I was delighted to welcome guest tutor Andrea Wolstenholme of the Vegan Cheese Lovers Club, to teach us all about the art of vegan cheese making. The day was a mixture of step-by-step demonstration and practical hands on cookery.
Andrea demonstrated favourite recipes from The Non Dairy Evolution Cookbook, which is written by Skye Michael Conroy.
We learnt how to make cheese using a cooked method which gives a meltable, gratable, firm cheese. We made a Muenster Cheese and a Mozzarella which we later sampled on pizzas. Some people then made Brie or a Golden Cheddar.
We also explored making cheeses with a food processor using ingredients such as nuts and tofu. We made a nut based parmesan and a tofu based gorgonzola. During experimentation time, a Garlic Herb Gournay was made along with a Sharp Tofu Cheddar.
Everyone took home a selection of the cheeses we made. It was a really inspirational day!
