Natural Cheesemaking 101


Learn to make cheese with David Asher of the Black Sheep School of Cheesemaking. David will demonstrate the techniques for making chevre, mozzarella,  paneer, yogourt cheese, kefir, alpine cheeses and mouldy cheeses. The workshop will emphasize a ‘natural cheesemaking’, with a focus on simple, DIY techniques that can be easily reproduced at home. David will also discuss the history and science of cheesemaking and the politics of raw milk.  Students will also get to take home their very own cheese-making pets!

David Asher is an organic farmer,  goatherd and farmstead cheesemaker on the gulf islands of British Columbia.  A guerrilla cheesemaker, David explores traditionally cultured, non-corporate methods of cheesemaking.  Though mostly self-taught, he picked up his cheese skills from various teachers, including a Brown Swiss cow named Sundae on Cortes Island.

Find more info about David and his delicious cheese at: guerrilacheese

Sunday September 1 at the Vallican Whole in the Slocan Valley

This workshop is $45, and space is limited. To register please email the valley permaculture guild or call 250-226-7402

This is part of our HOMESTEADING 101 essential skill Workshop series.

One thought on “Natural Cheesemaking 101

  1. I just attended his beginners’ workshop at the Grist Mill in Keremeos, B.C. What a wonderful, informative and understandable workshop. A great teacher and fun time. I am ready to start some cheese in my own kitchen !!

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