01
METHODOLOGY

An intensive course taught by Máximo Cabrera. The course will provide practical and theoretical tools for the production of fresh, semi-hard, hard and refined cheeses with molds.

02
QUOTAS AND LOCATION

Classes are held at Estudio Crudo, Barcelona, in an environment designed for experimentation and learning. Space is limited to 8 students per course, guaranteeing individual attention and immersive training.

03
HOUR LOAD

The course takes place over two consecutive days, with a teaching load of 3 teaching hours per day. You will receive a Dossier of recipes, work materials, apron for the class and tasting. At the end of the course we will issue a certificate endorsed by Máximo Cabrera.

During three days of theoretical and practical learning, the following key aspects will be addressed

  • Microbiology applied to cheese fermentation.
  • Inoculation and curing methods.
  • Critical variables in ripening: temperature, humidity and time.
  • Mixed and sequential fermentations to obtain cheeses with their own identity.
  • From the production of base ferments to the development of natural barks and the innovative use of koji, each stage of the process will be analyzed from a scientific and artisanal approach.
  • Final objective: To understand the interaction between ingredients, microorganisms and techniques to develop unique cheeses with their own identity and exceptional quality.

Program

PLANT BASED ARTISAN CHEESE COURSE

    1. Generate new flavor molecules, such as umami. | Improve digestibility through pre-digestion of carbohydrates and proteins | Modify texture, achieving pleasant and defined structures.

    2. Lactic and enzymatic fermentations applied to plant-based cheeses.

    3. Controlled and wild microbial strains: their impact on texture and flavor.

    4. Interaction between bacteria, yeasts and molds to develop complex sensory profiles.

    5. Temperature, humidity and ripening time management

    1. Cream Cheese: Natural cream cheese made from cashew nuts, legumes and herbs.

    2. Fresh and semi-hard cheeses: Bocconcini, feta cheese, American cheddar cheese.

    3. Hard and ripened cheeses | Almond ripened cheese | Nut ripened cheese | Smoked lupin cheese.

    4. Cheeses refined with molds : Brie plant-based : Blue plant-based.

    5. The innovative application of Koji, a ferment that enhances the development of umami and flavor complexity, will be explored.

    1. Selection and management of microbial strains (lactic bacteria, yeasts and molds).

    2. Controlled inoculation techniques to ensure stable fermentation.

    3. Management of mixed and sequential fermentations to maximize organoleptic development

    4. Strategies to enhance the growth of Penicillium camemberti and Penicillium roqueforti.

    1. Curing protocols: brines and salt concentrations.

    2. Ripening times according to the type of cheese.

    3. Optimum temperature and humidity conditions.

    4. Formation of natural rinds and specific coatings | Refining techniques to enhance the evolution of the cheese.

About the Course

  • $190.00
  • Language : Spanish
  • Modality: Classroom. Includes Dossier, Ingredients and Tasting.
  • Duration : 3 days of 4 hours each.

Values and Payment Methods

Access to the 3 days of training of the Artisan Cheese Course, dictated by Máximo Cabrera

Upcoming Editions

Choose the dates that best suit your availability and, when registering, confirm the selected edition. Places are limited: only 8 participants per course.

EDITION
 DATE
SCHEDULES
JULY  July 21 and 22 Starts at 9:00 a.m. Ends 1:30 p.m.

COURSE OBJECTIVES

At the end of the course, participants will have a solid knowledge of the microbiological, fermentative and refining processes in the production of plant-based matured cheeses. Concrete tools will be provided to further develop unique pieces with their own identity and high gastronomic value.

IMPORTANT DATA COURSE

  • Limited places: 8 students per course
  • Dates : July 2025 . Consult for next dates.
  • Methodology: The course is face-to-face and is taught in Spanish.
  • The value includes a Dossier of recipes, materials, ingredients and tasting of the elaborations of the course. Each day begins with a 100% Plant Based breakfast.
  • Certificación: Obtendrás Certificado de finalización de Cursada avalado por Máximo Cabrera
  • Days and Times: Classes are held from 9:00 a.m. to 1:30 p.m., with a 20-minute coffee break.
  • Value: The value of the 2-day Plant Baser Matured Cheese Course is 230€ and you can finance it in 2 payments. The amount must be paid in full before the start date of the course.
  • Place : Carrer Banys Vells 20, El Born , Barcelona.

We come to the Frequently Asked Questions

  • What is the Plant Based Cooking Starter Course in Crudo Studio? A classroom course in Gluten Free Baking with Natural Fermentation, aimed at those who want to experiment.

  • What are the prerequisites for enrollment? To enroll in this course, it is not necessary to have any previous knowledge, utensils or very unconventional ingredients. If you have any questions, you can write to [email protected].

  • What is the duration and structure of the course? The course lasts 3 days and each day lasts 4 hours, including a 20-minute break.

  • What methodology is used in the course? It is a practical course in which recipes and techniques are put into practice. Some steps will be demonstrative.

  • What topics will be covered during the course? Visit the SCHEDULE section of the website to learn about each topic.

  • What materials or tools should I bring or will be provided? The ingredients, recipes, utensils and apron will be provided by Estudio Crudo.

  • Is there any certification at the end of the course? You will obtain a certificate issued by Estudio Crudo and Máximo Cabrera.

  • How do I enroll in the course?
    Book your place from the payment link on this page, if you have any questions you can contact us at [email protected] .

  • What is the cost of the course and what does it include? The cost of the 3-day course is USD 450 / €415. You can finance your registration in two interest-free installments of USD 225 / €208. You also have the option of making the payment by bank transfer, for which you can contact us at [email protected]

  • Where will the course be held? Thecourse will be held at Máximo Cabrera's laboratory, located in the neighborhood of El Born, Barcelona, Carrer de Banys Vells 20.

  • What are the schedules during the course? The day starts at 9:00 am and ends at 1:00 pm. You will have a 20-minute break, during which you can enjoy a coffee break in one of the many cafes located a few meters from our studio.

You have 10 days to cancel the registration, as long as there is at least one month left before the beginning of the course. In this case, the amount paid will be refunded, minus the administration fees.

Can it be Suspended in Progress?

In the hypothetical case that the course is cancelled for reasons of force majeure or for not reaching the minimum number of participants, the total amount paid will be refunded in the currency in which the payment was made, without exception. 

However, we strongly recommend that you consider taking out cancellation insurance when booking your flights and/or accommodation. In any eventuality requiring the cancellation of your course, the school regrets that it cannot assume responsibility for covering these additional expenses.

We are committed to offer you the best possible experience in our cooking school, so in any of these cases we will contact you as soon as possible to generate the least possible impact on your schedule.

For any questions, write to [email protected] or by direct message on our Instagram account @crudoclases. Send us your query as detailed as possible and we will contact you as soon as possible.

The Workshop will be held :

Máximo Cabrera

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