The courses are expensive but I always say, worth every penny and more for the things you learn.
I've never regretted doing the Brisbane course (same as Glen did) it gave me a really good base of understanding (not expert by any means) to make standard cheeses. And I can say the $400 at the time plus, motel room, travel and food wasn't easy by a long shot... oh to have them close by!
I always thought I didn't want to waste time and money making cheese letting it mature for years to find I'd missed something really basic out of the steps.
When the camembert turned black it wasn't disaster as it happened quickly and you can sort it out and start again, but with cheddar it's a different story.
That's what I think, but hey I'm biased.