On Sunday, March 13th, David Asher will present a workshop on natural cheesemaking at the Melbourne Food And Wine Festival. This workshop will serve as an introduction to making basic rennet cheese curd (the foundation recipe for nearly every type of aged cheese). David will explore camembert in detail as well as Kefir (a multifaceted probiotic and cheesemaking starter culture).This workshop will take place at Urban Dairy in Queensbridge Square at 2:00 PM, costing $90 to participate.

Find more details and tickets: 

http://www.melbournefoodandwine.com.au/program/the-guerrilla-cheesemaker-6389