Cheese is often the most difficult dairy product to give up when you move towards a plant-based diet. In this 4- hour class, you will learn about the ingredients, methods, and equipment for making your own gourmet non-dairy cheese alternatives at home.
DurationPlant-based Cheese:
Cheese is often the most difficult dairy product to give up when you move towards a plant-based diet. In this 4- hour class, you will learn about the ingredients, methods, and equipment for making your own gourmet non-dairy cheese alternatives at home. The class will culminate in the assembly of artisan cheese boards and a lunch of creamy non-dairy pasta alfredo. This class is both vegan and gluten free.
Cheese and Pizza:
Making quality, homemade, mozzarella and bocconcini is exceptionally rewarding. This class will then take the fruits of your labour and incorporate them into a pizza and a delicious salad.
To provide our learners with the most contemporary education, tools, teaching methods, and information; the development of advantageous and sustainable skills and attitudes necessary to gain greater access to an evolving industry; and a life-long support system available throughout the graduate’s personal trajectory.
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To connect with industry peers in order to provide students and graduates with the most updated trends and innovations, as well as a wide network of potential employers. However, we will NOT perpetuate nor condone any industry practices which inhibit altruistic and true educational values.
To connect our school values with the community values around us; connect our staff and teachers with artisans, farmers, charitable organizations, and community-minded leaders who demonstrate a responsibility to lead change.
In this class you learn how to make a variety of “fauxmages”, including aged ones, sprinkles, feta-style and our favourite creamy spreads.
Join us in the Mackin House kitchen to learn how to make a variety of cheeses. Sample some with crackers during class and bring some home (bring a container with you to the class).
Learn some unique and creative ways to serve and enjoy this cheese worthy of the cover of Bon Appetite Magazine!
We will explore quick and easy cheeses like ricotta and queso fresco and how to flavor them to fit many different dishes.
Once you’ve got a handle on the basics of cheese making, why not join us for an exciting New class at Sweetwood Farm. The Curd Girl is going to whip up a delicious Halloumi cheesy day!
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