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Introduction to Natural Cheesemaking: Rennet Cheeses, Camembert & Mozzarella
This one day class with David Asher is designed to give a basic understanding of the philosophy of natural cheesemaking. Students will learn about raw milk's microbiology, and how to cultivate an effective starter culture from it; how to curdle their milk with natural rennet; how to make a basic rennet cheese; how to ferment that cheese and stretch it into a fresh mozzarella; and how to age the same cheese into a Camembert with a natural white rind.
module 1: raw milk's microbes; and cultivating a natural starter from them module 2: curdling milk with rennet; and making a basic rennet cheese module 3: salting cheese & ageing into a Camembert module 4: fermenting curd and making Pasta Filata cheeses
The course is demonstration style: students will observe David making cheese, learning about the various aspects of the make as the milk evolves into its final products.
The class runs from 9am (EST) to 4:30pm, with a 1 hour break for lunch (12pm-1pm) and two 15 minute breaks. Class size is limited to 30 students.
The cost is $100 US.
WARNING: Under the Liquor Control Reform Act 1998 it is an offence: To supply alcohol to a person under the age of 18 years (Penalty exceeds $17,000); For a person under the age of 18 years to purchase or receive liquor (Penalty exceeds $700).
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