Vancouver's Leader in Transition toward Strong, Resilient, Complete Communities
Time: April 25, 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 12, 2012
In this advanced workshop, we will explore many different aged and fresh cheeses. Two new classes of cheeses will be introduced: hard cheeses and goat-milk cheeses. We will examine some of the many pathways for ageing soft cheeses by demonstrating the techniques of making blue cheeses, washed rind cheeses and feta. In addition, we will be learning about whey cheeses and mozzarella. Bring your cheesy questions, and David will help you along with your cheesemaking adventures.
Date: Wednesday, April 25th, 6-9:30pm
Location: UBC Farm Centre
6182 South Campus Rd
Cost: $40 (+ $1.99 registration fee).
For more info and to register: http://advanced-cheese-making-workshop.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.