Today we say farewell to 8 Lexis Noosa students. We wish them all the very best in their future endeavours and wish them safe travels within Australia and to their home countries.
We have (Willie) Yong Min and (Harry) Sang Geun from Pre-Intermediate classes, Fabian, Patricia and Chiharu from Upper-Intermediate class, Gabriela from IELTS class and we have Yaar and Elena from our Cambridge CAE classes.
Make sure you keep in touch and let us know how you are going!!
An important part of the IELTS exam preparation class is broadening vocabulary and fluency through interacting with native English speakers in real life situations. Teacher Anjali Sheppard organises a number of excursions throughout the twelve week course.
“The course is very intensive” she says. “The students have to concentrate for four hours straight everyday inside a classroom, so having the opportunity to go out and about has the added benefit of refreshing the intensity of the study. Last week we visited a Cheese factory at Maleny in the beautiful Noosa hinterland. The students had to listen to a real life lecture, take notes and write a report. Oh, and of course they got to taste some wonderful Cheese.”
Thank you to Carina Cordeiro for letting us publish your report below. 🙂
The process of cheese making consists of several stages, beginning with the collection of fresh milk from small local dairy farms. As soon as the milk arrives from mixed herds at the cheese factory, it is cooled to 3 degrees Celsius from 37 degrees Celsius before being pumped to the pasteurizer, where it will be heated to 64 degrees Celsius. After the pasteurizing process, it is transferred into a vat, then, cultures such as bacteria, calcium, lactic acid, mould spores and all others are added and left 1 hour until is added the rennet and solid products results. Following this, the curd and the whey are separated, the whey, which is a liquid part becomes food for cows, and the solid part is set to be cut by a metal grill and then be put into moulds and transferred to mature room to be matured for a specific time. At the end, the cheese is packed and finally can be distributed to shops and markets to be consumed by the population.Carina Cordeiro