Fuhmentaboudit is getting cheesy this week as author and natural cheesemaker David Asher is on the line with Chris and Mary. ¬†Talking about what constitutes natural cheesemaking as well as other items that David regularly ferments, he explains that a popular item he produces is kefir: a traditional yogurt culture from Central Asia. ¬†Conversation delves into rennet and the various types that are available to the aspiring cheesemakers today and many more details from David’s new book, “The Art of Natural Cheesemaking: Using Traditional, Non-Industrial Methods and Raw Ingredients to Make the World’s Best Cheeses!” Tune in for an informative show!


“My favorite is chevre, a straight up fresh goat cheese… it’s remarkably tasty for a fresh cheese only two days old and really, really easy to make.” [33:45]

–David Asher on Fuhmentaboudit