A 2nd night has been added on Tues. July 18
For people with a bit of cheesemaking/fermenting under their belt, or who’ve already taken Emily Zimmerman’s introductory cheesemaking course, this is the advanced edition. We’ll be making new and more complex cheeses, including a bleu cheese, grate-able, melty “cheddar”, homemade spreadable vegan butter, and delicious vegan ice cream. We’ll be learning some advanced methods of culturing, preserving and ageing cheeses. At the end of the class, we’ll share a dinner of soft tacos with all the fixings (including cheddar, queso fresco, and sour coconut cream) and our homemade vegan ice cream for dessert.
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$50 +HST
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Emily Zimmerman is the lady behind Pear and Pepper – a freelance chef cooking deluxe, delicious vegan dishes and retro comfort food like whoah. She can be found at food events around the city, as well as at The Depanneur hosting the occasional vegan Workshop or Supper Club.
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Every Monday, The Depanneur invites TO’s best culinary talents to lead fun, hands-on workshops.
Hi there, I would love to attend the cheez making event… However I am celiac and gluten, dairy, corn and soy free…… re the dinner part…. any chance there would be some rice instead of tacos, unless of course they just happen to be gluten and corn free…. if so I will immediately sign up. Would be a shame to miss out on the whole dinner. Possibly I could bring rice with me if there is a means to warm it up. Thanks. Aeriol