Soft to Hard Cheesemaking
Time: 2:00pm - 5:00pm
In this advanced workshop, we will explore many different aged and fresh cheeses. We will make rennet cheese curds – a basic fresh cheese, then learn how to transform that cheese into camembert, blue cheese, washed rind cheeses and mozzarella.
David Asher is an organic farmer and farmstead cheesemaker on Mayne Island on the west coast of British Columbia, Canada. He picked up his cheesemaking skills from many teachers, including a Brown Swiss cow named Sundae on Cortes Island. David offers cheesemaking workshops with many food sovereignty-minded organizations and cooking schools around the Pacific Northwest including the UBC Farm in Vancouver, and the Foxglove Centre on Saltspring Island.