After an amazing year following his book 'The Art of Natural Cheesemaking', David Asher has been touring the world teaching, talking, making and learning more about natural cheesemaking. We are very excited to confirm that our favourite Canadian natural cheese maker will return to Melbourne. As David primarily works with milk kefir as the innoculant culture we are even more excited - this is our personal favourite SCOBY.
David is going to give us a full 2 days of instruction and demonstrate all of the ways he makes natural cheese making. This intensive workshop goes for 2 days in Melbourne from 10-5, with lunch on both days prepared by Roger and the team at The Fermentary using some of our Ferm' favourites.
Day ONE: first morning session will begin with dairy fermentation, covering Clabber, Kefir, Creme Fraiche, and Cultured Butter.
In the afternoon we look at rennet cheeses, preparing the basic curd that can become many different styles of cheese, including Camembert, Blue Cheeses, Washed Rind Cheeses, Mozzarella and Feta.
On the second morning we make lactic cheeses such as Cream Cheese & Chèvre, and then we take the same curd and age it into Crottin, Valencay and Saint Marcellin.
On the second afternoon we make a wheel of hard Alpine Cheese. And with its leftover whey we prepare a batch of fresh, warm Ricotta.
In the full 2 days you'll see many cheeses through the beginning stages of their evolution, and leave with insight into how all styles of cheeses evolve from the very same milk with the same culture and the same rennet.
For more information on David Asher: http://www.theblacksheepschool.com/
You can purchase his book from us ahead of time, or on the day.