Natural Cheesemaking

Explore the world of cheesemaking without the use of laboratory-grown, freeze-dried cultures with celebrated cheesemaker David Asher, author of The Art of Natural Cheesemaking. An organic farmer, farmstead cheesemaker and educator at his Black Sheep School of Cheesemaking located
in British Columbia, David will show you how diverse cheeses are related, and how they can evolve from an organically inspired cheesemaking philosophy. This series of four, hands-on workshops will show you how to go beyond standard industrial practices, giving you the step-by-step tools you need to practice a cheesemaking method that is natural, DIY and well suited to the home kitchen or artisanal production. Become a guerrilla cheese-maker!

JANUARY 30:
9am~noon: Introduction to Rennet Cheesemaking
An introductory course that looks into 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.

1~4pm: Chèvre and Mouldy Goat Cheeses
Fresh Chèvre is the starting point for this workshop - a simple cheese that is a breeze to make at home. Participants will then learn how to prepare mouldy aged goat cheeses like Crottin, Saint Valencay and Saint Marcellin from the very same Chèvre curd.

JANUARY 31:
9am~noon: Alpine and Blue Cheeses
Learn all about the making of hard, alpine style cheeses, as well as a variety of blues. In this class we explore, in detail, the making of a hard cheese known as Tomme. We'll also learn all about how to age blue cheeses, using a homegrown culture of Penicillium roqueforti. Learn what differentiates Stilton from Roquefort from Gorgonzola, and how to give cheeses beautiful blue veins. And then with the leftover whey we'll prepare a fresh batch of creamy Ricotta.

1~4pm: Mozzarella, Burrata & Oaxacan String Cheese
These beautiful stretched cheeses are known as Pasta Filata, and all are intimately related to each other. Learn the fast and slow methods of making these cheeses, naturally, without the use of packaged cultures or citric acid!

Held at Food+Shelter a creative food, art and design space located in Highland Park.