This comprehensive course begins with a session on dairy fermentation, covering Kefir, Yogurt and Cultured Butter. In the afternoon we will look at rennet cheeses, preparing a lactic fermented cheese and a rennet cheese that can then be transformed into a washed rind cheese. The class will end by making a batch of ricotta from the whey.
This course will allow students to see many cheeses through the beginning stages of their evolution, and provides insight into how all styles of cheeses evolve from the very same milk.
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, non-corporate methods of
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.