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Join David Asher, an organic farmer, farmstead cheese maker and cheese educator, for a discussion about how dairying cultures around the world historically made their cheeses with the help of natural fermentation. He’ll explore why their milk was so ideally suited to this microbiological transformation and how cheesemakers cultivated the appropriate microbes from their milk for its preservation. He’ll also talk about kefir and how one can keep this traditional, probiotic dairy culture at home.
Please register if you would like to hear Asher's talk. Registrants will be sent a Zoom link.