Cheese is fermented milk, but no one said it had to be dairy milk. Join plant-based chef Sue Stauffacher as she introduces you to the wonderful world of non-dairy cheese-making. Using nut, coconut and soy bases, Sue will demonstrate each step of the cheese-making. Experience rich delicious textures of hard and soft cheeses. Possibilities include feta, yogurt, ricotta, gruyere, boursin and cream cheese. Rice, tapioca and starch-based cheese alternatives available in the stores pale in comparison to your own delicious creations. Lots of samples to try!