Fermented Foods – Nut Cheese ~ 2 Places Left

Date(s) - 29 Feb 2020
2:00 PM - 5:00 PM

Learn how to ferment beans, seeds and nuts and make your own nut cheese. Make your own healthy and delicious fermented foods with Peggy Beer from Eldertree, a local business specialising in fermented foods.

The Workshop

In this workshop we will taste a few different ferments made from beans, seeds and nuts and we will learn how to make fermented nut cheese, like fermented cashew cheese; as well as fermenting beans and seeds. As always there will be a variety of different recipes at the end, to take home.

fermented nut cheese

Please bring a knife, scales, chopping board and storage containers to take your ferments home in.

Peggy will provide all the ingredients but if there is anything specific you would like to add to your fermented nut cheese please bring it along.

This workshop will be vegan friendly.

fermented foods

The Origins of Fermenting Foods

Lacto-fermentation or wild fermentation is an old way to preserve a variety of fruit and vegetables, milk, grains, meads, wines, ciders, beers, beans seeds etc. Archaeological evidence suggests our forefathers would have consumed large numbers of live lactic acid bacteria. The origin of lacto-fermentation lies in the days with no freezers, it was done to preserve food over the winter.

Health Benefits

Lactic-acid-producing bacteria are crucial for a well-balanced digestive system. And a well-balanced digestive system supports the rest of the body in getting all the nutrients it needs to work well.

‘Wild fermentation is a way of incorporating the wild into your body, becoming one with the natural world. Wild foods, microbial cultures included, possess a great, unmediated life force, which can help us adapt to shifting conditions and lower our susceptibility to disease. By eating a variety of live fermented foods, you promote diversity among microbial cultures in your body. Biodiversity, increasingly recognized as critical to the survival of larger-scale ecosystems, is just as important at the micro level. It is called it micro-biodiversity. Your body is an ecosystem that can function most effectively when populated by diverse species of micro-organisms. By fermenting foods and drinks with wild micro-organisms present in your home environment, you become more interconnected with the life forces of the world around you. Your environment becomes you, as you invite the microbial populations you share the earth with to enter your diet and your intestinal ecology.’ [Sandor Ellix Katz in ‘Wild Fermentation: The Flavor, Nutrition and Craft of Live-Culture Foods’]


15416120_1784338048485941_1201524413_nYour Tutor

Peggy Beer, runs the local business Eldertree, specialising in fermented and whole foods. Peggy is currently in the process of including an artisan wild yeast bakery into her business.
Peggy will be running a range of fermented and raw food workshops at Denmark Farm during the Spring 2020. These include Make your own Sour Dough Bread, Fermented Foods ~ Sauerkraut & Sauces (Sat 29th Feb), Raw Foods (Sat 4th April), Raw Chocolate Easter Eggs (Thurs 9th April) and Soft Cheese Making (Sun 10th May) details to follow soon.


Workshop Fee

£25 (plus £6 cash for ingredients on the day) (or £45 if you would like to attend both this and the morning workshop on Fermented Foods ~ Sauerkraut & Sauces).
30308632724_ba0718e2bc_z-2Maximum 8 places please book via the link below to guarantee your place.
You may also be interested in other creative workshops at Denmark Farm including: Inconvenience Workshop, Needle-felting Pets, Willow Cultivation and Management and Mandala Painting ~ Looking Deeply. Please see our events calendar for our full list. 
If you’d like to stay at Denmark Farm, please enquire about availability in our self-contained Eco Lodge or Shared Dormitory.
All proceeds from our events and holidays are ploughed directly back into managing our 40 acre nature reserve. Thank you for your support and please do come to visit soon.


Bookings are closed for this event.

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