering whether a tax invoice will be provided after I make the payment.

  3. Sonia says:

    Hi Gav, new to this website after ordering a few supplies. I am interested in the on line cheese making course for beginners. I live in North Queensland – Townsville. Do you think the cheese course would be appropriate for our climate up here as it is never very cold. Also in the course will I need to buy a number of the kits. Thanks loving the site already. Sonia

    • Gavin says:

      Hi Sonia, yes, definitely. I have virtually taught home cheesemakers from all climatic regions of the world with great success.

  4. David Cox says:

    Love your recipe for Drunk Cheese using sweet Spanish red wine. A friend or mine makes his own mead. Could I use that instead of the red wine?

    Kind regards


    • Gavin says:

      I can’t see why not. However, it would probably be better for washing the rind of a cheese, as it would impart more flavour that way.

  5. Kim Burgess says:

    I would like to try making the farmhouse cheddar. Is the recipe you use in the video anywhere in print. Also, exactly what culture do you use, I have no real understanding of the various cultures, do you have a video or basic chart?

  6. Jeremy Goodson says:

    I’ve seen a lot of your videos on YouTube and you say use a milk with the highest fat content. Can you just use raw dairy cream for cheeses?

    • Gavin says:

      Hi Jeremy, unfortunately not. There is no protein in cream so it won’t really set a curd if used alone.

      I have been using milk with about 5% fat content (jersey milk) with great success.

      Regards, Gavin

  7. Zazzi says:

    I would like to know how long will I have access to this on-line course. Will I be able to view it multiple times.

  8. Safi says:

    Hi Gavin, I am interstate in your cheese making course so pleas tell me how can I become a beginner student of your teaching course.

  9. Rita Borg says:

    Hi Gavinjust have a quick question the mesophilic culture I purchased how many letters of milk can that be added to to make cheese ? As it states 100 litres of milk
    Regards Rita

  10. Marcelo says:

    Buenas, te consulto, hay alguna forma de poder realizar algun curso en modo español? soy argentino

  11. Gettel says:

    Hi Gavin,
    Our cooking school in Warragul is currently looking for a new Curds +Whey presenter, and we were wondering if you are interested in teaching this class in 2019 which is held twice a year at our school? Kind regards Gettel

  12. Lex Cole says:

    Live out of town. Have a Milker and would like to know more other than basic ricotta and learn about the rennet/culture.

  13. Clare Portelli says:

    Hi Gavin. I am interested in attending one of your cheese workshop for beginners. Could you please tell me when the next work shop will be..

    Many Thanks,

    • Gavin says:

      Hi Clare, unfortunately, we are finished teaching cheese workshops for this year. The next class will be in early 2019. If you sign up to our newsletter you will be notified when the new course dates are available

  14. HADDID Aimed says:

    hello Mr Gavin
    firstly let me thank you for sharing you cheese making experience on youtube , its appreciate

    Is there any chance for foreigners to attend a professional training course for a long duration (+ 03 month). if yes please provide with details

    thank you
    Aimad from Algeria

  15. Sarah says:

    Hi Gav! My partner and I love watching your tutorials. I am wanting to get him a one of your beginners courses for a Christmas present, will you be doing any in the new year? Thanks a bunch!!

  16. Heather says:

    When will you be doing another cheese course at melton south centre as i just missed the last one due to work thanks

    • Gavin says:

      The next cheese making class is tentatively scheduled for 28th October 2017. Booking can be made in the last week of September for term 4 classes

  17. Hernan Vinco says:

    Gavin, when is the cheese making workshop? I checked your website and I couldn’t find the date. Also your schedule for the beginners/advance soap making in the 3rd and 4th term? I am scheduled to attend this Sunday, 4th June, but there’s an emergency call for me that I need to go interstate and I need to cancel my enrolment. I am still interested to continue this on the 3rd or 4th term.



    • Gavin says:

      Hi Hernan, The next cheese making workshop has not been published yet, but tentatively scheduled for 29th or 30th of July. As for rescheduling the soap making course, please call ladies at the Melton South Community Centre on (03) 9747 8576 to fix that up. Looking forward to meeting you on the next course. Gav

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