Brian

A great course, delivered at a great pace and very inspiring. It exceeded my expectations!

Vanessa

Good afternoon Lyndall

Thank you for your hospitality and a fun filled weekend with your Pasta/Gnocchi and Bread making workshop

I have learnt so much  over the weekend, (and its not that difficult).

The package with the accommodation and the workshops is fantastic, (I will surely spread the word)

Best of luck with future workshops like this one.

Travel safe and have a Happy Christmas

Cheers
Vanessa

Annemieke

Hi Lyndall

Just wanted to thank you for the lovely day today. Learnt so much! Ate so well! Looking forward to putting so many things into practice slowly but surely.

Merci et a bientot

Annemieke

Jill

Hey Lyndall,  Thanks for a fabulous day, I loved every minute of it. As soon as I start to make some cheese I’ll be sure to let you know how I’m going. Thanks again, I’m feeling inspired and very lucky to have been the recipient of so much goodness today. Seriously yum!

Cheers, Jill

Lis

Fantastic course! Wonderful session – completely exceeded expectations! Thank you Sally and Alexia.

Josie

The best! A must for all those who love cheese!

Bianca

Excellent workshop!!! You guys are so open to questions, especially for a beginner like me. After watching you make butter it actually blew me away with how simple it was, it was amazing! You guys make cheese making seem so simple, thank you for showing me :))))

Kylie

  • What an absolutely awesome day. I had a fantastic time. Who would have thought that making cheese was so simple. Lunch was amazing as was the company. Well done Lyndall and Margie

Kiri

Thank you so much Lyndall & Margie for a totally cheesy & enjoyable day.. Who would have thought making cheese was that easy.. Your instructions were clear, fun & easy to follow, the food was divine & so was the setting & the company.. Thank you once again.. I can’t wait I to start making CHEESE!!!

Pat

Had wonderful day with really lovely people, throw in great lunch and a fabulous location, wonderful, to all those thinking about doing this course don’t think any longer just do it, no regrets.

Lissa

Thanks so much Lyndall for another lovely day – it was wonderful to share it with Elizabeth – we both really enjoyed the day. Your teaching is terrific. One of Elizabeth’s comments was that it was so good because everything turned out so well – a sign of good teaching.

Cheryl

Hi Lyndall and Margie thanks for a splended day today, we came away very inspired and keen to give it a go! As I type, Lauren is underway with her yogurt, and has made the brine for the camembert for tomorrow and we have filled our family in, on the day of great fun.

We were extremely impressed with the curry, it’s pannier cheese and such an indulgent array of cheeses. Thank you for making everything so clear and easy to understand and a brilliant set of notes to follow.

Katie

Hi Lyndall,

Just wanted to drop you a quick email to let you know how much I enjoyed the workshop on Wed and to thank you for having the extra course. I have been reading through your book and I will be ordering some supplies in a week or two to coincide with my next trip home from work. I can’t wait to get into it!

Thanks again !!

Katie

Marg

Hi Lyndall & Margie
Just wanted to say thanks so much for a wonderful day cheese making in Tenterfield,
we will meet again in the future at one of your bread making classes.
Thanks again
Kind regards
Marg

Grant

A big shout out to the lovely Lyndall….was having a cheesemaking issue this weekend and she not only answered my email, but rang me to explain in further detail. BTW Lyndall, I think your suggested solution has worked!!

Mellanie

Thank you to David and Maddie for demystifying the cheese making process and ensuring we all went home well fed and well educated with feta, Camembert, quark and mascarpone!!!

Karen

Wow ! What a great day we had making cheese ! Lyndall has certainly de-mystified cheese making for us . An amazing lunch, beautiful setting and great company. A thoroughly enjoyable day . We now have the knowledge to make fetta ,ricotta, Camembert,quark, mascarpone and Greek yogurt ! Anybody thinking about doing the course …..Just do it ! You will love it !

Marjie

Hi Lyndall,

You may recall I emailed you a couple of times and you kindly called me back to discuss reasons for my failed camembert and fetta.

Well I bought an electric yoghurt maker and they are now perfect. You were correct in that the Easiyo was killing the starter culture.

So thanks again. I’m a happy camper now.

Cheers,

Marjie

P.S. I love your newsletters.

Lyn

Thanks Lyndall for a great day yesterday. I really had a wonderful time and learned things along the way. I love your enthusiasm and passion for what you do. You are so kind and generous in your manner and a pleasure to be around. Many thanks to Margie as well. She is an amazing asset. till next time, Lyn

Eva

Who would have thought cheesemaking would be so easy, and great fun, thanks guys for a fun day.

Dan

Attended the Soft Cheese Course today.
Great lesson plan. Great instruction. Great day all round.
Finished at 4. Had Ricotta ready to go by 6 and the starter gearing up for tomorrow.
Had high expectations and all were surpassed.

Robyn

At last…. After 4 years of promising to treat myself and do a Cheesemaking Workshop I finally made it today!! What a fantastic experience. Now fired with enthusiasm and cant wait to try it at home.. Thanks to Barbara and Lyndall for a wonderful day!!
PS. Lyndall’s book is now on my birthday wish list.

Dee

Relaxed atmosphere, knowledgeable tutors, excellent size of class & delicious food!

Deanne

Hi Lyndall
Thanks so much to you and Barbara for a fantastic day on Wednesday, Mary-Jane and I enjoyed it so much – very good for the stressed soul. I’m planning to make yoghurt this weekend, and show my teenagers the alchemy of ricotta! If that doesn’t impress them nothing will…

Also thought you might like to know that Ann at the Sapphire Store stocks Norco Gold top – says she sells more of it than the blue top!

Thanks again, hope to see you again soon…

Cheers (or should that be “Cheese”)