Learn to make your own dairy free and probiotic rich nut-based cheeses with
Contraband Ferments. In this class we will teach you the basic principles behind
making cheese using a variety of nuts and seeds. You’ll learn basic skills in
fermentation, the history behind fermentation, and a variety of ways to make soft
and hard rind cheeses, as well as secondary uses for nut cheese. Raw
Fermented Cashew Cheesecake anyone?
Your Contribution: $40
Cheryl is a Fermentationist, Educator, Health Coach, Artist, Beekeeper, and Writer.
Cheryl contributes as a writer for Edible Brooklyn, has guest co-hosted on the radio show “Fuhmentaboudit!” (on Heritage Food Radio Network), Co-Organizes the NYC Fermentation Festival, and is a Co-Organizer of the NYC Ferments Meetup. She is currently working on her first book and teaches workshops and at festivals both regionally and internationally. She lives in Brooklyn, NY with all of her cultures as pets (aka: bacteria, yeast, and mold). You can visit her website by clicking below: