All too cheesy for this pair
Two Fraser Coast teachers will now be able to pass on their knowledge of cheesemaking - and tasting - after taking part in an unusual workshop in Brisbane.
Margaret Riggs, a biology teacher at Xavier Catholic College, and Barbara Baker from Fraser Coast Anglican College, learned how to make a camembert from scratch when they joined other teachers from across Queensland in attending the Royal National Agricultural (RNA) Association's cheesemaking workshops.
Ms Riggs said after spending the day learning to make cheese, she would be able to teach the method to her students at Xavier.
"I was absolutely knocked out by how much I learned," she said.
Aside from getting to taste a variety of cheeses, the two women were also taught about the enzymes and protein in cheese and the sterilisation and maturation process.
The only trouble, Ms Riggs said, was that she would have to wait six to eight weeks for her camembert to mature before she could eat it.
The RNA cheese workshops are being hosted by renowned cheesemaker Russell Smith.
They were set up in response to damning survey results that found only about half of grade six students knew that cheese could be made from cow, sheep or goats' milk
"The workshops are designed to teach the rare skill of cheesemaking to Queensland teachers and encourage them to take this hands-on curriculum activity back to their schools," RNA chief executive Jonathan Tunny said.
"It's crucial that our students not only understand where their food comes from, but that Australia produces some of the world's finest food on their doorsteps."
Students from Xavier and FCAC will be able to enter their own cheeses in the Queensland Food and Wine Show student-made cheese competition, which last year had more than 100 entries.