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Sat, 06 Apr


Riverside Centre

Mozzarella - The Natural Way

Learn how to make Mozzarella from 'Natural Cheesemaking' expert David Asher

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Mozzarella - The Natural Way
Mozzarella - The Natural Way

Time & Location

06 Apr 2024, 6:00 pm – 9:00 pm

Riverside Centre, 289 Main Road Lower Moutere, R.D.2, Upper Moutere 7175, New Zealand

About the Event

Is the allure of mozzarella, with its melty and elastic quality on pizza or its creamy and tender presence in salads, lost on anyone? Certainly not, as it stands as a favorite among the multitude of soft cheeses. Have you ever been curious about crafting it yourself from the comfort of your home using locally sourced raw milk?

Seize this extraordinary chance to gain knowledge from a cheesemaker of international renown through an immersive three-hour workshop. The session will delve into the foundational aspects of artisanal cheesemaking, including the development of your own starters, the creation of simple rennet cheese, and mastering the art of curd pulling to form mozzarella by utilizing natural fermentation processes.

Meet David Asher, a purveyor of Natural Cheesemaking, who revives the time-honored practices of dairying and curdling in the modern cheesemaking landscape. David, originally a farmer and herder on the Canadian west coast, now ventures across the globe imparting his deep-rooted yet innovative cheesemaking methodology. His exploration into the interconnectedness of various food fermentations underscores the significance of micro-scale and conventional food production in today's times. He is the author of 'The Art of Natural Cheesemaking' and the upcoming 'Raw Milk Cheesemaker'.

Limited to 20 participants. Bookings are essential. Bookings close Thursday, 4th April March at 2pm.

This workshop is proudly sponsored by the Riverside Community Trust. Please contact Tanja (at education@riverside.org.nz) for workshop questions or to ask about sponsorship options.

Please note that we will be using Riverside Milk which is RAW milk and may not be suitable for everyone's consumption. The Ministry of Primary Industries advises the following: ‘Raw milk may contain microorganisms that can causeserious illness. To reduce the risk of illness, raw milk should be heated to at least 70 degree Celsius for one minute. This is critical for infants, young children, the elderly, pregnant women and people with weakened immune systems.

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