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"Every day begins with my body and I am struck by the intimacy of this bodily work. How physically rewarding it is to willfully exhaust myself in the name of living abundance."
Join us in mid-May as David Asher leads us on a gastronomic journey! In this specialty course participants will transform raw milk from right here in the hills of Vermont to authentic, natural cheeses fermented with local microbes. Do you speak Terroir?
Ease into Summertime with some new know-how on what to do with all of the incredible raw milk in your local area. Join David Asher on campus from May 6-10 for a hands-on introductory course in Raw Milk Cheesemaking. Register today! https://t.co/Jhn4OW53G6 https://t.co/RX5XWbjFAo