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.

Programming

Class 1/ Base Ferments.

Almond-based ferments
Philadelpia-style untable cheese
Pistachio-treatable cheese

You're taking a probiotic starter to start your Plant Based cheese lineage

Class 2/ Fresh cheeses.

Almond cheeses
Cashew cheese
Boconchinos
Feta cheese

CLASS 3/ ARTISAN CHEESES

CHEDDAR CHEESE
ALMENDRAS CHEESE
NEWS CHEESES
CHEDDAR BALL

 

  • Dates

    April

    THURSDAY 16, FRIDAY 17 from 19.00 TO 21.00 TIME AND SATURDAY APRIL 18 from 10.30 TO 12.30 HOURS.

     

  • Value 

    $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 .

  •  PAYMENT METHODS

    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 WITH PAID MARKET

PAY with paid market

Book your spot online

or find out more!

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HOW DO I RESERVE MY PLACE IN CLASS?

WRITING TO [email protected]

PAYING THE BOOKING FROM THIS PAGE THROUGH MARKET PAYMENT

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.

CANCELLATION POLICY

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.