Learn how to make your own seed cheeses

"You are just a few steps away from discovering a new dimension in Plant Based cooking. Through detailed recipes, we will see step by step how to achieve highly nutritious products. From now on, including cheeses in your dishes will be simple and delicious."""

"By choice, due to allergies or intolerances, cheeses are one of the most complex products to replace in Plant Based diets. From today, with a handful of seeds, water and dedication, we will learn how to prepare cheeses suitable for melting on pizzas or pastas. Almonds, cashews and walnuts will be the new substrates for your fermented cheeses.""

A one-time payment of $4500

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$4500

In Argentine Pesos

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Program

01 INTRODUCTION : WATER AND SALT     

02 SEED CLEANING AND ACTIVATION     

03 INTRODUCTION TO FERMENTATION     

04 SEED FERMENTATION

05 REJUVELAC ENZYME WATER

06 PISTACHIO SPREADABLE CHEESE

07 RAWMESAN

08 CHESTNUT RICOTTA FROM FOR

09 RAWLADELPHIA

10 CHEDDAR

11 FETA CHEESE

12 BOCONCCINI

13 CHEESE PRESERVATION

14 LET'S REVIEW TOGETHER

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Learn with

Chef, researcher and disseminator of Vegetable Based Cuisine. Latin American reference, he has studied and experienced the implications of our food choices on our health and that of our environment. Creator of the first plant based restaurants in Argentina, gastronomic advisor and trainer of new gastronomes, both cooks and diners.

Maximo Cabrera

Studio Curator Crudo