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Curdled Cheese Masterclass

7 and 08.04.2018 (english)

From fresh to hard cheeses, there are many textures in vegan cheese that can be achieved by only working with different cultures and temperatures.

In this two-days masterclass you will learn how to make a plant-based milk and curdle it to achieve different results such as fresh ricotta-like, a feta-like and even a cheedar-like texture using only cashews or almonds. You will take home a gouda-like cheese to further age at home.

Duration: 6 hours

When: 07.04.2018 14h to 18h and 08.04.2018 9h to 12h

Language: English

Location: Kojiterie - Hohenstaufenstrasse 39. 10779 Berlin, Germany

At our workshop in Berlin you will be able to buy the whole assortment of Cashewbert's products.

EUR 195,00
Tax incl.

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