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In our Cheese 101 course Andrew teaches the history, origin and the basics about cheese. We also have many of the most famous cheeses available to sample! The class is about 1 & ½ hrs. long, and Andrew will have you laughing the whole way through! Super date idea, for you or your friends. We will provide water and soft drinks BUT you can feel...

Mozzarella and Ricotta cheese with Chef Andy Have you ever wondered how mozzarella is made? How do cheese curds transform into a stringy texture, and then into perfect balls? In this beginners’ class you will make an easy and delicious mozzarella recipe.  You will learn what milk type works best for this recipe and why, and you will be introduced...

Each plant-based cooking class starts with an overview of the health benefits of vegan & raw food. These cooking classes are presented in a lively and fun Demonstration Format.  Many students have questions about preparing raw & vegan food, so the classes are taught in this style to guide, inform and inspire while affording the time...

Learn how to make and ferment delicious nut cheeses and coconut yogurt. We'll go over all the basic supplies and ingredients, and then dive into making cashew nacho cheese & cashew cilantro sour cream, fermented pistachio cheese, and coconut yogurt. Class includes samples, recipes, and a batch of nut cheese and coconut yogurt to take home to ...

The workshop includes four, 1-hour food crafting sessions, catered lunch and beverages. Each participant will be sent home with their very own bread, a take-home containers of cheese, bread dough, a jar of fruit preserves and a container of mustard. You'll also receive the Institute's signature instruction manual with recipes and materials/ingredient...

Menu: Sundried Tomato Ricotta Feta Blue Herb Crusted Cheddar & more Each class starts with an overview of the benefits of raw food. These living foods, plant-based classes are presented in a lively and fun demonstration format. Many students have a great many questions about preparing raw food, so the classes are taught in this style to...

Explore the world of cheesemaking without the use of laboratory-grown, freeze-dried cultures with celebrated cheesemaker David Asher, author of The Art of Natural Cheesemaking. An organic farmer, farmstead cheesemaker and educator at his Black Sheep School of Cheesemaking located in British Columbia, David will show you how diverse...

Of all the "lost" domestic arts we teach at the Institute, cheesemaking can seem like the most unattainably ambitious. In reality, it's not that difficult to make your own, unimaginably delicious cheeses, and this class will show you how! Based on the teaching of celebrated cheesemaker David Asher, author of The Art of Natural Cheesemaking, our intermediate-level...

NOTE: This is a prerequisite for Natural Cheesemaking 102 Explore the world of cheesemaking without the use of laboratory-grown, freeze-dried cultures based on the teachings of celebrated cheesemaker David Asher, author of The Art of Natural Cheesemaking. In this introduction to the world of natural cheesemaking, fermented and cultured milk are the...