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5-day Natural Cheesemaking Class with David Asher author of The Art of Natural Cheesemaking


Dr. Bill Schindler will be participating in a 5-day Natural Cheesemaking Class with David Asher author of The Art of Natural Cheesemaking. This will be an amazing opportunity to expand the Food Evolutions Project into the cheesemaking arena.

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This five-day-class is an in-depth exploration of the many possibilities of cheese.  Students should expect to gain a full understanding of how all of the different styles of cheese are inter-related, and how to bring about the ecological conditions that develop the diverse flavours and forms of cheese.  The length of the class allows participants to see cheeses through their many stages of development, and witness the growth of the many ripening cultures that define them.

David's Bio:

David Asher is an organic farmer, farmstead cheese maker and cheese 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 and more organic methods of cheesemaking.

David offers cheese outreach to communities near and far with the Black 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.

Earlier Event: October 3
Fermented Shark Research
Later Event: October 9
Food on the Edge