Course programme

We have a wonderful 7 day programme for you! You can watch the course at your preferred time, all videos will be available until May 1st, 2022. You can talk cheese with other participants in our Facebook group. Recipe handouts are provided for each workshop. All content for participants is available on the Camp Site page.

Make your own fresh cheeses like cream cheese and Mozzarella, rind cheeses like Camembert and goat cheese, blue cheese like Roquefort and hard cheese like Cheddar. All 100% plant based.

Enthusiastic to get started? Visit Cashewbert for cultures and ingredients (Europe only). Participants can access our recommended supply list.

DAY 1 – Mozzarella

Welcome & introducing your hosts

Vegan cheese making basics by Martine

Workshop cashew Mozzarella with Martine

Interview with Miyoko Schinner (Miyoko’s Creamery, USA)

Campfire talk, Q&A session with Anderson & Martine

DAY 2 – Camembert

Workshop cashew Camembert with Anderson

Interview with Alice Fauconnet & Freddy Hunziker (New Roots, Switzerland)

Interview with Maxine Agyeman & Jobien Groen (Max & Bien, The Netherlands)

Campfire talk, Q&A session with Anderson & Martine

DAY 3 – Cheddar

Workshop rice Cheddar with Martine

Interview with Michaela Grob (Riverdel, USA)

Interview with Lê Na Dau Thi & Tobias Briffa (Kashew Cheese, Vietnam)

Campfire talk, Q&A session with Anderson & Martine

DAY 4 – Roquefort

Workshop cashew Roquefort with Anderson

Interview with Dani Wheatley & Simon Paul (Lauds Plant Based Foods, Australia)

Interview with Sumear Safdar-Robins (Food by Sumear, UK)

Campfire talk Q&A session with Anderson & Martine

DAY 5 – Cream cheese

Workshop almond cream cheese with Anderson

Interview with Karen McAthy (Blue Heron Creamery, Canada)

Interview with Jos Houbraken (Westerdijk Fungal Biodiversity Institute, The Netherlands)

Campfire talk, Q&A session with Anderson & Martine

DAY 6 – Feta and Kashk

Workshop tofu Feta and bulgur Kashk with Martine

Interview with Marika Groen (Malica ferments, The Netherlands)

Interview with Flore Sundahl (Vegan Flore, The Netherlands)

Campfire talk, Q&A session with Anderson & Martine

DAY 7 – Goat cheese

Workshop millet goat cheese with Martine

Interview with Mary Carmen Iriarte Jähnke (Jay & Joy, France)

Interview with Marie Laforêt (100% Végétal, France)

Campfire talk, Q&A session with Anderson & Martine