July 15, 9:00 am - 10:30 am

$52
MSU Hospitality Learning Center

Natural Cheesemaking with David Asher

Raw milk has all the microbes it needs to become great cheese! By simply working with good milk, find out how to grow your own bacteria, fungi and yeasts to make both fresh and aged cheeses. Be inspired by a more traditional cheesemaking approach and never buy a package of freeze-dried bacteria or fungal spores ever again.

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PARTICIPANTS

  • David Asher