Cheese making workshop

This workshop is now full with a wait list ! Please send an e mail or call 250 306 6762 to inquire about a spot in the workshop.


Sep. 8-12

Join us for this 5 day cheese making workshop with David Asher, author of the book ” The art of natural cheese making” 

David Asher is an organic farmer, farmstead cheese maker and cheese educator based on the Gulf Islands of British Columbia, Canada. A guerrilla cheesemaker, David does not make cheese according to standard industrial philosophies – he explores traditionally cultured and organic methods of cheesemaking.

David offers cheese outreach to communities near and far with the Black Sheep School of Cheesemaking. Through workshops in partnership with food-sovereignty-minded organizations, he shares his distinct cheesemaking style.  His courses teach a cheesemaking method that is natural, DIY, and well suited to the home kitchen or artisanal production. He is the author of The Art of Natural Cheesemaking.

Course Description:

From culture propagation to rennet coagulation and on to affinage, this comprehensive and hands on course covers nearly all aspects and styles of a natural farmhouse cheesemaking.

On the first day we learn to care for the cultures of our cheese. We begin with a session on dairy fermentation, covering Clabber, Kefir, Crème Fraiche and yogurt.


On the second day we use our cultures and rennet to make fresh lactic cheeses such as Cream Cheese & Chevre, and Geotrichum-candidum ripened lactic cheeses such as Crottin, Valençay and Saint Marcellin. Also included are acid-coagulated cheeses like Skyr and Quark.

On the third day we look at rennet cheeses, preparing, in the morning, the basic curd that can become many different styles of cheese. By the afternoon, the curd’s acidity will have developed and we’ll be able to stretch the cheese into Mozzarella, Burrata and other Pasta Filata cheeses. We also explore the different rind ecologies of rennet cheeses including the white fungus of Camembert and the orange rinds of Limburger

On the fourth day we make a Stilton, and explore the cultivation of blue fungus that gives this cheese its veins.

And on the fifth day we make an Alpine cheese. With its leftover whey we prepare a batch of traditional Ricotta.

Five days of learning allows students to see many styles of cheese through the many stages of their evolution, and provides insight into how all cheeses can evolve from the very same milk, with the same culture and the same rennet. The course will focus on natural methods and a full circle, small-scale cheesemaking: no freeze-dried cultures or synthetic enzymes will be used in any of our makes.


The cost for the 5 day cheese making workshop including all materials, snacks and lunches is $ 895 and the cost for accommodation and meals is $ 450 ( based on double occupancy)

Payment plans are available!  Feel free to contact us for further information.

Register Here!