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Time: April 24, 2012 from 6pm to 9:30pm
Location: UBC Farm
Street: 6182 South Campus Road
Website or Map: http://g.co/maps/3qte8
Event Neighbourhood and Type: ubc, farm, workshop, food
Organized By: UBC Farm Community Engagement
Latest Activity: Apr 24, 2012
Join cheesemaker David Asher Rotsztain as we explore the fascinating realm of cheese. David will demonstrate and explain the techniques for making three basic styles of cheese: paneer, yogourt cheese and camembert, an aged rennet cheese. These lessons will provide a solid foundation for those interested in making cheese at home, or anyone who wants to know how their cheese is made.
The workshop will emphasize a ‘natural cheesemaking’, with a focus on simple, DIY methods that are well suited to the home kitchen. David will also discuss the topics of raw milk, rennet-free cheeses and dairy ferments. At the end of the workshop, we will feast on our freshly made cheeses.
What to bring
Bring along a container to take home fresh cheese and some dairy cultures.
Date: Tuesday, April 24th, 6-9:30pm
Location: UBC Farm Centre
6182 South Campus Rd
Cost: $40 (+ $1.99 registration fee).
For more info and to register: http://intro-to-cheese-making-tuesday.eventbrite.ca/
David Asher Rotsztain is an organic farmer and farmstead cheesemaker on Mayne Island. He developed his cheesemaking skills though various teachers, including a Brown Swiss Cow named Sunday on Cortes Island. In addition to making many varieties of cheese at home, David leads cheesemaking workshops for food security-minded organizations and cooking schools around the Salish Sea. He is a dear old friend of the UBC Farm.
Visit guerrillacheese.wordpress.com for more info on David’s workshops.