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

€750.00
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DESCRIPTION

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.

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 ONLINE Version of Course

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: 

  • Red & Green Cheese Stuffed Peppers

  • Olive Oil Crackers

  • Shredded Cheese of Your Own Flavor using MELT

  • Vegan Fig & Bleu Cheese Crostini

  • Mauritanian Camel Cheese aka Camelbert

  • Creating and Understating African Manioc Bobolo

  • Vegan Pâté

  • Mahon Cheese

  • Vegan Classic Meat Terrine

  • Vegan Umami Bombs with Cream Cheese

  • Creamy Black Bean Dip & Patacones

  • Greek Spanakopita

  • Danish Dill Havarti

  • Smoky Seitan Chorizo

  • Stuffed Hibiscus Flower Canape

  • Start New Bleu Potato Protein Cheese

  • Hard Parmesan Cheese with Lactic Acid

  • Raw Quiche

  • Montenegrin Lisnati Cheese

  • Chutney

  • Brie with Coconut Oil

  • Slovakian Liptauer Cheese Spread

  • Artichoke Spinach Cheese Dip

  • Raw Crackers

  • Cheese Plate Assembly

  • Cream Cheese

  • Tasmanian Aussie Bush Pepper Chevre Cheese

  • Croatian Pate

  • Custom Hummus Crackers

  • Pisco Sour

SPECIALTY PRODUCTS

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. 

HOURS/TRAINING TIMES

  • Monday-Friday Afternoon, 2pm-5pm in Mallorca (or 12:30pm-3:30pm in Summer)
  • 15 Hours of Training

ADDITIONAL NOTES

For additional information please see the Frequently Asked Question section of our website. See here: https://www.vegangastronomy.com/faqs/

 

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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.