Erica Dibden has learned cheese making her own way; she has not been to any Dairy Institute for training. The cheese-maker used to make cheese from the milk drawn from the jersey cows in the cow-shed of her family in Tilba Tilba on the New South Wales south coast. The cheese-maker has been rightly awarded as the Australia’s cheese idol, for her unique creations. Erica has got Dairy Australia scholarship, which will take her to Europe to broaden her cheese-making domain as she would come in contact of the cheese experts.
But the cheese-maker wants to come back home and blend in her experience with creativity. Well, I think cheese-making is an exhaustive domain and there are various technical aspects that will add to the quality to her products
