Thank you so much for a most instructive and informative class on Friday.
You are a fabulous teacher! I’ve written about the class on my webpage and talked about it on Sydney radio 2CH today.
Absolutely wonderful experience… my children thoroughly enjoyed the baby goats and the cheese was fantastic. Definitely worth a visit.
Very, relaxed laid back atmosphere – a real working farm. Most enjoyable.
Thanks Gloria for all your knowledge and expertise. I really took a lot away from the cheese making course and am putting it into practice with surprisingly good results. Thanks again…
To the horror of many, I’m sure, I made a macaroni cheese with fresh sheep curd. Hey, we have a lot of cheese to eat and it has to go somewhere. I didn’t tell the wife what was in until she’d finished licking the plate, it was delicious!!
Ben Mullins, Sydney
Hello Leaning Oak Folk!
I thought you would appreciate the nice feedback we received about you from some guests of ours who visited you on Saturday. They thoroughly enjoyed your cellar door/dairy experience, loved the fact that the pet goat was part of your cellar door 'staff' and thought your products were all excellent.
Dear Gloria and Allan,
A belated BIG thank you for letting me tag along on Sunday - I found it such an inspiring experience and my head was buzzing all night - good for old brain cells to learn something new. My camembert is doing well and I emailed off to cheeselinks for some basic supplies and the box arrived yesterday!!!!! So fast - I'm now up and running,
Just want to let you know that the fetta and the soft curd was amazing and it's all gone! The goats gold hasn't bloomed orange yet but it seems to be going OK otherwise. The camembert has a beautiful bloom of white on the outside and is almost ready for the next stage. I'm about to order some supplies from cheeselinks. Thanks for a beaut weekend of cheese play.
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