Tommy and Alice plating our cheese course. Young Hebden Cow paired with warm black apple malt loaf made with apples slowly blackened over six weeks, toasted in butter and glazed with sourdough miso treacle. Served with bitter chicory, Oldstead honeycomb, and finished tableside with our own elderberry balsamic. | The Black Swan at Oldstead - Michelin Star Restaurant with Rooms

One day. 8 hours. 8 types of cheese. 🧀⁠ ⁠ If you’ve ever wanted to go from curious to confident in cheesemaking, this is the course that will fast-track your skills.⁠ From Brie to Cheddar, Halloumi to Feta — you’ll learn to make them all in just one day with step-by-step guidance (no experience needed).⁠ ⁠ 📍 Upcoming Intensive Cheesemaking 1 Courses⁠ ⁠ Canberra – Saturday 15 Nov 2025 (3 places remaining) – $385⁠ Melbourne – Saturday 7 Feb 2026 – $385⁠ Brisbane – Saturday 28 Feb 2026 – $385⁠ Sy