Join Blue Heron Creamery chef Karen McAthy in this 3 session course to learn how to make incredibly delicious, dairy-free cheese.


Class 1 - Identifying, Making & Using Cultures
Sunday, November 27th from 11:30am-2:00pm

This class will be an introduction to culturing agents, focusing on identifying what they are, what they do, and how they work. Part demo/part hands-on, the focus of this class will be to help students make their own culture which they will continue to use in the following classes.

Participants please bring 2 x 500ml mason jars and cheese cloth to take water kefir grains and rejuvelac culture home. Cheese cloth and jars will also be available in-store for purchase.


Class 2 - Soft, Cultured Plant-Based Cheese: Using Cultures & Making Cheese Bases
Sunday, December 4th from 11:30am-3:00pm

In this class, students will use their starter cultures from the previous class to learn how to make 3 basic 'base' cheeses, which can be aged up, or flavoured by the addition of herbs or dried fruit.

Participants please bring cheese cloth and a container large enough to take home three cheese cloth wrapped cheeses to take home.

*Note: this class will include the use of nuts including almonds and cashews.



Class 3 - Aging, Surface/Rind Treatments for Cultured Cheese: Working Toward Firm Cheese
Sunday, December 11th from 11:30-2:30pm

Using the cheeses prepared last class, students will learn about the processes for handling and dry-aging, which equipment to use, safety practices, and using their senses to recognize what is going on.