DATE: Thursday, February 11, 2016 to Friday, February 12, 2016
TIME: 9AM-5PM Daily
LOCATION: Shelburne, VT
FEE: $225 (Includes lunch both days; Optional accommodations available at $65/night-double occupancy- tax included)
David Asher approaches farmstead cheesemaking from a traditional viewpoint, avoiding the use of unnatural additives and laboratory raised cultures; instead he uses only natural ingredients, keeping his own starters, growing his own fungi, and working with the indigenous microorganisms of raw milk to help cheeses evolve their best possible flavor. This is a rare opportunity to learn with David, who will be visiting from the west coast of Canada.
