Cheese is fermented milk, but no one said it had to be dairy milk. Join plant-based chef Sue Stauffacher as she introduces you to the wonderful world of non-dairy cheese-making. Using nut, coconut and soy bases, Sue will demonstrate each step of the cheese-making process. Experience rich delicious textures of hard and soft cheeses. Possibilities include feta, yogurt, ricotta, gruyere, boursin and cream cheese. Rice, tapioca and starch-based cheese alternatives available in the stores pale in comparison to your own delicious creations
Must register prior to class start date online at GR Cooking School website or by phone at [masked] . Seating is limited. RSVP early to ensure a seat.