2 day Cheesemaking Course with David Asher

2-day Natural Cheesemaking Class
with David Asher
author of The Art of Natural Cheesemaking

October 14-15

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Course description:

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.

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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.

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What is included:

2 days of cheesemaking

All necessary materials and equipment.

Lunch both Saturday and Sunday

David Asher´s book – The Art of Natural Cheesemaking – will be available for sale.

For accommodation we recommend our neighbours in Syðra Langholt at Guesthouse Saga. 

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The classes will be small and focused, with a maximum of 20 people attending.

Our setting is in a quiet rural farm area, surrounded by beautiful views towards some of our most active volcanoes and a large sky. In October the Northern Lights might make an appearance.

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Prices:

570 USD per person / 60.000 ISK

Please contact us on our e-mail if you want to book or if you have any questions – bragginn.leirogkaffi@gmail.com

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Useful links:

The Black Sheep School of Cheesemaking

Find and follow them on Facebook  … and Instagram

Our event on Facebook, please share the love with all you know would be interested.

The guesthouse and horse rental at Syðra-Langholt.

More detailed information about the area.

 

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