Fresh and Artisan Cheeses
Cheeses are the object of desire and pleasure of many cultures, hide a complexity of unique flavors, craftsmanship and dedication.
Until very recently, only animal cheeses were billed. Today, however, we are facing a new lactic universe. Farmed (fermented) cheeses of vegetable origin.
They rediscover the invisible and exquisite world of fermentation. Pleasure is not found in the substrate (animal or vegetable milk), but in the transformative power of microorganisms, bacteria and yeasts.
We will learn seed and legume fermentation techniques to develop various types of cheeses.
We teach you to make your own products with everyday tools that you can easily find in your kitchen. We teach you how to prepare your own seed cheeses and natural fermentation. From the base ferment, to cream, yogurt, fresh cheeses and matured artisan cheeses.
Class 1/ Base Ferments.
Philadelpia-style untable cheese
You're taking a probiotic starter to start your Plant Based cheese lineage
Class 2/ Fresh cheeses.
CLASS 3/ ARTISAN CHEESES
THURSDAY 16, FRIDAY 17 from 19.00 TO 21.00 TIME AND SATURDAY APRIL 18 from 10.30 TO 12.30 HOURS.
$4390– Class lasts approximately 2 hours. You don't need to have experience or bring anything. Includes materials, recipes and tasting.
10 Discount for payment of the total value in cash .
10 cash discount only. In the case of accessing the cash discount, we ask you to write to us at [email protected] and stop by Crudo.
Book your spot online
or find out more!
Who is it addressed to?
Cooking is a fundamental and inescapable act like eating. If you don't do it, someone does it for you, and this can be dangerous in times of hyper-industrialization, where food is taken as a commodity. Learning to eat and cook should be everyone's responsibility. In short, EVERYONE can learn in CRUDO. Amateurs, Amateurs. Food professionals who want to include sustainable techniques in their kitchens.
The amount that has been deposited, transferred or paid by any means will not be refunded in any case. Cancelling up to 5 days before the date of the course, the balance remains in favor for upcoming courses, seminars, workshops or classes, for the next 30 days.