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What we’re covering in the 4 lessons.

• Foundations of plant-based cheese making – understanding soaking, blending, fermenting, and culturing nut-based cheeses

• Cultured nut cheeses – including cashew, macadamia, and almond cheeses with different textures (cream cheese, ricotta-style, feta-style)

• Fermentation techniques – using probiotics, timing, and correct tools to develop flavour safely

• Flavour building – truffle, herbs, citrus, garlic, seasoning, and customisable variations

• Cheese shaping & ageing – forming logs or camembert-style rounds and air-drying or dehydrating

• Cheeseboard pairings – homemade crackers and pear chutney to complement the cheeses

Altogether, it’s a complete introduction that takes you from the basics through to creating a full, well-balanced plant-based cheeseboard.

Go to Lesson 1. Truffled Cashew Cheese