From culture propagation, to rennet coagulation and on to affiance, this five-day-class is an in-depth exploration of the many possibilities of cheese. Students should expect to gain a full understanding of how all of the different styles of cheese are inter-related, and how to bring about the ecological conditions that develop the diverse flavours and forms of cheese. The length of the class allows participants to see cheeses through their many stages of development, and witness the growth of the many ripening cultures that define them.
Cheese styles to be covered in class include:
Dairy ferments, like clabber, kefir, creme fraiche, cultured butter, yogurt.
Fresh cheeses such as Chèvre, fromage frais, Faisselle & Mozzarella
Soft aged cheeses including Camembert, washed rind cheese, blue cheeses, Crottin and Feta
Hard cheeses, like alpine cheese, Cheddar and Gouda.
*Books will be available for sale at the course
August 25th ~ August 29th, 2018 10am – 5:30pm
David Asher is an organic farmer, farmstead cheese maker and cheese educator based on the gulf islands of British Columbia, Canada. A guerrilla cheesemaker, David does not make cheese according to standard industrial philosophies – he explores traditionally cultured and more organic methods of cheesemaking.
David offers cheese outreach to communities near and far with the Black Sheep School of Cheesemaking. Through workshops in partnership with food-sovereignty-minded organizations, he shares his distinct cheesemaking style. His workshops teach a cheesemaking method that is natural, DIY, and well suited to the home kitchen or artisanal production. He is the author of The Art of Natural Cheesemaking.