Join our chef, Karen, author of The Art of Plant-based Cheesemaking (New Society Publishers, 2017), at Madd Acres for a one day intensive workshop on Sept. 24th!
Karen has condensed her three day workshop, normally conducted over three weekends to allow students to engage the homework assignments, into a 6 hour intensive.
The workshop will include review of plant-based (meaning plant fed and sustained) lactic acid forming cultures, core principles of lactic acid fermentation and culturing, and how they relate to this introductory cheesemaking methodology, basic aging techniques safe for the home cheesemaker and the equipment they will use at home, and of course, a Blue Heron Creamery cheese tasting.
Karen will lead demos on culture feeding, getting a plant-based cheese started and demonstrate some of the basic aging techniques.
The course will be taught at Madd acres a form on scenic Gabriola Island. Participants coming from Vancouver Island can catch the 9:25 am ferry from Nanaimo.
For more tickets and information, including information on places to stay for those seeking to stay overnight either before or after the class, check out :