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It’s all about the beer. Be your own boss and start to write history by making the best beer in town!
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Brewhouses – different types (BHM3 & BHW & BH Brew Houses)
Fermentation tanks / cisterns (FT & FTP)
Maturation tanks – cisterns (MT & MTP)
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Our Cheesemaking Recipes!

“Your ultimate beginner’s guide for cheesemaking 101”

Step-by-Step Process Optimisation for Artisan Burrata Makers

Artisan burrata succeeds or fails on consistency: a clean stretch, a soft pouch, and a centre of fresh cream and stracciatella that does not ooze out too early. For Australian makers working with cow’s milk, small changes in culture, temperature, or timing can quickly affect yield, shelf life, and how each ball tastes when served…

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Australian Food Safety Standards: What Cheese Makers Must Do to Stay Compliant

Australian cheese makers need to follow clear food safety standards that apply to every cheese making step, from raw milk intake to packing the finished slice of cheese. These rules apply whether you produce artisan cheeses, industrial cheddar cheese, or small batches of soft cheeses like camembert. Staying compliant keeps customers safe, protects your business,…

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Selecting and Maintaining Cheese Kettles for Small-Batch Mozzarella Production

Selecting the right cheese kettle for small-batch mozzarella and looking after it well makes it easier to create a smooth, stretchy and satisfying cheese every time. Mozzarella is a fresh cheese that is usually eaten within a short time, so your equipment has to protect the milky flavor and texture from the very first step….

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Practical Guide to Rennet Selection: Animal vs Microbial for Australian Cheesemakers

Rennet is at the heart of cheesemaking, turning warm milk into curds and whey so cheese makers can shape and age the cheese they want. The way you add rennet, and which type you choose, changes how the curds form, how the cheese tastes, and how well it fits vegetarian expectations. For Australian artisan and…

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