The popular cheesemaking workshops with David Rotsztain are back!
In the introductory classes, David will lead us through making fromage frais, paneer, fresh curds, and blue cheese. The theory and history of cheese, the politics of raw milk and dairy, other dairy ferments, and rennet-free cheesemaking will also be explored. You’ll take home samples of cheese, cultures, and whey plus a helpful Guide to Cheesemaking.
Want to take your cheesemaking to the next level? There will be an advanced workshop on November 12 when participants will learn new ways of handling the curds that were made in the introductory workshop: we’ll spin mozzarella, brine feta, make our cheese mouldy and wash their rinds. We will also explore the world of goat cheese, the making of hard Alpine cheeses and we’ll top it all off with a big dollop of ricotta! To attend this workshop, it is suggested that you have followed the beginner workshop or have equivalent experience.
Where: Santropol Roulant’s kitchen at 111 Roy east
Cost: $40 per participant, $20 for active volunteers. To purchase a ticket, click on one of the dates above. If you’re an active volunteer email Amadea for a discount code and let her know which workshop you want to attend before buying your tickets.
Tickets go fast so don’t delay. This is a unique opportunity to learn about cheesemaking from one of the best!
*Photo by Gabriel