David Asher is coming back to New Zealand to teach his sought-after classes in using old and traditional methods of cheesemaking. He helps cheesemakers around the world reclaim their traditional cheeses.

From culture propagation to rennet coagulation and on to affinage, this comprehensive and hands-on course covers many aspects of natural farmhouse cheesemaking. Students can expect to learn how simple traditional methods can lead to a safe, effective, and delicious raw (or pasteurized) milk cheesemaking; and how the philosophies of fermentation of natural wine, beer, sourdough and dairy are all interrelated.

You will learn to make cheeses such as Mozzarella, Queso Oaxaca and Burrata, Tomme, and Bleu d’Auvergne.

Bookings are essential. Spaces are limited. Book here: https://docs.google.com/for...

For more info: https://www.riverside.org.n...