Photo by Magnus Wendeberg

July 15 to 19, 2019 

From culture propagation to rennet coagulation and affinage, this comprehensive and hands-on 5-day workshop covers nearly all aspects and styles of natural, full circle, small-scale cheesemaking: without freeze-dried cultures or synthetic enzymes.


On the first day, you will learn how to care for the cultures of our cheese. We begin with a session on dairy fermentation, covering Clabber, Kefir, Crème Fraiche and yoghurt.
On the second day, we will use our cultures and rennet to make fresh lactic cheeses such as Cream Cheese and Chevre, and Geotrichum candidum-ripened lactic cheeses such as Crottin, Valençay and Saint Marcellin. Also included are acid-coagulated cheeses like Skyr and Quark.In the evening, you’re invited to a brief tour of Caprinenhof -an organic goat dairy farm. Sven & Katja will talk about small-scale dairy economy and goat health. At the end of the tour, we’ll BBQ goat cheeses, meat and sausages. This is included in your workshop ticket.

Photo by Kelly Brown

On the third day, we will look at rennet cheeses, and prepare the basic curd that can become many different styles of cheese. We’ll stretch the curds into Mozzarella, Burrata and other Pasta Filata cheeses, and explore the different rind ecologies of rennet cheeses including the white fungus of Camembert and the orange rinds of Limburger.

On the fourth day, we will make a Stilton, and explore the cultivation of blue fungus that gives this cheese its veins. With a slight variation in the making we will also prepare Cheddar.

In the evening, we’ll enjoy a 3-course dinner with wine and local beer.

And on the fifth day we will make an Alpine cheese. With its leftover whey, we’ll prepare a batch of traditional Ricotta.

Photo by Kelly Brown

Photo by Kelly Brown

David Asher

is an organic farmer, farmstead cheesemaker and cheese educator based on the Gulf Islands of British Columbia, Canada. A guerrilla cheesemaker, David does not make cheese according to standard industrial philosophies – he explores traditionally cultured and organic methods of cheesemaking.  David Asher offers cheese outreach to communities near and far with the Black Sheep School of Cheesemaking. Through workshops in partnership with food-sovereignty-minded organizations, he shares his distinct cheesemaking style.  His courses teach a cheesemaking method that is natural, DIY, and well suited to the home kitchen or artisanal production. He is the author of ‘The Art of Natural Cheesemaking’.

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The Castle Döben has a rich history dating back to the 10th century. It’s located in a nature reserve in the Mulde Valley – 2km from Grimma, not far from Leipzig, Chemnitz and Dresden.

Accommodations are available on site.

Photo by Family von Below

Level:  Beginner to Intermediate

Tickets left: 5

Prerequisites:  None

Language: English. We are German and Swedish native speakers and can help you translate all questions you might have for David.

Tuition & Fees: 850€ covers the cost of the class, most course materials, vegetarian lunch from MotoSoul’s chef, Willie, as well as healthy snacks from our garden and Caprinenhof’s friendly goats, a tour of Caprinenhof, and BBQ/dinner on two evenings. Not included are airport transfers or housing accommodations.

Housing availability is limited and room requests will be filled on a first-come, first-serve basis. On-site housing is 50€ for an apartment per 2 people per night with a private bath and kitchen, 25€ per night per person for a shared house with 2 bathrooms and a kitchen, and camping for 5€ per person and night with communal bathrooms. If you prefer to stay in the nearby city of Grimma, find a list of hotels here.

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