2-DAY NATURAL CHEESEMAKING CLASS WITH DAVID ASHER - 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.
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.
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.
The classes will be small and focused, with a maximum of 20 people attending.
The class will be taught at Bragginn´s idyllic location in south of Iceland. The studio is housed an underground army barrack that dates back to WW2 and served as the family potato storage for 40 years. The setting is in a quiet rural farm area in little over an hours drive from Reykjavík, surrounded by beautiful open landscapes with views towards some of Icelands most active volcanoes. The area is the largest food production area in Iceland, with plenty of vegetable farmers who grow produce both outdoors and in greenhouses. It is also a geothermal area with plenty of hot water in the ground, selection of swimming pools and many of our national natural treasures and tourist sites close by. In October the Northern Lights might make an appearance.