The National Centre for Dairy Education (NCDE) and Dairy Australia run a series of informative webinars for Australian dairy manufacturers. The webinar series is open to anyone associated with dairy manufacturing in Australia, including small cheesemakers, large producers and associated businesses, either via a season pass or at a one-off cost of $35.
This interactive webinar will be presented by experienced professional cheesemaker and consultant, Peter Wisler, of Nutrition Connect. It will focus on camembert, brie and washed rind cheese styles, and will involve a 30 minute presentation followed by interactive discussion addressing specific questions provided by participants in advance. If you would like to participate, prepare your questions now and contact Jenny Penfold (details below).
Date: Wednesday 10th August, 2016
Time: 2-3pm EST (please allow for time differences in other zones)
Topic: Major problems and defects in soft-ripened cheeses
Location: your computer
Registration deadline: Tuesday 9th August, 2016
Cost: $35, or free if you have a season pass
is a qualified Swiss cheesemaker with over 30 years industry experience. He
migrated to Australia in 1993 and worked in a variety of dairy companies before
joining Dupont (formerly Danisco), focusing on starter cultures for the dairy
industry among other things. Today, Peter runs his own company, including
consulting to dairy companies in the field of R&D, problem solving and
Full details can be downloaded via the attached invitation.
If you have a webinar season pass, simply register via email to Jenny Penfold at the NCDE, with the name and date of the webinar. Alternatively, you can register by clicking on the link provided below.
Cost: $35, or free for season pass-holders
Tickets / Information: https://www.regonline.com.au/webinar20160810
Experience an extraordinary week in Paris during the 2018 Salon de l'Agriculture... view details →
Discover the vibrant cheese scene in London with a select group of cheese professionals... view details →
Learn the art of Italian artisan cheesemaking with ASCA member, Sapori e Saperi... view details →
It's all about AUSTRALIAN CHEESE, and it's coming to Sydney soon! view details →
Christophe Prodanu tells us about making raclette in the Swiss Alps ... view details →