Say Cheese: The skills of caseiculture taught at Eungai Hall

Workshop facilitator Julie Humphris explains the milk heating process.

THE morning of Sunday 21 January saw a group of enthusiastic cheese fanciers converge at Eungai Soldiers Memorial Hall for a three hour workshop, designed not as a degustation event with crackers and wine, but a hands-on learning and sharing exercise.

Workshop facilitator and local farmer Julie Humphris welcomed thirteen participants to the beginners cheesemaking session, explaining there was no need for fancy equipment, with most items readily available from household kitchens, though a dairy/milk thermometer is a minimal investment in achieving superior results.

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Julie’s family homestead, ‘Blue Marble Farm’, located just off the Stuarts Point Road, operates on dedicated, diverse and inclusive permaculture principles.

The recent workshop drew upon practical experience, home grown produce and the ethics of keeping old skills alive, with participants exploring age-old terms such as ‘curds’, ‘whey’ and ‘rennet’, and the broader art of ‘caseiculture’ (a fancy term for cheese making).

“I really enjoyed learning the art of cheese making,” participant Jo Kelly commented.

“Meeting new people, making connections and testing everything was amazing.”

This was the fourth beginners cheese making workshop, with more planned for the future.

“We have more coming up, as well as a sourdough one on 11 February and a permaculture guild building one on 10 March,” Julie said.

“All our workshops are based around homesteading skills.”

For more information on upcoming workshops and homesteading skills, visit or follow the farm on social media.


A cow milking demonstration.

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