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