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Class Level: All levels
Age Requirements: 16 and older
Average Class Size: 12
Teacher: David Asher

What you'll learn in this cheese making class:

Explore the world of cheesemaking without the use of laboratory-grown, freeze-dried cultures with celebrated cheesemaker David Asher, author of The Art of Natural Cheesemaking. An organic farmer, farmstead cheesemaker and educator at his Black Sheep School of Cheesemaking located
in British Columbia, David will show you how diverse cheeses are related, and how they can evolve from an organically inspired cheesemaking philosophy. This series of four, hands-on workshops will show you how to go beyond standard industrial practices, giving you the step-by-step tools you need to practice a cheesemaking method that is natural, DIY and well suited to the home kitchen or artisanal production. Become a guerrilla cheese-maker!

9am~noon: Introduction to Rennet Cheesemaking
An introductory course that looks into 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.

1~4pm: Chèvre and Mouldy Goat Cheeses
Fresh Chèvre is the starting point for this workshop - a simple cheese that is a breeze to make at home. Participants will then learn how to prepare mouldy aged goat cheeses like Crottin, Saint Valencay and Saint Marcellin from the very same Chèvre curd.

9am~noon: Alpine and Blue Cheeses
Learn all about the making of hard, alpine style cheeses, as well as a variety of blues. In this class we explore, in detail, the making of a hard cheese known as Tomme. We'll also learn all about how to age blue cheeses, using a homegrown culture of Penicillium roqueforti. Learn what differentiates Stilton from Roquefort from Gorgonzola, and how to give cheeses beautiful blue veins. And then with the leftover whey we'll prepare a fresh batch of creamy Ricotta.

1~4pm: Mozzarella, Burrata & Oaxacan String Cheese
These beautiful stretched cheeses are known as Pasta Filata, and all are intimately related to each other. Learn the fast and slow methods of making these cheeses, naturally, without the use of packaged cultures or citric acid!

Held at Food+Shelter a creative food, art and design space located in Highland Park.

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Refund Policy
Cancellations made up to one week prior to a class are eligible for a full refund less transaction fees incurred by the Institute from both purchase and refund. Fees paid may also be applied as credit for a future class. Due to class demand, cancellations made three to seven days prior to a class are eligible for a fifty percent refund, or credit for the full fee may be applied to a future class. Cancellations made less than seventy two hours before an event are not eligible for refunds or credit.


Institute of Domestic Technology

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School: Institute of Domestic Technology

Institute of Domestic Technology

Established in 2011 the Institute of Domestic Technology’s mission is to reignite the passion of how we make food, the ingredients we source and the farms on which they originate.

Through classes, workshops, tours and events the Institute will be a resource to discover lost arts, invent new ones and...

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