Join Chef Karen McAthy, founder of Blue Heron, and author of The Art of Plant-based Cheesemaking in learning how to make cultured, fresh, vegan cheese!
Date/Time: Nov 5 2018, 6:00 pm to 9:00 pmVancouver, Il Centro Italian Cultural Centre
Find tickets: here
This four-class course (held over four days), focuses on getting students to make their own vegan cheeses from growing cultures to easy aging techniques! The course is homework driven, with a lecture/demo component. Students are asked to bring their 'assignments' back for review, discussion, and comparison. Students are asked to bring a notebook. Key starter cultures are included in the course price, and a Blue Heron Cheese tasting concludes the last day of the course. Each course day, Chef Karen will provide a cheesy snack, a fun way to highlight different ways vegan cheeses can be used. Tickets for this class are $200 for a series of 4 sessions. Tickets sale ends the day before.