Want to learn more about cheese? In the advanced course we will:
Explore blue cheeses
Wash the rinds of stinky washed rind cheeses
Brine feta cheese
Make swiss style hard cheeses.
Be enlightened about goats milk, goats milk cheeses, and the making of the most delicious chevre
Saturday, June 16th from 2pm to 5:30pm. Cost of the course is $30 – $40 sliding scale. Please bring cheese-friendly snacks. You must RSVP to Alison if you want to attend. Email: firstname.lastname@example.org
David Asher Rotsztain is an organic farmer and farmstead cheesemaker on Mayne Island on the west coast of BC. He picked up his cheesemaking skills from various teachers, including a Brown Swiss cow named Sundae on Cortes Island. David offers cheesemaking workshops with many food security-minded organizations around the Salish Sea including Lifecycles Society in Victoria, the UBC Farm in Vancouver, and the Foxglove Centre on Saltspring Island.
Check out guerrillacheese.wordpress.com for photos of David making cheese.