Kitchen Conservatory
8021 Clayton Rd
Clayton, MO 63117
Fees Required
RSVP Required

Spend a fascinating evening in the kitchen with vegan Jerremy Kirby creating five vegan cheeses that can be used for spreading, slicing, topping, and dipping -- soft cheddar, soft Boursin, dill havarti - a hard cheese, crumbly almond parmesan, and carrot-potato fondue - a nut-dairy-soy free cheese.

Jerremy will guide this hands-on class through the four techniques used to make vegan cheese with the proper soaking process, utilizing nutritional yeast, using a thickening agent, flavoring cheeses, and creating stability for hard cheese.