Cheese Club

The next cheese club is set for this Wednesday at the Hall.

Due to the overwhelming request – we will try to make feta cheese!

Bring your molds if you have one – Cost is $15-$20 per person.

You must RSVP if you want to come. Class size is limited.

We are going to be making Camembert and Dream Cheese in oil.

Check out both recipes on David’s web site: http://thewayofcheese.com/2013/02/14/camembert/

You must RSVP if you want to come. I must limit the class size.

Class is $15-$20 sliding scale.

I have the Blue penicillin mold strain for blue-veined cheese.

Check out David’s section on Blue cheese at: http://thewayofcheese.com/2013/02/13/blue-cheese/

Sliding Scale $15-$20

You must RSVP as I must limit the number.

We are going to be making David’s Smoked Chipolte Pepper Paneer and Dream Cheese in Olive oil.

Check out both recipes on David’s web site: http://thewayofcheese.com/2012/01/21/peaceful-dream-cheese-in-olive-oil/

You must RSVP if you want to come. I must limit the class size.

Class is $15-$20 sliding scale.

The next meeting of the Fabulous Cheese Club is 1pm -3:30pm on Saturday November 22.

We are going to try to make a Brie.

Please bring in a couple of yogurt containers (or any other genius finds) to make the molds.

And please RSVP so I know how much milk to buy.

Check out David’s instructions at: http://thewayofcheese.com/2013/02/14/camembert/

Our next cheese making Adventure will be on Friday October 24th for – Mozzarella!! See you all at 7pm.

Here’s the link to David’s 30 minute mozza recipe:

http://thewayofcheese.com/2013/02/12/mozzarella/

The Cheese Club is an informal group of cheese enthusiasts and is open to anyone – But you MUST RSVP if you want to come so that I have enough supplies for everyone.

If you’ve been to one of David’s Cheese workshops – and left inspired – but then been unsure where to start – then this club is for you.

We’re going to start an informal group to share experiences, equipment, make some easy cheese together and inspire each other to be bold and make new cheese!

We’ll be experimenting with yogurt cheese on Thursday night. And then decide what we want to try next.

Join cheesemaker David Asher Rotsztain as we explore the fascinating realm of cheese. David will demonstrate and explain the techniques for making three basic styles of cheese: paneer, yogourt cheese and camembert, an aged rennet cheese. These lessons will provide a solid foundation for those interested in making cheese at home, or anyone who wants to know how their cheese is made.

The workshop will emphasize a ‘natural cheesemaking’, with a focus on simple, DIY methods that are well suited to the home kitchen. David will also discuss the topics of raw milk, rennet-free cheeses and dairy ferments. At the end of the workshop, we will feast on our freshly made cheeses.

Friday, May 23rd 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.

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.

Come join cheesemaker David Rotsztain for a Community Cheesemaking party. Anyone who has taken one of David’s classes in the past (including the Beginners class earlier this afternoon) is welcome to join this refresher course, and socialize while making a community wheel of cheese.

Cost is $10 per person to pay for milk. Bring your own snacks and drinks! Class 5:30pm-9pm

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.

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.