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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Join us for an evening of vegan cheesemaking at Santropol Roulant! This is the perfect workshop to start learning the basics of homemade plant-based cheeses.
As featured in Longo’s Holiday Experience magazine, this holiday season our Longo’s Cheese Masters have curated a list of 12 exceptional cheeses for your next nibble or holiday cheese board.
The three cheeses share more than just the same ingredients – their processes are remarkably similar. You will make a Manchego cheese and take home everything you need to make it again and again.
In this class you learn how to make a variety of “fauxmages”, including aged ones, sprinkles, feta-style and our favourite creamy spreads.
Learn how to make a wide variety of plant based cheeses with our favourite Vegan Chef, Fraser Fitzgerald!
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