This second course with David Asher focuses on more challenging cheeses; those that require more careful curd handling like Brie, high temperature cooking like Comte, or more complex ripening like Bleu d’Auvergne. The class will offer a review of natural methods before entering into the throes of raw milk cheesemaking. In five days we will cover a breadth of makes, including white rinded half-lactic cheeses; stirred curd blue cheeses, washed curd cheeses, milled curd cheeses, and a full alpine make, focusing on styles that are only hinted at in the introductory course (link to first course here). We will begin by preparing a hand-ladled Brie, learning what makes the cheese as creamy as possible. On the second day, we will make a Bleu D’auvergne, exploring the method to give the cheese its beautiful blue eyes. On day three, we will wash our curds to make both a small & mouldy Saint Nectaire, and a big orange wheel of Gouda. On the fourth day, we will learn about milled curd cheeses, preparing and pressing a truckle that will ripen into a cloth-bound Cheddar or naturally rinded Cantal. And on the final day, we will conceive a traditional full-alpine cheese, cooking the curd to a high temperature before pressing it into a massive wheel of Comté.
“Natural Cheesemaking: Next Level Cheeses” explores how natural methods help evolve the best characteristics in all styles of cheese. This class is for the aspiring home-cheesemaker or farmstead producer wishing to improve their game and make more traditional raw milk cheeses without manufactured cultures. It’s sure to be an ambitious and delicious week!