We are so happy to welcome David Asher back to the farm this summer for a cheesemaking masterclass. This comprehensive course will allow students to see many cheeses through the beginning stages of their evolution, and provides insight into how all styles of cheeses can evolve from the very same milk, with the same culture and the same rennet. The workshop will be demonstration style: students will all make cheese together round the pot.
Lunches and snacks will be provided by the farmers & chefs here at the farm. We'll be eating meals straight from the garden, complemented, of course, by the fresh cheeses made in class. You can expect wood fired pizza with our fresh made mozzarella, among other delicious treats.
Camping is possible for the duration of the class at Bullock Lake Farm. And there are plenty of accommodation options available on the island. Keep in mind that ferry traffic in the summer can affect travel plans - especially on Friday afternoon and Sunday evenings. Arrive early at the ferry terminal, and make reservations if you can.
David Asher is an organic farmer, farmstead cheese maker and cheese educator based on the Gulf Islands of British Columbia, Canada. A guerrilla cheesemaker, David does not make cheese according to standard industrial philosophies - he explores traditionally cultured and more organic methods of cheesemaking.
David offers cheese outreach to communities near and far with the Black Sheep School of Cheesemaking. Through workshops in partnership with food-sovereignty-minded organizations, he shares his distinct cheesemaking style. His workshops teach a cheesemaking method that is natural, DIY, and well suited to the home kitchen or artisanal production. He is the author of The Art of Natural Cheesemaking.
Molly Wilson for information about getting to the farm and camping: email@example.com
and David Asher for information about the class: firstname.lastname@example.org