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Nutty Cheese with Bath Culture House
Nutty Cheese with Bath Culture House

Discover how to make fermented nut cheeses. Fermenting foods is an ancient way of preserving and enriching foods and fermented foods. You will learn how to get started with making fermented nut cheeses at home, and the best equipment to use.

Course Details

During the class, we will delve into the world of fermentation. 

You will learn the techniques to make cheeses and ferments such as:

  • Rejuvelac, a wild ferment culture
  • Culturing cashews and producing a base cheese
  • Making a vegan cheese from yoghurt
  • Forming and maturing cheeses
  • Producing a selection of cheeses including a mozzarella style cheese, cranberry and thyme, chevre style and cheddar

The course will be a mixture of demonstration and hands on cooking in small groups, with tips, talking and tasting. 

We will finish with a vegan cheese lunch with seasonal salads and sourdough bread.

You will receive a booklet with all the recipes so that you can get started and make vegan cheeses at home.

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Lucie Cousins

About the tutor

Lucie teaches our Fermentation and Vegan Cheese classes at Demuths.  She runs her own business the Bath Culture House where she creates artisan and handcrafted raw, vegan and gluten free food and drink. 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, Lucie now teaches the art of fermentation to others as a way to better health through simple, good quality ingredients and probiotic goodness.