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The Art of Natural Cheesemaking
Sat., 01/04/2017, 9:00 am – Sun., 02/04/2017, 5:00 pm AEDT
Join David Asher to learn The Art of Natural Cheesemaking
Two days of learning allows students to see many cheeses through the beginning stages of their evolution, and provides insight into how all styles of cheeses can evolve from the very same milk, with the same culture and the same rennet. The workshop will be demonstration style: we will all make cheese together around the pot.
Over lunch each day, we will also taste local and imported examples of the cheeses David will be making in class, along with lots of fresh local produce.
Day 1: The Basics, Fresh + Blue Cheeses
This comprehensive course begins with a session on dairy fermentation, covering Kefir, Creme Fraiche, Cultured Butter and Clabber. In the afternoon we look at rennet cheeses, preparing the basic curd that can become many different styles of cheese, including Camembert, Blue Cheeses, Washed Rind Cheeses, Mozzarella and Feta.
Day 2: French, Alpine + Ricotta Cheeses
On the second morning we make lactic cheeses such as Cream Cheese & Chèvre, and then we take the same curd and age it into Crottin, Valencay and Saint Marcellin. On the second afternoon we make an Alpine Cheese. And with its leftover whey we prepare a batch of fresh, warm Ricotta.