Introduction to Natural Cheesemaking

Introduction to Natural Cheesemaking

An introductory course that looks into the making of basic rennet cheese curd, the foundational recipe from which nearly every type of rennet cheese evolves, including Camembert, which will be explored in detail. Kefir, a multifaceted probiotic and cheesemaking starter culture, will also be covered.

Instructor:

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, non-corporate 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. For more information on David and his workshops, please visit www.theblacksheepschool.com

Where:

This exciting workshop will be held in the stunning new Nourish Kitchen & Cafe in Victoria's inner Harbour. This space was designed, in part, by local Victoria photographer Kelly Brown, who also took the beautiful photos in David's book The Art of Natural Cheesemaking.

Check out this blog post to get a sense of this inspiring location.

*Cash wine bar will be available!

**This workshop is organised by Hatchet & Seed www.hatchetnseed.ca

For more information please contact Solara 250-385-5010