Author Topic: David Asher Rotsztain & Natural Cheesemaking  (Read 82 times)

Offline StuartDunstan

  • Medium Cheese
  • ***
  • Location: Brisbane, Australia
  • Posts: 21
  • Cheeses: 5
  • Default personal text
David Asher Rotsztain & Natural Cheesemaking
« on: January 07, 2015, 04:16:15 PM »
Hi folks. Just wondering if anyone has heard of David Asher Rotsztain from The Black Sheep School of Cheesemaking? Or attended one of his classes? I recently came across his website and was quite intrigued by his more natural approach to cheesemaking and reduced reliance on industrial moulds/starters. Just curious if anyone takes this approach to their cheesemaking?

Anyway, I see he has a book out in July this year: Given that it has a foreward by Sandor Ellix Katz (author of The Art of Fermentation, which is a truly wonderful book), I think I'll be picking this one up when it's released.

Offline Frodage

  • Medium Cheese
  • ***
  • Location: Canada
  • Posts: 63
  • Cheeses: 2
  • Default personal text
Re: David Asher Rotsztain & Natural Cheesemaking
« Reply #1 on: January 26, 2015, 12:37:05 AM »
Hi Stuart,
I've exchanged a few emails with David. I am also trying to source my supplies locally. When I discovered that P. roqueforti was all around me, I became convinced that it's possible, at least to some degree.