Learn the secrets of traditional cheesemaking with guerilla cheesemaker David Asher, author of “The Art of Natural Cheesemaking” in this one-day hands-on workshop. The class will begin with a lesson on dairy fermentation, focusing on the making of kefir, yogurt, yogurt cheese, creme fraiche, and cultured butter. Following the introductory session, David will focus on rennet cheeses, making fresh cheese curd, and exploring the different forms that this basic cheese can take, including: Camembert, Limburger, Feta and Mozzarella.

Learn how diverse cheeses can evolve from milk with a full-circle, organically inspired cheesemaking philosophy and taste finished examples of the cheeses that will be made in class. Students will get to take home their very own cheese cultures, as well as some helpful tools for making cheese, including a copy of David’s new book. The workshop also includes a family-style meal at SHED.