For people with a bit of cheesemaking under their belt, or who’ve already taken Emily Zimmerman’s cheesemaking course, this is the advanced edition. We’ll be making new and more complex cheeses, including a bleu cheese, and grate-able, melty “cheddar”, homemade and spreadable 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.
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.
Every Monday, The Depanneur invites TO’s best culinary talents to lead fun, hands-on workshops.
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