About

Curdsy was a project in the making for years, even before I knew cheesemaking would be the path I would follow. Following the completion of my culinary studies in Lyon, France, I've immersed myself in diverse culinary environments, including restaurants, events, and catering services. This journey has taken me from France to Melbourne, where I've been based since 2018.

During the pandemic, I re-discovered my love for cheese, a skill I started exploring whilst working in restaurants. After completing my training at “The Cheese School” in Castlemaine followed by months of trial and error, I created a cheese that I’m really proud of, which represents who I am and where I come from…. the grilled cheese.

My vision is to make a cheese, surrounded by a range of condiments, just so I can combine both my love for cheesemaking and passion for cooking. Putting my skills and experience together, my first condiment is the smokey chili chutney. With an already (tiny) cult following, this chutney is a product of what I love about cooking, fresh ingredients being transformed to something comforting and delicious.

In November 2023, I took the leap of faith and launched “Curdsy”. The name was inspired by “curd”, the milk jelly, and my favorite hobby, tap dance as we always finish class with a lovely curtsy.