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ONLINE Vegan Artisanal Cheese Workshop 2018

SOLD OUT - NEXT COURSE MARCH 2019

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One final date of 2018 Foundations of Vegan Cheese Course added!!! January 2019 is last date this extensive course will be offered. It is being replaced by our Vegan Artisanal Cheeses, Dips, Pâtés, and Spreads

ONLINE COURSE DETAILS:

  • ONLINE Version of Vegan Artisanal Course (2018 Course) conducted in person
  • Students have 6 weeks to complete course (complete by February 22, 2019)
  • Course is video of in person courses in 2018
  • Certificate of Completion issued upon completing all projects

The ONLINE Vegan Cheese Workshop (1 week) is a journey through the world of making vegan cheeses that are analogues to versions of popular cheeses found around the world.ONLINE students have up to 6 weeks to finish the online course . The course 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 elaborate popular cheese dishes. You will also learn about pairing cheeses with spices from around the world as well as mixtures of common household spices that will help you create dishes that have the flavor, texture, and sometimes smells that replace cheese. You will also be elaborating artisanal cheeses that you can share with family, friends or clients. 

TYPES OF CHEESES

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: 

  • Bocconcini Mozzarella Balls
  • French Brie
  • Cream Cheese
  • Cypress Halloumi Cheese
  • Danish Dill Havarti
  • Cheese Lasagne
  • Emmental Cheese
  • French Époisses de Bourgogne
  • Cheddar Cheese
  • Gougère French Cheese Pastry 
  • Greek Feta Cheese
  • Gruyère Cheese
  • Bleu Cheese
  • Hard Parmesan Cheese
  • Sakura Japanese Cheese
  • Indian Curry Paneer Baji Cheese Cubes
  • Lebanese Keckek el Fouqara Cheese
  • Korall Russian Cheese
  • Labneh Middle Eastern Cheese
  • Madagascar Green Peppercorn Cheese
  • Four Cheese Pizza
  • Mauritanian Camel Cheese aka Camelbert
  • Mexican Nachos with Shredded Cheese
  • Montenegrin Lisnati Cheese
  • Parmesan Cheese Sprinkle
  • Passion Fruit Cheesecake
  • Spanish Mahon Cheese
  • Syrian Akkwai Cheese
  • Tasmanian Aussie Bush Pepper Chevre Cheese

SPECIALTY PRODUCTS

Vegan Gastronomy Culinary Academy uses various specialty products that include: Potato Protein, modified plant based starches, active yeast cultures, probiotics, 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 online at www.FreeFromThat.com 

FREQUENTLY ASKED QUESTIONS

Please visit the FAQs section of our academy to learn about Certifications and Diplomas, places to stay if you take an in person course, what to bring, what meals are included, see if our academy is a fit for you, and understanding our culinary philosophy. See https://www.vegangastronomy.com/faqs/

 

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