An Introduction to Cheese Making
Description
Intro to Cheesemaking
Join organic farmer and cheese maker David Asher Rotsztain as we explore the fascinating realm of cheese. David will walk you through the techniques for making three basic styles of fresh cheese: paneer, yogurt cheese and rennet cheese curds, the foundational cheese that can become many different styles of aged cheese.
The workshop will emphasize a ‘natural cheesemaking’, with a focus on simple, DIY methods that are well suited to the home kitchen. David will also discuss the topics of raw milk, rennet-free cheeses and dairy ferments. At the end of the workshop, we will feast on our freshly made cheeses.
What to bring
Bring along a container to take home fresh cheese and some dairy cultures.
Date: Thursday September 12th, 6pm-9pm
Location: UBC Farm Centre
3461 Ross Drive
Vancouver BC
Materials included.
David Asher Rotsztain is an organic farmer and farmstead cheesemaker on Mayne Island. He developed his cheesemaking skills though various teachers, including a Brown Swiss Cow named Sunday on Cortes Island. In addition to making many varieties of cheese at home, David leads cheesemaking workshops for food security-minded organizations and cooking schools around the Salish Sea. He is a dear old friend of the UBC Farm.
Visit guerrillacheese.wordpress.com for more info on David’s workshops.
Refunds & Exchange policy
Please be advised that refunds for workshops are subject to a $5 fee. Refund or exchange requests less than 48 hours prior to the event cannot be accomodated.
Student Ticket Pricing
We offer several student priced tickets to make the workshop more accessible. A valid student card must be presented at the workshop.
