An Introduction to Cheese Making

Intro to Cheese Making

Join organic farmer and cheese maker David Asher Rotsztain as we explore the fascinating realm of cheese. David will walk you through the techniques for making three basic styles of fresh cheese: paneer, yogurt cheese and rennet cheese curds, the foundational cheese that can become many different styles of aged cheese.

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.

Date: Wednesday September 11th, 6pm-9pm

Location: UBC Farm Centre

3461 Ross Drive

Vancouver BC

Map: http://goo.gl/maps/MMO1

Materials included.

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.