June 12th, 2017 - 12:00 am
Location: Sterling College, Craftsbury Commons, VT | Authors: David Asher
The Art of Natural Cheesemaking: From culture propagation to rennet coagulation and on to affinage, this comprehensive and hands on course covers nearly all aspects and styles of farmhouse cheesemaking. Five days of learning allows students to prepare many styles of cheese and observe the stages of their evolution, providing insight into how many cheeses can evolve from the very same milk, with the same culture, and the same rennet. The course will focus on natural methods and a full circle approach to home and micro-scale cheesemaking. Class begins with a session on dairy fermentation, covering kefir, creme fraiche, cultured butter, yogurt, clabber, and quark. Next, we will explore fresh lactic cheeses such as cream cheese, chèvre, and geotrichum-candidum ripened lactic cheeses, including Crottin, Valencay and Saint Marcellin. Well deepen our study by looking at rennet cheeses: One morning, well prepare a basic curd that can become many different styles of cheese. By the afternoon, the curds acidity will have developed, enabling us to stretch the cheese into mozzarella, burratta, and other pasta filata cheeses. We will then investigate blue cheeses and explore the different rind ecologies, including the white fungus of Camembert and the orange rinds of Limburger. Last, we make an Alpine Cheese and a Cheddar; with their leftover whey we prepare a batch of fresh, warm Ricotta. The Art of Natural Cheesemaking offers a well-rounded understanding of the opportunities available to safely and deliciously create value-added dairy products ecologically and without reliance on manufactured cultures.
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Food & Drink
Book: The Art of Natural Cheesemaking - Using Traditional, Non-Industrial Methods and Raw Ingredients to Make the World's Best Cheeses