Natural Cheesemaking with David Asher -SOLD OUT-


  • Ceres Environmental Park Kitchen Stewart St & Roberts St Brunswick East VIC 3057 Australia

-SOLD OUT-


Saturday 27th of February: 10:00am- 4:30pm with a half hour lunch break from 1- 1:30

Sunday 28th of February: 10:00am- 4:30pm with a half hour lunch break from 1- 1:30

Complimentary lunch included!

Scroll down for a more detailed program.


Welcome DAVID ASHER wild fermenter and author of The Art of Natural Cheesemaking.  He's coming all the way from Canada to show us how he makes the most interesting and divine cheeses using traditional, non-industrial methods. 

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 explores traditionally cultured, non-corporate methods of cheesemaking.

Learn to make a broad selection of cheeses entirely naturally - without packaged starters and unnecessary ingredients.  The course will focus on a cheesemaking style that is traditionally inspired, and will instruct how to keep your own starter cultures, how to grow your own cheese fungi and how to source the best possible milk for cheesemaking.  The course will be demonstration style, with participation encouraged - we’ll all make cheese together round the table.



Day 1:
Participants will learn all about kefir culture, and how it can be used to make yogurt, creme fraiche and cultured butter.

In the afternoon we will prepare fresh Chèvre and cream cheese, using kefir as a starter. Participants will then learn how to prepare mouldy aged goats cheeses like Crottin, Saint Valencay and Saint Marcellin from the very same chèvre.


Day 2:
In the morning we will explore 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.

In the afternoon, participants will learn how to transform their curds into Limburger, Feta and Mozzarella, and how to make their cheeses blue. We will also explore the making of Tomme, a firm alpine cheese, and with the leftover whey, we'll prepare a batch of freshricotta.

Lunch will be provided during a half- hour lunch break each day.