Saturday, May 9th, 9am-1pm $80

We're excited to be joined by the amazing David Asher of the Black Sheep School of Cheesemaking to teach natural cheesemaking at Elder Hall! David, a true "guerrilla cheesemaker" will be teaching traditionally cultured, naturally fermented styles of cheese . You'll learn how to make rennet cheeses, yogurt cheese as well as kefir. You'll leave with your own keifer culture which contains natural probiotics and is a great starter for yogurt, creme fraiche cultured butter, and other at home cheese ventures! Includes a light breakfast fare, coffee and tea as well as an inspired lunch prepared by Chef Jason French. Stay tuned for David's book coming out in August. Please bring an apron. Reserve your seats below!