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Posts Tagged ‘cheese’

Brie ng it on. Cheese maker and organic farmer David Asher Rotsztain draining whey.

Brie ng it on. Cheese maker and organic farmer David Asher Rotsztain draining whey.

Once again, the UBC Farm Growing Season Workshop Series is looking forward to hosting four cheese making workshops this month led by organic farmer and cheese maker David Asher Rotsztain! These popular workshops fill up quite quickly, so please register soon to avoid disappointment.

 
Intro to Cheese Making (Three sessions – May 15, 16 and 29)
Join cheesemaker David Asher Rotsztain as we explore the fascinating realm of cheese. 
David will demonstrate and explain the techniques for making three basic styles of cheese: paneer, yogourt cheese and camembert, an aged rennet cheese.

Location:  UBC Farm Centre, 6182 South Campus Rd, Vancouver BC
Cost: $40 ($1.99+ registration fee). Materials included.
Dates: Tuesday, May 15th, 6pm-9:45pm: 
http://intro-to-cheese-making-may.eventbrite.ca/   

Advanced Cheese Making
In this advanced workshop, we will explore many different aged and fresh cheeses. Two new classes of cheeses will be introduced: hard cheeses and goat-milk cheeses. We will examine some of the many pathways for ageing soft cheeses by demonstrating the techniques of making blue cheeses, washed rind cheeses and feta. In addition, we will be learning about whey cheeses and mozzarella. 

Location:  UBC Farm Centre, 6182 South Campus Rd, Vancouver BC
Cost: $40 ($1.99+ registration fee). Materials included.
Date: Wednesday, May 30th, 6pm-9:45pm   

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Photo courtesy of Meighan on Flickr.

Another ROUND of Cheese. We hope you’re ready for some more cheese filled fun, as David’s back in the city with 3 beginner classes and one advanced workshop to choose from!

 

In the Beginner Cheese class you’ll learn how to make fromagefrais, paneer, blue cheese, cheese curds, yogourt andkefir. David will lead participants through the various stages of the cheesemaking process from culturing to l’affinage (ageing). The workshop will emphasize a sort of ‘natural cheesemaking’, with a focus on simple, hands-on techniques that can be easily reproduced at home. David will also discuss the history, science and practice of cheesemaking, the politics of raw milk, rennet free cheeses and dairy ferments. Oh, and there will be lots of cheese to eat too!.For more information and to register click on the date(s) below:

Want to learn more about cheese? Why not take the advanced cheese course? In the advanced course you will: Knead mozzarella, brine feta cheese, and make Swiss style hard cheeses. Be enlightened about goat’s milk, goat’s milk cheeses, and the making of the most delicious chevre. Your very own cheese handbook will be provided. For more information and to register click on the date below:

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He’s back for another round of cheesy fun! Join David Rotsztain for a beginner cheese workshop, or, if you’ve already taken the beginner course take it to the next level with advanced cheese making. For more information and to register for the workshop of your choice, click on the date and class you’re interested in! Space is limited and these sessions sell out quickly. All workshops held at Tapestry Residence, 3382 Wesbrook Mall.

 

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Cheese makin’ time, 2009

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It’s that time again… UBC Farm’s Growing Season Workshop Series presents our most popular workshop:

Cheese Making with David Rotsztain!

SUNDAY June 21, 10am-1pm AND 2-5pm (Two workshops!)

Love cheese?
Ever wonder how cheese is made?
Want to save money by learning how to make it yourself?
This practical workshop will provide a wonderful introduction to the world of cheese making.

Your very own cheese handbook will be provided.

Presenter Bio:
Our guest instructor, David Rotsztain, is a “well-cultured” fermentation expert and an urban farmer/philosopher. He’s been making cheeses on local organic farms for years. David is a graduate of the Linnaea Farm Ecological Gardening Program, a farmer on Mayne Island, and an old, dear friend of the UBC Farm.

