David Asher is an organic farmer, goatherd, and farmstead cheesemaker, who lives on the gulf islands of British Columbia. A guerrilla cheesemaker, Asher explores traditionally cultured, noncorporate methods of cheesemaking. Though mostly self-taught, he picked up his cheese skills from various teachers, including a Brown Swiss cow, named Sundae, on Cortes Island.
Asher’s Black Sheep School of Cheesemaking offers cheesemaking workshops in partnership with food-sovereignty-minded organizations and communities. His workshops teach a cheesemaking method that is natural, DIY, and well suited to any home kitchen. He has been teaching cheesemaking for over seven years.
Location: Roebuck Farm, New Plymouth, New Zealand | Authors: David Asher
David Asher will lead a two-day workshop at Roebuck Farm in New Plymouth in New Zealand on January 21st and 22nd. Early Bird Pricing of NZ$350 until 11 December, with tickets afterwards available at NZ$395.
Location: 185 Wallaby Hill Rd, Jamberoo, Australia, NSW 2533 | Authors: David Asher
David Asher will teach a workshop on natural cheesemaking at the beautiful Jamberoo Valley Farm in Jamberoo, in the dairy country 1.5hrs south of Sydney. Day one will focus on the basics, as well as fresh and french cheeses. Day two of the workshop will focus on rennet, alpine and blue cheeses. Cost to participate in this course is set at A$712.50 for early birds (before 11 Jan), with a full price of A$750.
On March 18th and 19th, David Asher will lead a two-day workshop at 107 Rooftop Garden in Redfern, Sydney. This class will cover the basics; fresh and french cheeses; rennet; and alpine and blue cheeses.