Raw, vegan fermented cheeses are now available at some mainstream supermarkets and vegan restaurants but they are still considered an artisanal product. In our class, Chef Prish will teach you how to make your own fermented cheese using cashew nuts. We will talk through the fermentation, drying and aging processes that turn out a rich, complex cheese. We will flavours, discuss storage notes and serving styles.
Non-dairy cheeses alleviate the stress of allergies caused by dairy. They are high in protein and the specific vitamins and minerals available in nuts. They go well with raw, fermented fruit jams, crusty bread and medium-bodied wines.
After we complete the class, we will sit down and enjoy an artisanal, gourmet cheese platter and vegan wine together in Chef Prish's cozy, Taipei Rooftop apartment.
Please contact us if you're less than 5 people.
Get to know your instructors for this class.
Full refunds will be issued for cancellations made at least 48 hours prior to the activity
Dongmen MRT, exit 5, Taipei
Meet up with Chef Prish at Dongmen MRT, exit 5