#davidasher

[daylesfordlonghouse]

Hi am, and testing some of the cheeses from the David Asher raw milk cheese course in conjunction with the from injury. Amazing to think we made this. #dlonghouse #daylesfordlonghouse #cheesemaking @theblacksheepschool #davidasher @thefermentary thefermentary https://www.instagram.com/p/BvFkbyng7us/?utm_source=ig_tumblr_share&igshid=931469zf23ox

[daylesfordlonghouse]

Last day and breakfast comprising Milk-buns Farm-fresh Eggs, Cheddar and Oven Roasted Toms with our own Pancetta delicious. Thank you Roger Fowler and Jo Barrett for your help. #daylesfordlonghouse #davidasher #thefermentary https://www.instagram.com/p/Busj5JogbsI/?utm_source=ig_tumblr_share&igshid=93v3p13yf0zm

[daylesfordlonghouse]

Announcing our very first event in the junction with Sharon at The Fermentary show. 5 day masterclass with Raw Milk Cheesemaker David Asher. Bookings @thefermentary #daylesfordlonghouse #thefermentary #davidasher https://www.instagram.com/p/BrLqGwbALDE/?utm_source=ig_tumblr_share&igshid=1ldwnzxgnn9hx

[cyclotaur]

Why I tryed the camembert young: Here's attempt number two. It's twice the size: I made two instead of four, which I'm not sure if that makes this brie since this is only from half of a gallon. These ones are sitting on a 2x6. I used maybe a third or a quarter as much salt. I'm going to let them stand out for a day or two and then put them in a makeshift cheese cave. #theartofnaturalcheesemaking #makingcheese #cheese #rawcheese #rawmilk #rawmilkcheeses #rawfood #chelseagreenbooks #davidasher

[kitchencreamery]

Whisky time @thecheeseschool with #davidasher

[theblacksheepschool]

Growing Penicilium roqueforti

So how does blue cheese get its blue?  With a fungus known as Penicilium roqueforti. Conventional cheesemakers add blue to their cheeses by introducing freeze dried, lab raised spores of roqueforti to their milk. But how did cheesemakers sing their blues before the days of DVIs?

Well it turns out that roqueforti not only makes cheese moldy, but also bread.   Bread, however, plays host to dozens of species of fungi that also makes it moldy...but that’s just the case with commercial yeasted bread. Sourdough bread, naturally resistant to most fungi because of its acidity, is perfectly suited to the growth of roqueforti.  And when introduced to sourdough bread, spores of penicilium roqueforti will consume it, and turn it blue, just like cheese. That blue bread can then be used as a source of spores for making dozens of different blue cheeses. Find out more about the process of growing your own blue fungus in The Art of Natural Cheesemaking

[micahthewave-blog]

Happy Birthday Son! Momma and Daddy love you! #davidasher #madewithreplay (at Enterprise, MS)