Sydney, Sydney Seafood School
The Art of Natural Cheesemaking is a new/old approach to cheesemaking that is inspired by traditional practices, and based on the ecology of raw milk. Much like wild fermentation, natural cheesemaking teaches how to partner with fresh milk’s resident ecology to transform milk into delicious, healthful cheese.
David Asher’s methods include cultivating raw starter cultures, growing the fungi that ripen cheeses, and working with the indigenous cultures of raw milk.
In the lead up to this, David will be at Carriageworks Farmers Market for a free talk and demo on Saturday the 5th.