Discover the magic of plant-based fermentation with Cheryl Paswater, Chief Fermentationist of Contraband Ferments! In this hands-on workshop, you’ll learn how to craft delicious, dairy-free cheeses using a variety of nuts and seeds—plus get the scoop on fermentation history, techniques for soft and hard rind cheeses, and even how to make a raw fermented cashew cheesecake.
Perfect for foodies, vegans, or anyone curious about fermented foods, this class brings flavor, science, and wellness to the plate.
