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.
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.
The Cheesemaker
Alexandra Cleanthous
Ever since I can remember, my dream has been to learn how to cook. But growing up in Cyprus in the early 2000s, becoming a chef wasn’t seen as a wise or respectable career choice.
So, I found myself studying Political Science and History, eventually earning a Master’s degree in France.
That’s when everything changed. Living in France opened my eyes to a kind of cooking I had never experienced before. There was no turning back—I had to become a chef. Fast forward a year or two, and I was in Lyon, learning to cook and finally living my childhood dream. I did the hard work: restaurants, catering, events—anything and everything you’d expect from a chef.
Today, I share my love of food through my cheese making. Inspired by my roots and the flavours I love, Curdsy is, in many ways, my alter ego.
