Fermented Vegan Cheese Half Day Course was successfully added to your basket

Fermented Vegan Cheese Half Day Course
Fermented Vegan Cheese Half Day Course
Fermented Vegan Cheese Half Day Course

Discover fermented nut cheeses with Lucie. Fermenting foods is an ancient way of preserving and enriching foods and fermented foods are thought to boost the immune system and are beneficial to stomach and digestion well being.

Course Details

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:

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

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Dietary Suitability
  • Vegan
  • Dairy Free
  • Wheat Free
  • Soy Free

Skill Level
  •   Beginner

Lucie Cousins

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.