Join Mayne Island farmer and cheese maker David Asher Rotsztain as we explore the fascinating realm of cheese. David will walk you through the techniques for making three basic styles of fresh cheese: paneer, yogurt cheese and rennet cheese curds, the foundational cheese that can become many different styles of aged cheese.  We’ll also talk about kefir, the politics of raw milk, and rennet free cheeses.

David Asher is a Mayne Island based guerrilla cheesemaker, exploring traditionally cultured, non-corporate methods of cheesemaking.  Though mostly self-taught, he picked up his cheese skills from various teachers, including a Brown Swiss cow named Sundae on Cortes Island.

David offers cheese outreach to communities around BC through cheesemaking workshops in partnerships with diverse food-sovereignty-minded organizations.  His workshops teach a cheesemaking method that is natural, DIY and well suited to any home kitchen. David has been teaching cheesemaking for over seven years.

Friday, Oct 25th from 1pm-4:30pm. 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: galianofoodprograms@gmail.com

What to bring: a container or two to take home fresh made cheese and some dairy cultures.