Cheese Making Workshop with David Asher
Organised by Riverside Education
Saturday, 6th April, 6pm to 9pm
$35 per participants. Sponsorships available.
Limited Spaces. Bookings essential.
At Riverside Centre (Rangimarie Hall)
Who doesn't like mozzarella? Gooey and stretchy on pizza or fresh and soft in salads, this is definitely one of the most popular soft cheeses around. Have you ever wondered how to make it at home, using local raw milk?
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Then don't miss out on this amazing opportunity to learn from an experienced and internationally known cheese maker. This 3-hour hands-on class covers the basics of natural cheesemaking, including how to cultivate your own starter culture, how to make a basic rennet cheese, and how to stretch the cheese into mozzarella using natural fermentation.
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David Asher is a Natural Cheesemaker, bringing the traditions of dairying, fermentation, and coagulation back into this age-old craft. A former farmer and goatherd from the west coast of Canada, David now travels widely, sharing a very old but also very new approach to cheesemaking. Through teaching about the use of in-house starter cultures and natural rennet from calves and kids, David helps cheesemakers around the world reclaim their traditional cheeses. He also explores the relations of all food fermentations and the important role of small-scale and traditional food production in our modern world. David is the author of 'The Art of Natural Cheesemaking' and the upcoming 'Raw Milk Cheesemaker'.Â
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Please bring along two containers to take home a starter culture and some rennet.
Bookings close Thursday, 4th April at 2pm. Book Now.
This workshop is proudly sponsored by the Riverside Community Trust. Please contact Tanja (at education@riverside.org.nz)Â for workshop questions.
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.’
