Advanced Level (6 Recipes)

The advanced course showcases a variety of aged cheeses including Camembert, Mozzarella, Chèvre, Havarti and Gruyère, all requiring more intricate ingredients and fermentation processes. Our vegan cheese, rich and complex in flavour, pairs wonderfully with foods that have a lighter texture and taste.

[Chèvre with Peppercorn and Lemon Zest]
A soft cheese with a creamy, delicate texture, crafted from three types of roasted nuts. Gently wrapped with red peppercorns and yellow lemon zest, it offers a delightful balance of flavours. Perfect for pairing with crackers or your favourite bread.

[Camembert]
A French soft cheese with a white rind, commonly served with sourdough or mixed into risotto. In our recipe, we omit mould fermentation and instead incorporate truffle to enhance the aroma of this iconic cheese.

[Emmental]
Originating from Switzerland, Emmental is known for its subtle nutty flavour. In our version, we use roasted nuts and spices as the base for the cheese before air-drying it to accentuate its flavours.

[Gruyere]
A hard Swiss cheese with a refined flavour. We've added miso, a staple Japanese ingredient, to highlight its fruity aroma, suitable for pairing with bread, nuts and fruits.

[Dill Havarti]
A Danish cheese known for its mild flavour and subtle saltiness. In this recipe, we've added dill, a beloved herb in Nordic cuisine, during the cheese-making process for a lovely aroma.

[Mozzarella]
A versatile cheese that can be served with salads, baked on pizza, or melted on top of pasta. We will show you how to master crafting these delightful mozzarella balls from scratch.