Changes at Little Green Workshops

[@jomcd2073]

A very good move. I live in the other side of Melbourne and could never get to your face to face classes. Online suit me. Yours is a business l would recommend to everyone. Great products and great service.

[@ToffInOz]

So very happy for you and the family. You all work hard for this and it is good to see that the business has grown so much. Leaving nearby, I was looking forward to the opportunity to meet our very own Bob Ross of Cheesemaking in person, once COVID-19 restrictions and Kim’s treatment are a distant memory. But,this is better. I can not wait to watch you in your new studio.

[@LittleGreenWorkshops]

Thanks Toff!

[@Anna-ry4nz]

Suggestions - Definitely update past tutorials & direct viewers from the older videos. For example. I got the Camembert kit and the directions in your Camembert video are very different from the kits instructions. Then while trying to clarify some things, I read q&a from people and you answered with very relevant updated things you would do differently, ie, just to top up the hoops once with the curd as a posed to drain fill drain fill etc.. Thank You Gavin & Kim, the workshop looks great! ❤️

[@LittleGreenWorkshops]

Hi Anna. Thanks for the suggestions.

[@thesillverpocketwatch704]

This really is just a positive for me as I live in the USA

[@adamlee3772]

Great video mate. I’ll be signing up for the online course. Looking forward to making, and possibly selling, British/Australian cheeses where I now live in France to Brits/Aussies/Kiwis living in Europe. Whilst we all love the amazing variety and excellent quality cheeses at French supermarkets and markets, a lot still miss the good old good quality cheddars and the like. I am curious if you have done any tutorials for making two of my favourite cheeses, and if you haven't, perhaps you could consider them. Comté style and Époisses de Bourgogne style cheeses. I know they are both Appellation d'origine contrôlée cheeses so you would have to be careful in presenting them after the recent cheese and desist issue. The French can be even more protective, that’s cool but still best to be careful. Good luck from an Aussie living near Cognac.

[@kathyaylward7222]

Love the studio looks awesome and very sensible decision in this time of our lives to not hold workshops.

[@LittleGreenWorkshops]

Thanks Kathy!

[@thewrenchreviews9986]

Awesome new studio! Congratulations!

[@LittleGreenWorkshops]

Thank you 😊