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.
To continuously upgrade our teaching tools, information, and methodologies to evolve and update our educational best practices.
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.
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!
We will explore quick and easy cheeses like ricotta and queso fresco and how to flavor them to fit many different dishes.
The course includes engaging presentations, hands-on practical exercises, and a thorough exploration of various cheese making techniques.
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