Artisan Cheesemaking - A Taste of Camembert & Brie
Level 2

ACE219 Artisan Cheesemaking - A Taste of Camembert & Brie

  • NMIT is part of Te Pūkenga

    This means that you will now graduate with a Te Pūkenga qualification. Read more

  • Course code


  • Locations and dates

    No start dates are currently available. Register to be informed when new dates are added.
  • Length

    One evening only.

  • Credits


New programme.

Learn to make camembert and brie cheese with Karen Trafford from Wangapeka Cheese.

Learn to make these popular cheeses.
This short course is perfect for professionals and enthusiasts.

There are limited places so secure yours today.

This short course is held in the main kitchen in T block, off Nile Street.

Look out for our other cheesemaking short courses. Sign up to our e-newsletter to be kept informed.


Karen Trafford from Wangapeka
Karen Trafford, Wangapeka Cheese


Karen Trafford (and Daryl) are the owner operators of Wangapeka Family Dairy(external link) based in Wakefield. The journey where Karen became a skilled cheesemaker began on the family dairy farm when Karen was asked to provide fresh raw milk for a cheese-making course. This lead to Karen and Daryl moving in a new direction and to pursue a new approach to farming and food. Both from dairy, sheep- and beef-farming backgrounds, they had been milking cows for Fonterra for over two decades and realised that there was merit in a more holistic, quality over quantity approach to farming.
Wangapeka Family Dairy is a holistic farm-to-market dairy business where the key to success is being hands on with everything from pasture to plate (the finished product). Using high-protein milk from a small herd of organically farmed cows, a large range of cheese (from blue to brie) and dairy products using traditional, European methods with a Kiwi twist is distributed locally.

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