About me

Susan Sinclair is a Fraser Coast based artisan cheesemaker and sourdough baker.   Susan is passionate about all things cheese, sourdough and fermented drinks. Susan 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. (Susan is still looking for the right connection between premises and milk supplier.  The fraser coast region dairy industry has been heavily impacted by extreme weather conditions and profitability within the industry.).

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) .  

 

 

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