Cheese Events

The Australian Specialist Cheesemakers' Association (ASCA) co-ordinates professional cheesemaking education, training and workshops events throughout the year. We also promote cheese related events from around Australia and elsewhere. If you have an event you would like us to include, please email Anne at E: 

2024 Upcoming Events:

Webinar 3 : Ripening Cultures
Tuesday 16th April
6.00pm - 7pm (AEST)


ASCA is pleased to present a series of webinars focusing on cheese cultures by Sabine Poyer, from Laboratoires Standa in Normandy France.  These are presented free for ASCA members. 

About Standa
Standa is a specialised culture laboratory in the heart of Camembert country in Normandy, France.  Standa support cheesemakers (and other food industries) across the world with an extensive range of cultures and offer ongoing assistance to cheesemakers.

Standa Cultures Offers
ASCA have worked with Standa over the last few years.  We order cheese cultures for our members  - note this is offered only for our cheesemaker and start-up cheesemakers members.  We aim to offer this four times each year. Here are the dates for the upcoming 2024 Standa cultures offers (note - we will remind you via email closer to the time):

Open Close Delivery estimate
Mon 11 Mar Fri 22 Mar Late Apr
Mon 27 May Fri 7 Jun Mid Jul
Mon 19 Aug Fri 30 Aug Mid Oct
Mon 4 Nov Fri 15 Nov Late Dec

As part of this ongoing partnership, Standa has offered to run a series of webinars free for our members to help us all better understand the amazing world of cheese cultures, and what they can offer our members with follow up assistance. 

Webinar Host: Sabine Poyer
We are pleased to present our webinar host Sabine Poyer.  Sabine is a Cheese Expert, Technico-Commercial & Sales Engineer at Laboratoires Standa in Normandy France. 

Sabine is ASCA's primary contact at Standa and has generously offered her time to present more background on the Standa cultures, which ones to use for which cheese, how to use them to develop flavour and how to use to manage some common issues. 

The webinars will be approximately one hour each and include a 30 min presentation from Sabine, with time afterwards for some questions and answers.  They will be chaired by Paul Wilson from Nimbin Valley Dairy (Chair ASCA). 

Webinar 3 will focus on ripening and will include:
  • Presentation about the different cheese styles, which cultures can be used for ripening cheeses, depending on the cheese technology
  • Discuss cheesemaking issues like butyric acid flavours, mucor, and rogue blue mould contamination and how to use the PAL cultures in general
  • Q&A

Register here: (free for ASCA members)


JUNE 14-16, Hobart Function & Conference Centre

The Australian Specialty Cheesemakers' Association (ASCA) invites you to our 2024 conference.  

Every two years, ASCA host a conference specifically for the Australian artisan cheese industry.  This year, we are headed to Tasmania!  We have a terrific program lined up for you, with a mix of social, educational, inspirational and technical sessions along with practical bus trips to visit local cheesemakers in the region.  There are three tickets:
  1. Conference program: includes welcome event, day one and two, morning teas and lunches, and tour to local cheesemakers. Registration / ticketing here:
  2. Special Conference Dinner (optional): Registration / ticketing here:
  3. Huon Valley Bus Tour - (optional): Registration / ticketing here:
Choose to attend some or all of the events, as it suits you.  All are welcome!!
View conference program here:

Contact ASCA for conference program and more details: