August 18: Vegan Cheeses with Soirée-Leone
In this class, we will explore nut and seed based vegan cheeses. Soiree will demonstrate techniques for fermenting, flavoring, pressing, drying and aging this infinitely delicious style of plant-based cheese making.
The workshop will take place on August 18, 1-5pm in Cannon Hall, adjacent to Short Mountain Cultures at 1424 John Bragg Highway, Woodbury TN 37190. Refreshments will be served including a selection of vegan cheeses and other fermented goodies.
This is a small demonstration based class. Limited to 20 attendees.
Who is Soirée-Leone?
Soirée-Leone is a teacher and writer focused on putting food on the table. She lives and works from her 57-acre homestead in Middle Tennessee. Her traveling workshops share how to creatively and strategically preserve the food that we grow, glean, barter, and forage. She grew up on an off-grid homestead in rural Maine in the 1970s. After 25 years in San Diego, California, she and her husband left their urban homestead and moved to Tennessee.
Her work is included in Sandor Katz’s book Fermentation Journeys and Kirsten Shockey’s upcoming 10th anniversary edition of Fermented Vegetables.