Next Level Cheeses
March 16-20, 2020
Faculty: David Asher
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.
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!
Not quite ready for Next Level Cheeses? Consider taking Natural Cheesemaking: Raw Milk Cheeses first to get a primed and ready for Next Level Cheeses!
Level: 200 / Beginner to Intermediate
Prerequisites: No specific prerequisites, but it would be helpful for students to have a base knowledge of cheesemaking, or to have completed David’s Natural Cheesemaking course.
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: On-campus housing is not available for this course. Please see our accommodations page for local recommendations. Airbnb is also a great local resource with many affordable housing options. We recommend that you book as soon as you are able as there are other events in the area occurring at the time of this course and rooms will fill up quickly. Please contact Caroline Kimball at email@example.com if you have any questions.
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.