Specialty Goat & Sheep Cheeses
May 13-17, 2019
Faculty: David Asher
To begin the course, students will learn about the nuances of goat and sheep milk. We will ferment the milk to see it evolve its community of native microorganisms, and learn how this culture can be used for cheesemaking. Our cheese makes will begin with soft lactic cheeses, including fresh cheeses like chevre and brebis, and aged ones like valencay and saint maure, learning how goat milk is specifically suited to this simple cheesemaking technique. We will move on to blue goats and sheep cheeses, preparing a roquefort from fresh raw sheep milk. Finally we will prepare a tomme de chevre in parallel with a pecorino; and with its whey some fine ricotta. Traditional methods of producing goat and sheep rennet will also be explored. And we will visit farms to witness milkings, and learn about aspects of their husbandry as well.
Goat and sheep milk are remarkable milks with incredible cheesemaking potential. This course will show the nuances of these fine milks, and show how best to work with them.
This class compliments the learning of David Asher’s other class – “Natural Cheesemaking – Raw Milk Cheeses,” but can also stand alone.
Level: 200 / Beginner to Intermediate
Tuition & Fees: $1300 covers the cost of the class, most course materials, and three meals daily from our top-ranked Sterling Kitchen. Not included are airport transfers or housing accommodations.
Housing Availability & Fees: Housing availability is limited for this course and room requests will be filled on a first-come, first-serve basis. On-campus housing is $60 per night for a room with a private bath, and $50 per night for a room with a shared bath. Please note that Sterling College offers rustic/vintage/farmhouse style accommodations that are clean and safe but not luxurious. If you prefer to stay off-campus please see our accommodations page for local recommendations.
Please email us if you have any questions about this course or others: email@example.com
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, non-corporate 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 courses 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 (Chelsea Green Publications).
Disclaimer: Course descriptions on this webpage are for informational purposes only. Content may be updated or change as planning evolves. Sterling College reserves the right to alter the program specifics, including details about course content, instructors, collaborations, field trips and facilities at any time without notice.