Description
Day 1 – Introduction to Vegan Cheeses: Store-Bought vs. Traditional Styles
Focus: Tasting, texture, melting properties
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Comparative tasting: commercial vegan cheeses (French, Italian, U.S.)
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Intro to classic French cheese styles: brie, camembert, chèvre
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Understanding cheese textures: soft, firm, meltable, spreadable
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Creating cheese boards: pairings with fruit, nuts, and vegan wine
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Mocktail and wine pairing: dry vs. sparkling with vegan cheeses
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Hands-on: Assembly of composed cheese plates + flavor charts
Day 2 – Making Vegan Cheese at Home: Traditional & Modern Methods
Focus: Fermentation, aging, thickening, umami balance
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Culturing basics: cashew, almond, soy, and coconut bases
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Aging techniques: mold-ripened (ash-rind), smoked, herbed
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Fast-set cheeses: mozzarella-style, cheddar-style, meltable block cheese
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Flavoring: lactic acid, miso, nutritional yeast, fermented tofu
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Hands-on: Make 3 cheese types: aged chèvre, firm meltable, creamy spreadable
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Bonus: How to wrap, store & label your homemade vegan cheeses
Day 3 – Classic French Cheese Dishes Reimagined
Focus: Veganizing iconic comfort food
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Tartiflette with smoked vegan reblochon and potatoes
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Vegan onion soup with gruyère-style melt and toasted croutons
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Fondue savoyarde with white wine & vegan emmental mix
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Accompaniments: pickles, baguette, fresh herbs
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Hands-on: Students create their choice of 2 full French dish
Day 4 – Italian Cheese Dishes: Melty, Creamy, Classic
Focus: Pasta, rice & bake-style recipes
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Vegan risotto with cashew parmesan & wine reduction
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Gnocchi gratinati with vegan gorgonzola cream
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Vegan burrata for antipasti: soft center & firm outer shell
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Hands-on: Choose 1—Risotto, Gnocchi, vegan burrata
Day 5 – Global Favorites: USA, England & Mexico
Focus: Comfort food classics & bold flavor
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Ultimate vegan mac ’n cheese with 3 cheese styles
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Nachos with meltable cheddar, queso sauce, and spicy toppings
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Loaded baked potatoes with cheddar-style sauce and “bacon”
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Group cheese tasting & presentation + certificate ceremony
Each day includes a vegan wine or mocktail pairing, and all dishes are 100% dairy-free & egg-free. Gluten-free alternatives are integrated wherever relevant.
2026 prices : all included (lodging, all meals*, + services)
Duration Total Price Price per Week
1 week 3,045 € 3,045 €
Courses can be taken without on-site accommodation. There are Airbnb options available nearby in Brosville. Please contact us for more information.
*All meals during the week are included in the price and will be shared with the teachers and fellow students — a wonderful opportunity to connect and exchange outside the kitchen.
Breakfast is also included and enjoyed individually in each guest’s accommodation.
Soft drinks, tea, coffee, and herbal infusions are available at all times and unlimited throughout your stay.
