Event: Intro to Cheese Making

Date: 
Tuesday, May 29, 2012 - 18:00 to 21:45
Event Description: 

Join cheesemaker David Asher Rotsztain as we explore the fascinating realm of cheese. David will demonstrate and explain the techniques for making three basic styles of cheese: paneer, yogourt cheese and camembert, an aged rennet cheese. These lessons will provide a solid foundation for those interested in making cheese at home, or anyone who wants to know how their cheese is made.
 
The workshop will emphasize a ‘natural cheesemaking’, with a focus on simple, DIY methods that are well suited to the home kitchen. David will also discuss the topics of raw milk, rennet-free cheeses and dairy ferments. At the end of the workshop, we will feast on our freshly made cheeses.

What to bring
Bring along a container to take home fresh cheese and some dairy cultures.
 
Draining wheyDate: Tuesday, May 29, 6-9:45pm
Location:  UBC Farm Centre
6182 South Campus Rd
Vancouver BC
Cost: $40 (+ $1.99 registration fee).
Materials included.
 
 To register: http://intro-to-cheese-making-late-may.eventbrite.ca/
 
 
 
 
David Asher Rotsztain is an organic farmer and farmstead cheesemaker on Mayne Island. He developed his cheesemaking skills though various teachers, including a Brown Swiss Cow named Sunday on Cortes Island.  In addition to making many varieties of cheese at home, David leads cheesemaking workshops for food security-minded organizations and cooking schools around the Salish Sea.  He is a dear old friend of the UBC Farm.
 
Visit guerrillacheese.wordpress.com for more info on David’s workshops.