Vegan Aged Cheese Workshop and Cheese Party
Ever wanted to make your own aged vegan cheeses and were too scared to try? Ilsa Hess shows you how fun and easy it is to make your own probiotic, rejuvalac, and use it to easily age vegan cheeses.
We will make a selection of delicious aged vegan cheeses including:
• Herbed Chèvre
• a Sundried Tomato Spread
• Lox-Flavored Cream Cheese
• Sharp Cheddar Nutty Cheese Ball
• Smoked Provolone
These cheese recipes come from Miyoko Schinner’s cookbook “Artisan Vegan Cheese” and “The Non-Dairy Formulary” by Michael Conrad.
We will have a Cheese pre-party to sample some of the cheeses we will be making. I will also have a vegan butter made without palm oil for people to sample and the recipe to take home. Vegan wines will be donated for the event and non-alcoholic beverages will be available.
Thursday, February 6, 2014
6:30 PM to 9:00 PM
Grange Conference Room
California State Grange
3830 U Street (at Stockton Blvd.), Sacramento, CA
$28 per person for *dues-paid SVS members
$30 per person for non-SVS members
We have SOLD OUT! Stay tuned for the next Vegan Cheese Workshop!
$5 from each ticket will go to the Sacramento Vegetarian Society
This class will be limited to 15 people to make sure everyone can try the cheeses.
* Not a member yet (Meetup doesn’t count)? You can join on line at: