Join Lucie, our fermenting expert, for an evening learning how to make vegan cheeses.
Discover vegan fermented nut cheeses. Fermenting foods is an ancient way of preserving and enriching foods.
Fermented foods are thought to boost the immune system and are beneficial to stomach and digestion well being.
During the class, we will delve into the world of fermentation, you will learn how to get started with making fermented nut cheeses at home, and the best equipment to use.
You will learn the techniques to make cheeses and ferments such as:
- A base cashew cheese
- Chèvre style cheese with cranberry and thyme, chilli and lemongrass, a herb crust and Moroccan Spice
The evening will be a mixture of demonstration and hands on cooking in small groups, with tips, talking and tasting.
We will finish with a supper of different cheeses with our sourdough bread and summer salads.
You will go home with a pack of recipes so that you can start making fermented cheeses at home.
About the tutor
Lucie is Head Fermenter at Bath Culture House where she creates artisan and handcrafted raw, vegan and gluten free food and drink. Educated as a biologist, she is a lover of all living things with a particular passion for plant-biology and fungi.
Her interest in the ancient art of fermentation began during a career as an award-winning cheese maker on the north Cornish coast. It became clear that honing this craft was her calling, and she left the world of cheese making to pursue it.
Lucie now teaches the art of fermentation to others as a way to better health through simple, good quality ingredients and probiotic goodness.