Cheesemaking Workshop

Sunday, August 7th, 2011, 9:00am – 4:00pm
instructor: David Asher Rotsztain
cost: $95 + $25 materials fee + HST (lunch included)

The perfect accompaniment to any dinner party and always a favourite purchase at the farmers market, Farmstead Cheese is easy to make and delicious to eat. Alongside cheesemaker David Asher we will explore the various stages of cheesemaking from culturing to l’affinage (ageing). David will demonstrate and explain the techniques for making chevre, mouldy cheeses, mozzarella, feta, paneer, yogourt and kefir and we wll have the opportunity to sample these cheeses as they are prepared. The workshop will emphasize ‘natural cheesemaking’, with a focus on simple, hands-on techniques that can be easily reproduced at home. David will also discuss the history, science and practice of cheesemaking, the politics of raw milk, rennet free cheeses and dairy ferments.

David Asher Rotsztain is an organic farmer and farmstead cheesemaker living on Mayne Island, BC. Though mainly self-taught, he has found inspiration from many teachers including a Brown Swiss cow named Sundae on Cortes Island. David teaches a ‘natural cheesemaking’ that uses on do-it-yourself techniques, natural ingredients and live, home-made cultures. For over five years David has been leading cheesemaking workshops for many food security-minded organizations and cooking schools around the Salish Sea including the Galiano Food Program, the UBC Farm and Lifecycles in Victoria.

Sign up at:  http://www.foxglovefarmbc.ca/programs/program-descriptions-2011/#cheese