Wheeling: The Art of Cheese Making

Earlier this year, Mrs Rhana Holt and I descended upon the RNA Showgrounds once again to participate in a two-day course on The Art of Cheese Making. The workshop instilled skills and knowledge on how to make Camembert and Blue Cheese, so that we could take this learning back to the students in the classroom.

Initially, the Year 11 Hospitality students where challenged with the idea that milk could be turned into cheese. However, with an investment of time and energy, they took on the opportunity with enthusiasm. The importance of hygiene and sanitation is paramount when making cheese and at all times the students remained professional and diligent in their pursuit of excellence.

Students entered both Camembert and Blue cheeses (Succulent Southern Camembert and Alluring Atlantic) into the RNA Student Made Cheese competition. The competition provided the opportunity for students from around the state to have their cheeses judged by Mr Russell Smith from Dairy Australia.

We are very proud to announce that we received the second prize for our Camembert entries with a score of 18.5 out of 20! Well done to all those involved, including students Tom Turner, Darcy Campbell, Harry Stone, Caity O’Keefe and Lena Smith. We look forward to participating in this event next year.

Mrs Colleen Beattie, Head of Hospitality and Food Technology