Natasha Morgan and Sharon Flynn of The Fermentary welcome David Asher, wild fermenter and author of The Art of Natural Cheesemaking. In a rare opportunity, David joins us all the way from Canada to share the art of natural cheesemaking using traditional, non-industrial methods.
David is an organic farmer, farmstead cheese maker and cheese educator based on the gulf islands of British Columbia, Canada. A guerrilla cheesemaker, David explores traditionally cultured, non-corporate methods of cheesemaking.
Learn to make a broad selection of cheeses entirely naturally – without packaged starters and unnecessary ingredients. The course will focus on a cheesemaking style that is traditionally inspired, and will instruct how to keep your own starter cultures, how to grow your own cheese fungi and how to source the best possible milk for cheesemaking. The course will be demonstration style, with participation encouraged – we’ will all make cheese together round the table.
Participants will learn all about dairy fermentation, focusing on the making of kefir, creme fraîche, yogurt, and cultured butter.
In the afternoon we will prepare fresh Chèvre and cream cheese, using kefir as a starter. Participants will then learn how to prepare mouldy aged goats cheeses like Crottin, Saint Valencay and Saint Marcellin from the very same chèvre.
In the morning we will explore the making of basic rennet cheese curd, the foundational recipe from which nearly every type of rennet cheese evolves, including Camembert, which will be explored in detail. Kefir, a multifaceted probiotic and cheesemaking starter culture, will also be covered.
In the afternoon, participants will learn how to transform their curds into Limburger, Feta and Mozzarella, and how to make their cheeses blue. We will also explore the making of Tomme, a firm alpine cheese, and with the leftover whey we will prepare a batch of fresh ricotta.
Natural Cheese Making course includes:
Oak and Monkey Puzzle workshops include morning tea, snacks and 2 course kitchen garden lunch picked fresh from the estate kitchen garden and local seasonal produce – such as slow cooked Jonai Meatsmiths pork, garden greens and salads d, followed by panna cotta with organic berries, all made by Natasha Morgan.