My feet were hurting, although my hip and ankle were far worse. But that's normal after a big day for me. I don't know if anyone else's feet were aching, but if they were, they weren't showing it. I understand that, because the atmosphere of the people, and the course...well, we were running on pure adrenalin by mid afternoon, learning all that we could, taking everything in....absorbing every word by the teacher;Graham Redhead.
Graham is an excellent teacher, a gentleman with a huge amount of knowledge in the field of cheese.
Quoting from the Cheesemaking Course Website.....
With nearly 30 years experience in the dairy industry, working on both farms and factories, working for both Government and private industry and with formal qualifications in Dairy Technology, Food Technology and Business Management. Graham has a vast knowledge of the cheese and the dairy industry. Graham has provided technical advice to commercial manufacturers for over 20 years in his former role as a technical advisor with the Queensland Government. In this role he developed Australia’s first Farmhouse Cheesemaking course for commercial manufacturers in 1997, which is the predecessor of the current Cheesemaking courses.
- Australian Specialist Cheesemakers Association,
- Dairy Industry Association of Australia,
- Professional member of the Australian Institute of Food Science and Technology,
- Slow Food Australia."
|Colin, Andrew & Graham the teacher.|