Event Description (PURCHASE TICKETS)

A full weekend of real cheese making with events to suit everyone from the novice to the expert, all under the masterful direction of cheese maker and author David Asher.

Culture in the Caves Reception
FRIDAY SEPT. 11 – 6:30PM TO 9PM
A lecture by David Asher on the cultures (both microbial and human) central to his cheesemaking methods is the highlight of this evening. Enjoy the rare chance to go 30 feet beneath the streets into the historic lagering tunnels of a long-shuttered brewery, now home to Crown Height’s own affineur: Crown Finish Caves. Small batch drinks and cheeses included in ticket price as well as delicious local nibbles prepared by “Snail of Approval” caterers Pixie and the Scout. Books available for purchase and signing by the author.

Cheesemaking Workshops
All workshops focus on natural techniques that can easily be reproduced at home or at small scale cheesemaking facilities.  Participants will learn how to take the steps to make their cheeses more naturally, without packaged starters, additives and chemicals, and how to source the best possible milk for their cheesemaking.  Workshops are demonstration style -we all make cheese together round the table. Each workshop is limited to 20 participants. A signed copy of Mr. Asher’s book, The Art of Natural Cheesemaking, is included in the workshop ticket price.

“Rennet Free Cheesemaking”
SATURDAY, SEPT 12 – 10AM TO 1PM
Learn to make great cheese without rennet.  This class looks at two styles of cheesemaking: lactic cheeses and heat – acid cheeses. See the secrets to making great Paneer (AKA Queso Fresco), yogurt and yogurt cheese. And all entirely naturally.

“Chèvre and Mouldy Goat Cheeses”
SATURDAY, SEPT 12 – 2PM TO 5PM
Fresh Chèvre is the starting point for this workshop – a simple cheese that is a breeze to make at home.  Participants will then learn how to prepare mouldy aged goats cheeses like Crottin, Saint Valencay and Saint Marcellin from the very same Chèvre curd.

“Introduction to Rennet Cheesemaking”
SUNDAY, SEPT 13 – 10AM TO 1PM
An introductory course that looks into the making of  basic rennet cheese curd, the foundational recipe from which nearly every type of rennet cheese evolves, including Camembert, which will also be explored in this class. As the curd sets, we’ll make a batch of yogurt cheese – a super simple technique, and a great cheese to start with. Kefir, a multifaceted probiotic and cheesemaking starter culture, will also be covered.

“Rennet Cheesemaking Part II”
SUNDAY, SEPT 13 – 2PM TO 5PM
A survey course that demonstrates the making of a broad range of cheeses that evolve from the basic rennet curds made in the Introduction to Natural Cheesemaking class.  Participants will learn how to grow white rinds on their Camembert, how to make their cheeses Blue, how to transform them into stinky Limburger too, and lets not forget Feta and Mozzarella. We will also explore the making of Tomme, a firm alpine cheese from the foothills of the Alps.   And all of these will be made without packaged starter cultures!

This event series is a collaboration between Crown Finish Caves and Slow Food USA. Proceeds support Slow Food’s work to bring good, clean, and fair food to all in communities around the world.