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Vegan and alternative cheeses production course - cover

Vegan and alternative cheeses production course

MARCEL SOUZA

Maison d'édition: MARCEL SOUZA

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Synopsis

The growing search for healthy and sustainable alternatives has transformed the global gastronomy scene, and vegan cheeses are emerging as the protagonists of this change. Whether for ethical, environmental or health reasons, more and more people are delighted with the possibility of enjoying cheeses made without ingredients of animal origin, but full of creativity and flavor. This book was born with this movement in mind.

In this Vegan and Alternative Cheese Production Course, we offer more than just recipes. The intention is to provide a complete journey through the world of artisanal production, exploring everything from the scientific basis of the fermentation process to advanced maturation and curing techniques. Thus, this book is intended for both the curious person who wants to produce their first cheeses at home and the entrepreneur who sees opportunities in this innovative market.

Each chapter has been carefully crafted to help readers understand not only the “how” but also the “why” behind each ingredient and method choice. The flavor and texture of a vegan cheese are not the result of chance, but of the precise combination of science, art, and love of food. Here, you will discover that it is possible to create sophisticated and nutritious products that can win over discerning palates and become the centerpieces of special events and meals.

We hope this book inspires you to explore new possibilities, deconstructing paradigms and rediscovering flavors. The world of vegan and alternative cheeses is an open frontier for innovation and sustainability, where tradition and modernity meet to surprise. Enjoy reading, get to work and, of course, enjoy your meal!
Disponible depuis: 13/01/2025.

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