Fermented Nut Cheeses

B215e20f seeable

Taught by Cheryl Paswater

Cheryl Paswater is an Certified Fermentationist , Educator, and Health Coach, who after a near-death experience, turned to holistic medicine for help. After radical diet and lifestyle changes, she started teaching on fermentation, old world food preservation, healthy eating, sustainable food, and holistic health. Cheryl runs a popular fermentation project and CSA called Contraband Ferments. (www.contrabandferments.com) She lives in Brooklyn, NY.  

 

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Learn to make your own dairy-free and probiotic rich nut-based cheeses with Contraband Ferments in this demonstration and tasting based class. 

In this class we will teach you the basic principles behind making cheese using a variety of nuts and seeds. You’ll learn basic skills in fermentation, the history behind fermentation, and a variety of ways to make soft and hard rind cheeses, as well as secondary uses for nut cheese. Raw Fermented Cashew Cheesecake anyone?

This class is gluten, dairy and soy free. However nuts are an important part of all tastings and so we won't be able to accomodate students with nut allergies. We'll taste a few different cheeses in class and you'll go home with several recipes! 

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