Dairying cultures around the world historically made their cheeses with the help of natural fermentation. We’ll explore why their milk was so ideally suited to this microbiological transformation; and how cheesemakers cultivated the appropriate microbes from their milk for its preservation. We’ll also talk about Kefir, and how one can keep this traditional, probiotic dairy culture at home. David Asher is an organic farmer, farmstead cheese maker and cheese educator based on the gulf islands of British Columbia, Canada. He is the author of The Art of Natural Cheesemaking.

All talks are Thursday at 4pm EDT, unless otherwise specified, and open to everyone–the more the merrier! Register to attend the virtual talks by filling in this form and you will be emailed a link to the talk the day before.

Each talk will be recorded and uploaded to the Applied Ecology Youtube page afterwards.