{"id":6921,"date":"2020-08-29T15:15:39","date_gmt":"2020-08-29T19:15:39","guid":{"rendered":"https:\/\/cheeselover.ca\/?p=6921"},"modified":"2020-09-01T20:48:46","modified_gmt":"2020-09-02T00:48:46","slug":"back-to-school-with-david-asher-to-learn-natural-cheesemaking","status":"publish","type":"post","link":"https:\/\/cheeselover.ca\/index.php\/2020\/08\/29\/back-to-school-with-david-asher-to-learn-natural-cheesemaking\/","title":{"rendered":"Back to school with David Asher to learn natural cheesemaking"},"content":{"rendered":"
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Making Mozzarella at home sounds mighty appealing! All photography by Kelly Brown.<\/em><\/figcaption><\/figure>\n

Hey, hey, hey, I\u2019m going back to school! (See update in PS below.)<\/p>\n

I\u2019m enrolled to take a class in natural cheesemaking with the man who wrote the book on the subject, David Asher. He\u00a0is an organic farmer,\u00a0farmstead cheesemaker, cheese educator and author based on one of the gulf islands off British Columbia.<\/p>\n

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David Asher: Guerilla cheesemaker.<\/em><\/figcaption><\/figure>\n

David runs the Black Sheep School of Cheesemaking<\/a>, exploring traditionally cultured and organic methods of cheesemaking. His workshops, online and in person, teach a cheesemaking method that is natural, DIY, and well suited to the home kitchen or artisanal production.<\/p>\n<\/div>\n

I\u2019m enrolled in Introduction to Natural Cheesemaking: Rennet Cheeses, Camembert & Mozzarella. The idea of making tasty Camembert at home really appeals to me.<\/p>\n

To prepare, I\u2019ve been reading The Art of Natural Cheesemaking, the book in which David outlines his philosophy of \u201cguerilla cheesemaking,\u201d covers the basic elements of cheesemaking, includes 35 easy-to-follow recipes and instruction on sourcing good milk, including raw milk, making rennet\u2014and making good cheese without it, avoiding additives and chemicals, and much more.<\/p>\n

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The Art of Natural Cheesemaking by David Asher.<\/em><\/figcaption><\/figure>\n

Learn more about the book and order it<\/a> for convenient home delivery via Amazon at our Bookstore at CheeseLover.ca.<\/p>\n

The one-day online class I\u2019ll be taking is designed to give a basic understanding of the philosophy of natural cheesemaking. We\u2019ll learn about raw milk\u2019s microbiology and how to cultivate an effective starter culture from it; how to curdle milk with natural rennet; how to make a basic rennet cheese; how to ferment that cheese and stretch it into a fresh Mozzarella; and how to age the same cheese into a Camembert with a natural white rind.<\/p>\n

I cannot wait to try my new-found skills in our home kitchen. I\u2019ll be sure post a report here.<\/p>\n

Other upcoming online classes include:<\/p>\n