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Two Day Natural Cheesemaking Workshop: $300

$150.00$300.00

$300 per person. A $150 deposit can be paid here to reserve your space, with the remainder due January 31, 2018. Or you can choose to pay in full now. The $150 deposit is non-refundable however you choose to pay. January 31, 2018 is also the cancelation deadline.

Learn the art of cheesemaking with David Asher, of Black Sheep School of Cheesemaking and author of The Art of Natural Cheesemaking.

This comprehensive course begins with a session on dairy fermentation, covering Kefir, Creme Fraiche, Cultured Butter and Clabber. 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 and Mozzarella.

On the second morning we make soft lactic cheeses such as Cream Cheese & Chèvre, then we take the same curd and age it into Crottin, Valencay and Saint Marcellin. On the second afternoon we make a hard Alpine Cheese. And with its leftover whey we prepare a batch of fresh, warm Ricotta.

Two days of learning allows students to see many cheeses through the beginning stages of their evolution, and provides insight into how all styles of cheeses can evolve from the very same milk, with the same culture and the same rennet. The workshop will be demonstration style: we all make cheese together round the pot.

 

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Description

Natural Cheesemaking

Manitobans have two THREE opportunities to learn the art of natural cheesemaking with David Asher.

Space in these small group workshops is very limited, so be sure to book your space asap!

 

NEW: Saturday, February 24 & Sunday, February 25

St.Norbert, Manitoba

Presented by: Edible Alchemy + Aurora Farm

Workshop at: Aurora Farm

 

Wednesday, February 28 & Thursday, March 1

Morden, Manitoba (1 h 40 min SW of downtown Winnipeg)

Presented by: Big Oak Farm

Workshop at: Big Oak Farm

 

Saturday, March 3 & Sunday, March 4 ** SOLD OUT ** 

If you can’t make the Morden or St. Norbert workshops, please email us at
hello@homesteaderfest.ca to be added to a waiting list in the event of cancellations.

Thalberg, Manitoba (1 hour N of downtown Winnipeg)

Presented by: DIY Homesteader Festival

Workshop at Cityfolk Farm

 

Included:
// two days of instruction
// lunches, snacks, coffee & tea (and lots of cheese tasting!)
// all materials & ingredients
// rennet & kefir culture to take home

 

Not Included:
// transportation to workshop location
// breakfasts + dinners

 

*For the Morden workshop, house stays can be accommodated upon request.

*For the Thalberg workshop, we can provide a list of nearby accommodations.

 

David Asher:

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 and more organic 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.

Additional information

Select workshop:

Feb 24 & 25 – St. Norbert, MB: Full Ticket, Feb 24 & 25 – St. Norbert, MB: Deposit, Feb 28 & March 1 – Morden, MB: Full Ticket, Feb 28 & March 1 – Morden, MB: Deposit, March 3 & 4 – Thalberg, MB: Full Ticket, March 3 & 4 – Thalberg, MB: Deposit