The cookie settings on this website are set to 'allow all cookies' to give you the very best experience. Please click Accept Cookies to continue to use the site.

Vegan Cheese (1 Week)

Write a Review
Mon-Friday, Afternoons, 3pm-6pm
More than 30
Includes Tastings
In person, hands on
Palma, Mallorca Island, Spain
Click for Options

The Vegan Cheese course (1 week) is an in person training journey through the world of making some of the world's most popular cheeses vegan cheeses and using some of them to make some of the most popular cheese dishes of the world. The workshop is offered over 5 days, 3 hours a day, that provides intensive focus on the processes of making plant based non-dairy cheese. Special techniques include: quick setting, rapid fermenting, making meltable cheeses, aging and rind finishing techniques, aromatic and flavoring layering and creating a variety of cheese textures. Course includes not only making popular cheeses but also how to use those cheese in popular cheese based dishes. Course includes many tastings and the ability to take "leftovers" after your course has concluded each day.


 ONLINE Version of Course

Here is an example of some types of cheeses made. The list may change based on seasonal availability of ingredients or on experience of students enrolled: 

  • American & English Cheddar
  • French Brie
  • Dutch Edam
  • Bleu & Roquefort Cheese
  • Swiss Emmental
  • Spanish Mahon or Manchego
  • Greek Feta
  • Danish Dill Havarti
  • Italian Parmesan Cheese
  • Cream Cheese


  • Melted Cheeses for Pizza and Nachos
  • Pastries style cheese dishes like French Souffle
  • Sliceable cheese for burgers and sandwiches
  • Cheese Fondue 
  • And many more 


  • Fermenting and culturing
  • Using Potato Protein Isolate
  • Using Plant Based Aromas
  • Creating aged finishes for vegan cheeses
  • Cheese Plate Assembly

Vegan Gastronomy Culinary Academy uses various specialty products that include: Potato Protein, modified plant based starches, active yeast cultures, plant based aromas, seaweed hydrocolloids, and inactive yeast extracts. These products are not required but enhance the vegan cheese making products. These products will be available for sale from the academy or sources of where they can be purchased will be made available. 


  • Monday-Friday Afternoon, 3pm-6pm in Mallorca
  • 15 Hours of Training

For additional information please see the Frequently Asked Question section of our website. See here:


Videos Hide Videos Show Videos

4 Reviews Hide Reviews Show Reviews

  • 5
    I had a valuable experience

    Posted by Nasuki (Osaka Japan) on 14th Mar 2019

    I took Vegan cheeses course.
    These cheeses are Creamy, dreamy, and totally delicious, Real Food. Dairy -Free Cheese is an amazing!!
    I had a valuable experience. Thank you so much.

  • 5
    Beyond my Expectations

    Posted by Rebecca (Colorado USA) on 14th Mar 2019

    I was amazed by the Vegan Gastronomy Cheese & Appetizer class I attended in Palma, Spain! The class was well organized and managed! I also found the instructors to be informative, easy to work with and always willing to explain and or clarify information. The week was beyond my expectations!! As a Plant Based Certified Chef, I recommend the academy for anyone who is working as a chef or anyone that is curious about plant-based food preparation, the course is designed to accommodate any level. Well done!!! I plan on returning later this year for additional training!

  • 4
    So much in 5 days

    Posted by Payton on 15th Aug 2018

    This course is a whirlwind of information and is very hands on. You learn how to make a vegan cheese no matter where you come from in around the world. Learning about different country cheeses was fun. Only thing I would like to see is to make less cheeses and spend more time on plating them.

  • 5
    Fast and Fun

    Posted by Unknown on 6th Jul 2017

    This workshop was really fun. Best part was at the end inviting people from my yacht to come have some wine and try my creations.