This term our Year 8 Science classes are studying the science of cheesemaking including chemistry, food science, scientific processes, and researching aspects of the Australian dairy industry while they wait for their Camembert cheeses to mature. As the students are currently learning remotely, today they watched a TAP pre recorded interview with artisan cheese maker, Julian Benson, from Apostle Whey Cheese. Julian described how Apostle Whey was created, the planning and training prior to the new business commencing, the types of cheese produced and the production methods used. He described the pathway of the milk from the dairy through pasteurization and it is then made into cheese or bottled for milk or churned for gelati. The impact of COVID on the business was outlined as it was primarily tourist dependent, but Julian explained that the business could pivot and include their products in Cheese Therapy packs, on the Click for Vic site as well as on site as part of the 12 Apostles Artisan Trail. He was most proud that Apostle Whey Cheese cheese has been awarded international recognition and encouraged students to believe in yourself, talk to positive people, set your goals and work for it. Thanks Julian! Comments are closed.
|
Archives
March 2024
|