The Artisan Cheese making Academy Australia evolved during extensive consultation with Industry over the past 4 years and through the South Australian Cheese Maker in Residence Program (2010 – 2012). This has enabled us to identify skills gaps in our young industry, and tailor contemporary learning for Artisan style cheese making.
The courses have been carefully structured to collectively address all aspects of Artisan cheese making and will continue to be reviewed to ensure they remain relevant to industry needs.
Local and International experts will be incorporated into the program to ensure we are teaching best practice techniques. This is a much needed and welcomed initiative for the continued growth of Artisan Cheese in our country. We look forward to sharing the learning with you. — Kris Lloyd. Chair ACMAA
While South Australia has a long and successful history as a large scale producer of dairy products, the emergence of artisan cheese making from cow, goat and sheep’s milk has been a relatively recent development.
In recognition of the importance of this emerging industry to the State’s economy and its potential for further expansion, the State government funded the Cheesemaker in Residence Program to develop technical and professional educational programs to strengthen and support artisan cheese making.
With the assistance of some of the world’s leading cheese masters, a comprehensive range of highly professional, high impact courses have been developed to assist industry not only acquire the skills required to produce world class artisan cheese but also operate effectively and profitably.
To deliver these courses to the standard demanded by industry not only in South Australia but internationally the Artisan Cheese Making Academy Australia has been established through a joint venture partnership between industry and government.
The Artisan Cheese Making Academy Australia is part of the Regency International Centre at the TAFE SA Regency Campus. View TAFE SA Campuses in a larger map