The Art of Natural Cheese Making with David Asher. 5 Day Course

The Art of Natural Cheese Making with David Asher. 5 Day Course
Join us for the very special paddock to plate course with renowned Natural Cheese maker David Asher, B.C

The workshop starts with visiting the on-site bio-dynamic, organic dairy farm to collect fresh from the cow raw milk. David will then take students on an indepth journey through natural cheese making. Working with nature and using natural fermentation techniques David will share the secrets on how to evolve simple milk using the same natural home grown cultures to create an array of mouthwatering cheeses. You will learn about culture creation, rennet, history and science behind the fermentation of milk and care of cheese. (For fuller details of course content email info@preserved.co.nz)

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.

Only two courses in New Zealand, and the first one is fully booked. Dates of second is 4th to the 8th of February 2019 at Diamond Harbour.

Places are strictly limited.
Cost includes morning tea & lunch each day.
Price:
NZ$ 1,000.00 including GST
Purchase Qty:
 

Preserved Eatery and Cook School, Market stall, Preserved Eat

2i Waipapa Avenue
Diamond Harbour
Christchurch

03 3294 465