Cheese Club

Want to learn more about cheese? In the advanced course we will:

Explore blue cheeses

Wash the rinds of stinky washed rind cheeses

Knead mozzarella

Brine feta cheese

Make swiss style hard cheeses.

Be enlightened about goats milk, goats milk cheeses, and the making of the most delicious chevre

Saturday, June 16th from 2pm to 5:30pm. 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

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.

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.

Saturday, June 16th from 9:30am to 1pm. 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.