August 23rd, 2017 - 12:00 am
Location: Linnaea Farm, Cortes Island, British Columbia, Canada | Authors: David Asher
From culture propagation, to rennet coagulation and on to affiance, this five-day-class is an in-depth exploration of the many possibilities of cheese. Students should expect to gain a full understanding of how all of the different styles of cheese are inter-related, and how to bring about the ecological conditions that develop the diverse flavours and forms of cheese. The length of the class allows participants to see cheeses through their many stages of development, and witness the growth of the many ripening cultures that define them. Sold out.
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Food & Drink
| Transition, Homesteading & Community Resilience
Book: The Art of Natural Cheesemaking - Using Traditional, Non-Industrial Methods and Raw Ingredients to Make the World's Best Cheeses