Susan Sinclair is a Fraser Coast based artisan cheesemaker who makes a variety of small batch cheeses. She uses hands-on artisan cheese making methods. She loves to adapt cheeses to meet the emerging and diehard cheese lovers' taste buds. Susan is passionate about all things cheese, and decided that if someone can make cheese in a little hut on the side of a mountain then she could do it. After years of making cheese in her kitchen, using traditional techniques, visiting factories, attending cheesemaking courses and researching numerous recipe books, Susan decided to move into cheesemaking fulltime. In 2018, she ordered her 100 litre cheese vat looks to become the first cheesemaker in her region. (Still looking for the right connect between premises and milk supplier).
In conjunction with her passion for cheese, Susan is an advocate for sustainability and completed a Bachelor of Sustainability with the University of New England. This degree developed an awareness of sustainable regional development (people, planet and profits). Following the hardships faced by our dairy farmers in recent years, she wants her milk to be locally sourced and sustainable, and promotes the business model that encourages local economic development and opportunity. Susan's overall aim is to engage in sustainable business practices.
Susan provides cheese-making, sourdough and fermentation workshops and demonstrations with an aim to transfer her cheese-making, sourdough and fermentation knowledge so people can create their own foodie dream. Classes are relaxing, fun and informative. It’s a great way to introduce people to the art of cheese-making and fermented foods (that is sourdough & fermented foods/drinks) .