Learning the 'whey' to make cheese
The Student Made Cheese competition assists primary students at a basic level - discovering how cheese is made, where it comes from and the dairy industry as a whole.
Within the Secondary curriculum the cheese making unit crosses over general science subjects such as Chemistry (Year 10), Biology, Food Studies (Home Economics) and Science 21.
The competition follows on from the RNA Teachers' Cheese Making Workshops, led by international dairy judge Russell Smith.
Nowhere else in Australia offers educators free cheese making workshops combined with student cheese making competitions. This program is a unique, hands-on professional development activity for teachers and is the only course approved by Dairy Australia for cheese making in classrooms.
Teachers are given the opportunity to participate in the free workshops and are guided through the process of making either a camembert or blue cheese. The teachers then pass on the information to their students, with the process taking six to seven weeks.
Applications for the Teachers Cheese Making Workshops close 30 November 2019.
Teachers who have previously participated in the workshops and would like a refresher course, can register as an observer.
- Camembert Workshop (1 day workshop) on 12, 13 or 14 March 2019.
- Blue Cheese Workshop on 15 March 2019. Please note, to register for this workshop you must have completed the camembert workshop. You can complete both in 2019.