The Rare Dairy is looking forward to welcoming you on this comprehensive, hands on 5 day workshop
with David Asher of The Black Sheep School of Cheesemaking.
The workshop explores five main categories of cheese, and concepts of traditional starters, ripening ecologies, and natural rennet, offering a new understanding of cheesemaking even to those with many years of experience – including lifelong commercial producers.
Students can expect to learn how simple traditional methods can lead to a safe, effective, and delicious raw (or pasteurised) milk cheesemaking; and how the philosophies of fermentation of natural wine, beer, sourdough and dairy are all inter-related. There will also be discussions of the implications of raw
milk cheesemaking for human health, and the complicated ethics of animal agriculture.
The price of the five-day workshop (running from 10.00am – 5.30pm each day) is £675 which includes lunches, teas & coffees, with pizza on the Friday evening.
Angus D. Birditt, of Our Isles and author of A Portrait of British Cheese, will give a talk on ‘Blue Cheeses of the British & Irish Isles’ on Saturday after class. Angus is a food writer and photographer and is passionate about cheese making in Britain and keeping alive this important part of our culinary and agricultural heritage.
Five days of learning allows students to see many styles of cheese through the many stages of their evolution. It also provides insight into how all cheeses can evolve from the very same milk, with the same cultures and the same rennet. The course will focus on natural methods and full circle, small-scale cheesemaking: no freeze-dried cultures or synthetic enzymes will be used in any of our makes.
Venue: The Rare Dairy at Abbey Farm, Ash, Whitchurch, Shropshire, SY13 4DP
Please email to book your place and pay by BACS:
Abbey Farm Partnership
Triodos Bank | 16-58-10 | 21153868
Disclaimer: This event is not organised nor run by the Academy of Cheese. Please refer to the organiser’s website for full Terms & Conditions.
