Basics of Natural Cheesemaking with David Asher - $45
This is a very special workshop to be offered at Preserved!
Learn from the author of The Art of Natural Cheesemaking, David Asher! This introductory course looks into the making of basic rennet cheese curd, the foundational recipe from which nearly every type of cheese evolves. As the curd sets, we'll make a batch of yogurt cheese - a super simple technique, and a great cheese to start with. Kefir, a sustainable, multi-faceted probiotic and cheesemaking starter culture, will also be covered.
This class is outdoors, please dress appropriately. In the event of rain, this class may be subject to cancellation.
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 practices - he explores traditionally cultured, non-corporate methods of cheesemaking.