Date: June 21, 10am-1pm AND 2-5pm

Cost: $26 (plus 99 cent registration fee)

Registration: Limited to 15 people.  Please register online for the Morning Session or the Afternoon Session.   **Please note that all UBC Farm Growing Season Workshops require advance payment.  Also,  our workshops sell out VERY quickly.  We apologize for any inconvenience or disappointment.  There is great demand for our workshops, and unfortunately we can’t accomodate everyone. If the website says the workshop is full, it really is full.**

What to bring: 1 Litre of organic whole milk in a re-sealable bottle/jug, a container for your fresh cheese, a bottle for whey, pen/paper.

Growing Season Workshops:
This event is part of the UBC Farm Growing Season Workshop Series.  Our goal is to connect sustainability and life-skills experts with our local community through accessible and affordable workshops.   Come join us for a workshop, gain new skills and knowledge, and help support the UBC Farm!  This workshop is a fundraiser for Linnaea Farm and the UBC Farm ~ David is generously donating his time.

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Back by popular demand!  UBC Farm’s Growing Season Workshop Series presents:

Cheese Making with David Rotsztain!

SUNDAY April 5, 10am-1pm AND 2-5pm (Two workshops!)

Love cheese?
Ever wonder how cheese is made?
Want to save money by learning how to make it yourself?
These questions and more!
This practical workshop will provide a wonderful introduction to the world of cheese making.

Your very own cheese handbook will be provided.

Presenter Bio:
Our guest instructor, David Rotsztain, is a “well-cultured” fermentation expert and an urban farmer/philosopher. He’s been making cheeses on local organic farms for years. David is a graduate of the Linnaea Farm Ecological Gardening Program, a farmer on Mayne Island, and an old, dear friend of the UBC Farm.

Date: April 5, 10am-1pm AND 2-5pm

Cost: $26 (plus 99 cent registration fee)

Registration: Limited to 15 people.  Please register online:  Morning Session (10am-1pm) or Afternoon Session (2-5pm).   **Please note that our Growing Season Workshops now all require advance payment.**

What to bring: 1 Litre of organic whole milk in a re-sealable bottle/jug, a container for your fresh cheese, a bottle for whey, pen/paper.

Growing Season Workshops:
This event is part of the UBC Farm Growing Season Workshop Series.  We are opening a handful of lectures and workshops that are part of our “Sowing Seeds for the Future” Apprenticeship Program to our farm community.  Come join us for a workshop, gain new skills and knowledge, and help support the UBC Farm!

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Demand was so high for this Sunday afternoon’s workshop that David has graciously agreed to offer a morning one as well. The details are the same as I posted earlier this morning, except that the time is 10am-1pm.

**UPDATE** This one sold out too! Sorry folks, but more cheesy opportunities will be available next year!

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THIS SUNDAY: Nov. 9, 2-5pm at the UBC Farm Centre

Love cheese?
Ever wonder how cheese is made?
Want to save money by learning how to make it yourself?
These questions and more!
This practical workshop will provide a wonderful introduction to the world of cheese making.

Presenter Bio:

Our guest instructor, David Rotsztain, is a “well-cultured” fermentation expert and an urban farmer/philosopher. He’s been making cheeses on local organic farms for years. He is a recent graduate of the Linnaea Farm Ecological Gardening Program, and is an old friend of the UBC farm.

Date: Sunday November 9, 2-5pm

Cost: $25 (plus 99 cent registration fee)

Registration: Limited to 15 people.  Please register online with Eventbrite. **Please note that our Growing Season Workshops now all require advance payment.**

What to bring: 1 Litre of organic milk and a small container to take cheese home with you.

Growing Season Workshops:
This event is part of the UBC Farm Growing Season Workshop Series.  We are opening a handful of lectures and workshops that are part of our “Sowing Seeds for the Future” Apprenticeship Program to our farm community.  Come join us for a workshop, gain new skills and knowledge, and help support the UBC Farm!  This workshop is an exciting new addition to our lineup!

*********UPDATE********

The first workshop is full, but a second will be held this weekend! Details to come soon!

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