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Author and ‘Guerrilla’ Cheesemaker David Asher to Present “Fermented Dairy” at Sterling College

16 Sterling Drive
Craftsbury Common, VT

Do-it-yourself dairycrafting can often seem hard to follow, complicated, and confusing. Author and cheesemaker David Asher will demystify dairycraft and show  interested people how to make basic fermented dairy products at a demonstration at Sterling College.

Asher will present “Fermented Dairy: Cultured Butter, Yogurt, and More” at Sterling College on Saturday, June 11, at 3 p.m. at Houston House on the College’s campus. He will demonstrate working with kefir grains to make delicious fermented dairy products, such as buttermilk, creme fraiche, and cultured butter. The talk is free and open to the public. There will be a Q&A and a book signing afterwards. Asher is the author of The Art of Natural Cheesemaking (Chelsea Green, 2015), which will be available for purchase at the event.

Asher believes that a kefir culture is the best place for a novice cheesemaker to get involved with natural cheesemaking. “Kefir is like a sourdough culture you keep at home, kind of like a pet,” he says. “A very basic cheesemaking step is culturing the milk, making delicious fermented dairy products. If you’re interested in making something more complex, you can use that kefir as a starter culture for other cheeses.”

David Asher is an organic farmer, farmstead cheesemaker, and cheese educator based in Canada. A guerrilla cheesemaker, David does not make cheese according to standard industrial philosophies—he explores traditionally cultured, non-corporate methods of cheesemaking.

Asher offers cheese outreach to communities near and far with the Black Sheep School of Cheesemaking.  Through workshops in partnership with food-sovereignty-minded organizations, he shares his distinct cheesemaking style.  His workshops teach a cheesemaking method that is natural, DIY, and well suited to the home kitchen or artisanal production.

The vibrant working landscape of Vermont has been the inspiration for Sterling College’s curriculum for a half century. Sterling's sustainable agriculture and land management programs were among the first in the nation. The School of the New American Farmstead at Sterling College connects the College's mission of environmental stewardship education by linking ecological principles of land management with the entrepreneurial community-building spirit of today's artisan food movement.

The School of the New American Farmstead programming is generously supported by Chelsea Green Publishing, the preeminent publisher of books on the politics and practice of sustainable living. Chelsea Green, an independent publishing company, works with authors who bring in-depth, practical knowledge to life. Their titles provide readers with accessible and implementable knowledge about subjects at the heart of the Sterling College curriculum: organic farming and gardening, permaculture, ecology, the environment, simple living, food, green building, sustainable business and economics, among others. Many of the School of the New American Farmstead’s esteemed instructors are authors of widely read Chelsea Green titles.

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ABOUT STERLING COLLEGE

Founded in 1958 in Craftsbury Common, Vermont, Sterling College is the leading voice in higher education for environmental stewardship. The College was among the first colleges in the United States to focus on sustainability through academic majors in Ecology, Environmental Humanities, Sustainable Agriculture, Sustainable Food Systems, and Outdoor Education. Sterling College is accredited by the New England Association of Schools and Colleges and is one of only eight federally recognized Work Colleges in the nation.

MEDIA CONTACT

Christian Feuerstein, Director of Communications, Sterling College

802.586.7711 x164 • cfeuerstein@sterlingcollege.edu