Industrialization in the food industry makes us forget the traditional processes of transforming our food, such as the ancient art of transmuting milk into cheese, and results in a highly unnatural process.
Thus, the rescue of the natural production of these products becomes imperative in order to rescue the high quality standards as well as being self-productive and not being 100% dependent on the industry.
For David Asher, founder of Milklab, it is interesting and interesting to analyze how mammals drink their mother's milk as babies, not only because it is milk but because they also transform it into cheese in their stomachs thanks to the enzymes they produce, which cause the milk to curdle so they can take advantage of its nutrients for longer.
One of Asher's goals is to teach cheese lovers how to make cheese using various techniques, as well as how to create different types of this exquisite food. It is very interesting to demonstrate how such diverse products have the same origin: milk.
It depends on the cheesemaker and the product they want to create, the process that will be used to process the milk and rennet to achieve the expected result, and it is this knowledge that will be brought to the service of the community of San Miguel in this extraordinary workshop.
Even in the workshop The course, which will be held over 5 days from February 17-21, will cover the benefits of pasteurization and how it has helped the industry to safely produce milk in places where it would not have been possible before.
Eating from San Miguel is possible thanks to the quality of local products, but it will be much better when we can make our own cheeses and bring them from our kitchens to our tables.
Under the premise that cheese is a living being like us and goes through a fermentation process, it is an idea that helps us understand how to prepare it and the benefits that it can bring when consuming it.
He Artisanal Cheesemaking Workshop will be taught in the Earth and Love Ecotourism Hotel where students will learn that the pot where they cook the cheese is a kind of reference to the calf's stomach and how it generates cheese naturally; a tribute to the wild process so to speak.
The Milklab project is a traveling school that we will be fortunate to have in San Miguel before it leaves for Brazil, so 20 students will have the pleasure of learning from a cheesemaker who is returning to the natural process of milk.
