Hello Folks
My name is David Asher. I'm an organic farmer, farmstead cheese maker (non-commercial) and cheese educator based on the west coast of British Columbia.
I practice a different sort of cheesemaking, working with milk's indigenous cultures, keeping my own starters, and growing my own ripening fungi- it's a more intuitive and elegant cheesemaking, and I think many folks will like it. I've written a book on the subject, titled The Art of Natural Cheesemaking, that's due to be released in July. It will help cheesemakers who are looking for alternatives to the standard industrial approach to cheesemaking that prevails in the western world.
Admin edit, removed link as against website forum policy of no commercial promotion, please thread in Library>Books.I'm signing up to the board so that I can reach out to cheesemakers who want to try my methods (some of you may have already tried my method of cultivationg P. Roqueforti, which has found its way to the board). I'll be posting some recipes here for folks to try their hand at, to show you how possible this style of cheesemaking is. In the meantime, you can find out more on my website:
www.theblacksheepschool.comBon fromage!
David