Learn About Cheese

At Staffords, we truly believe in expanding your experience of cheese. We don't just stock and sell the finest Australian and international cheese - we want to immerse you in the subtleties afforded by the endless variety of types, textures, aromas and, especially, flavours. Things get even more interesting when you match cheeses with the right wines, so we offer you the opportunity to learn about this topic too.

We also want you to know that cheesemaking is something you can learn. Yes, you! The principles are relatively straightforward to come to grips with. Mastering them is another thing, but that's also a matter of practising. And you can't practise until you learn the basics.

Our courses and classes are reasonably priced and led by people who know their stuff and know how to convey what they know. In all cases, bookings are essential as spaces are limited.

Special Events

Cooking with Bellata Pasta

Conducted instore at Staffords Fine Cheese, from 6pm-7pm, Lisa Fenwick from Bellata Gold, Australian pasta producers from Tamworth will conduct a cooking demonstration with Bellata pasta and our cheese.

  • 2 December 2005
Cost: free

Matching Cheese with Wine

Conducted at Leichhardt Hotel, 95 Norton St Leichhardt from 6.30pm-8.30pm in conjunction with The Wine Academy and McWilliams Wines. Celebrity Chef Mr Peter Howard will be our guest to answer any of your questions about food matching. Peter is the Chairman of the Royal Easter Show Fine Food Committee.

  • 2 September 2005
Cost: $22 members, $27.50 non-members.

Classes

Cheese Appreciation

We offer one night introductory courses in cheese appreciation, including discussion of the major cheese types and tastings to compare the differences between some Australian farmhouse and international cheeses.

  • 14 June 2005
  • 22 June 2005
Cost: $60 members, $70 non-members.

Cheese Making

Classes are held at Sydney Secondary College, 210 Balmain Rd Leichhardt and run from 9.30am-3.30pm. The instructor is Carole Willman, renowned Melbourne cheesemaker from with 20 years cheesemaking experience and co-author of the book Home Cheesemaking.

  • 5 March 2006 - Camembert/Blue Cheese (tbc)
  • 4 March 2006 - Camembert/Blue Cheese (tbc)
  • 13 November 2005 - Blue Cheese
  • 12 November 2005 - Camembert
  • 5 July 2005 - Camembert
  • 6 July 2005 - Blue Cheese
  • 7 July 2005 - Fetta
Cost: $150 members, $165 non-members (includes lunch). Bookings are essential.
Discounts apply for enrolling in more than one class.

Downloads

You can download a summary of cheese terms in pdf format here.

You can download guidelines to handling fine cheese here.

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