Cheese making course with David Asher from “The Black Sheep School of Cheesemaking”

We are super proud to present:

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

Held here at Bragginn from 4nd-8th of October 2017

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Course description:

From culture propagation, to rennet coagulation and on to affiance, this five-day-class is an in-depth exploration of the many possibilities of cheese. Students should expect to gain a full understanding of how all of the different styles of cheese are inter-related, and how to bring about the ecological conditions that develop their diverse flavours and forms. The length of the class allows participants to see cheeses through their many stages of development, and witness the growth of the many ripening cultures that define them.

Cheese styles to be covered in class include:
Dairy ferments, like clabber, kefir, creme fraiche, cultured butter, yogurt & skyr.
Fresh cheeses such as chèvre, fromage frais, Faisselle & Mozzarella
Aged lactic cheeses including Crottin, Saint Marcellin and Feta
Aged rennet cheeses including Camembert, washed rind cheese, blue cheeses,
Hard cheeses, like alpine cheese, Cheddar and Gouda.

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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:

First and foremost – 5 days of cheesemaking – with David Asher.

All necessary materials and equipment.

Stay at a nearby guesthouse for 5 nights. The guesthouse is within walking distance (800m away), it is newly renovated and includes a hot tub. Breakfast will be served at the guesthouse. At the farm, Syðra-Langholt, where the guesthouse is located is also a horse rental that we wholeheartedly recommend.

All meals – lunch, dinner, coffee/tea and snacks – Wholesome and delicious local food prepared by Bjarki, an experienced chef and one of the organisers. Bjarki is the founder of a local art and food project Góðgresi where he utilises wild plants and weeds and prepares them as delicacies.

Yoga or meditation sessions as warm up before classes start.

Evening of cheese and wine pairing. Hopefully bonfire if weather allows and tasting of special Icelandic food items.

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

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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 (not to be cheesy but, in our opinion best enjoyed from the hot tub).

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Prices:

1800 USD per person / 1700 EUR / 200.000 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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