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Trevor offers workshops and other events to spread his passion for natural methods of milk fermentation and cheesemaking. These methods are designed to be carried out at home, on a farm, or in a restaurant. He has devised a five day workshop after spending ten years as an artisan cheesemaker in the USA. They also build on the work of David Asher and his Black Sheep School.
Price: $700
*SCHOLARSHIPS ARE AVAILABLE. FILL OUT THE REGISTRATION FORM BELOW TO LEARN MORE.
During the 5 day workshop, attendees will…
Learn the basics of cheese science and milk microbes.
Students will build a base knowledge about the constituents of milk, how microbes ferment milk, and what coagulation is. We focus on sourcing the highest quality, fresh raw milk. Great cheese starts on the farm.
Learn to make natural starters.
The crux of the course is sharing methods of making and maintaining starter cultures from the microbes indigenous to healthy raw milk. Essentially any general category of cheese can be made from clabber or kefir.
Learn to make fresh and ripened cheeses.
The workshops are geared towards those who want to make cheese in their homes, on farms, or in restaurants. The methods demonstrated empower students to make and age cheese without a lot of expensive equipment.
Class Schedule (Daily)
10:00am - 1:00pm - Morning session with Trevor
1:00pm - 2:30pm - Lunch (provided, courtesy of Boek House Hearth & Husbandry)
2:30pm - 6:00pm - Afternoon session with Trevor
Included in your Sour Milk School experience.
5 days learning the intricacies of natural cheese making.
A daily lunch provided by Boek House Hearth & Husbandry
A final-day, potluck-style meal with wine tasting and cheese eating.
For any additional questions or information, feel free to contact events@boekhouse.com.