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Vegan Artisanal Cheeses, Dips, Pâtés, and Spreads Workshop (1 Week)

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The Vegan Cheeses, Dips, Pâtés and Spreads Workshop (1 week) is an in person training journey through the world of making vegan cheeses, spreads, pâtés and dips that are analogues to versions of popular dishes found around 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 elaborate popular spreads, patés, and dips to be made into dishes. Cheeses will be paired 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, pâté, and dips. You will also be elaborating artisanal dishes that you will take away with you to share with family, friends or clients. Course includes many tastings.


 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: 

  • 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
  • Vegan Duck, Beef, or Pork Pâté
  • 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


Vegan Gastronomy Culinary Academy uses various specialty products that include: Potato Protein, modified plant based starches, active yeast cultures, pro-biotics, an 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, 2pm-5pm in Mallorca (or 12:30pm-3:30pm in Summer)
  • 15 Hours of Training


  • Small intimate class size is a maximum of 10 students
  • All students participate in the full kitchen experience including preparation, cooking and cleaning.
  • Upon completion of this program you receive a Diploma as a Certified Vegan Chef from our academy
  • Vegan Gastronomy is not an accredited college or academy as our programs do not meet the requirements of government certification organizations that require teaching the use of animal products like meat, eggs, dairy, and fish 
  • All of our courses are taught in English
  • We are not a gluten free academy.  Anyone who is intolerant, allergic or is a celiac must know that gluten is used at our academy. We do teach Gluten Free recipes but it must be known that there is no way for us to guarantee any cross-contamination. While we can make suggestions on alternative ingredients and we do make several gluten free recipes, due to the presence of Gluten at our academy we cannot accept Coeliac students without a written doctors note 
  • We are not a Macrobiotic school
  • We are not a 100% Raw Vegan Academy
  • We are not a 100% Organic Plant Based Academy. We are 100% vegan and we do use organic products but we teach also how to used refined products and ingredients commonly used in the culinary world that are vegan. We do use products that are readily available from grocery stores that are vegan. We do at times also teach you to make selective products where it can improve flavor, reduce cost, or improve texture and taste. We attempt where possible to use organic produce (based on availability)


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  • 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.