January 15 - 19, 2018

The Art of Natural Cheesemaking

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From culture propagation to rennet coagulation and on to affinage, this comprehensive and hands-on course covers nearly all aspects and styles of farmhouse cheesemaking. Follow the lead of renowned cheese maker David Asher for a well-rounded understanding of the opportunities available to safely and deliciously create value-added dairy products ecologically and without reliance on manufactured cultures.

Five days of learning allows students to prepare many styles of cheese and observe the stages of their evolution, providing insight into how many cheeses can evolve from the very same milk, with the same culture, and the same rennet. The course will focus on natural methods and a full circle approach to home and micro-scale cheesemaking.

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