How was the Vegan Cheese Workop? Listen to a review from a non-vegan.

纯植物手工芝士工坊开设在太原路25弄的一座小洋房里，房子装饰得很有西式风味，干净素雅。授课的斯蒂芬妮老师说，这座房子的房东是她的客户，房子的主人热情地借给她开设手工素食课程。餐厅很宽敞，能轻松容下10个人，厨房也很有设计感，炊具齐全整洁；唯一的不足是多人同时进行手工芝士制作时稍稍有点拥挤。

The Vegan Cheese Workshop was held in a quaint home on Lane 25 Taiyuan road. The home was decorated in a western fashion, clean and elegant. Stephanie, the instructor of the workshop, told us that the home belonged to a client of hers, who had enthusiastically allowed her to use the home for a vegan workshop. The area was quite spacious, allowing 10 people to fit comfortably. The kitchen was well designed, and the kitchenware was neat and tidy. However, it was a bit cramped when we were actually making the cheese.

授课的斯蒂芬妮老师是香港人，英语很流利，中文沟通也毫无障碍，在掌握调料分量和烘焙时长上很熟练，给我们分享的自制成熟干酪相当好吃。工坊主要讲授了大蒜柠檬坚果奶酪、豆腐飞达芝士、素食帕尔玛干酪和无麸无油无糖的素食饼干的制作方法，都是较为简单的入门芝士和饼干做法，非常容易上手制作，对食材的要求也不算高。但是可能由于协作人手较为欠缺，老师在授课过程中有些小坎坷，希望今后的课程可以更加顺畅、高效。

The instructor, Stephanie, is a Hong Kong native. Her English was very fluent, and she had no issues communicating in Mandarin Chinese. She was very skilled in mastering the seasonings and time needed to make everything. The homemade cheese she shared with us was absolutely delicious. During the workshop, we learned to make garlic lemon nut cheese, tofu feta cheese, vegan Parmesan cheese as well as gluten-free, oil-free and sugar-free crackers. The techniques and ingredients used were very simple and perfect for those just starting out. A lack of staff made the workshop start off a bit bumpy, so hopefully it can be a little more efficient in the future.

以前我印象中的芝士都是含有较多脂肪和蛋、奶的，没有想到芝士还可以做成纯植物的，而且感觉吃起来非常健康，因为原材料都是有机果蔬或者豆制品、橄榄油等等，特别是成熟干酪真的非常好吃。

Typically, the type of cheese I am used to is full of fat, egg, and milk. I didn't think that it was even possible to make cheese out of plants! It tasted very healthy, due to the fresh and organic ingredients such as herbs, olive oil and soy. The most delicious cheese was the homemade cheese she aged herself.

课堂制作的豆腐飞达芝士口感比较浓醇、味道比较重，属于酸咸口味，可能更适合西式菜肴，而纯素成熟干酪的口感和味道都和普通芝士非常接近，达到了慕斯的状态，对我个人而言更容易接受。纯植物芝士和普通芝士相比口感更佳清爽，调味料的味道更重。

The tofu feta cheese had a very strong flavor. It tasted quite sour and salty, which is probably more suitable for Western cuisine. The taste of the aged vegan cheese tasted very close to traditional cheese, having achieved a mousse-like texture. I personally, felt it tasted just like cheese. Vegan cheese is more seasoned and has a better and more refreshing taste than regular cheese.

制作纯植物芝士的原料包括有机柠檬、鹰嘴豆、日式味增、有机橄榄油、大蒜、营养酵母等等，总体而言比较方便购买到，老师也有提供原料品牌、渠道上的购买建议。

The ingredients used to make the cheese included lemon, chickpeas, miso paste, olive oil, garlic, nutritional yeast, etc., which are convenient to purchase. Stephanie also gave us suggestions on where to buy everything and the websites she uses.

个人感觉工作坊的价格稍高，但是在工作坊中学到的纯植物芝士制作方法可以在回家后练习和应用，还是比较值得的。

I felt the price of the workshop was a bit high, but the techniques taught to make cheese are easy to practice and apply in the future, so I think the investment is worth it.

给纯植物手工芝士工坊打分的话，最高5分，我会给4分，因为进行手工制作的环境、授课的老师和一起上课的朋友们都令人感觉比较舒适和友好。纯植物芝士的种类很丰富，总能找到几种适合自己的口味，如果回家能进行适时的练习，课程就是相当值得的。但是老师授课的熟练程度和材料准备上都可以更加完善，希望工坊越办越好！

I would give the workshop 4/5 stars. The environment, instructor, and the other people who attended the workshop gave off a very comfortable and friendly vibe. There was a rich variety in the different plant-based cheeses, and it was easy to find a cheese suited to your taste. It is definitely a worthwhile workshop if you apply the techniques learned. This workshop would be perfect with some slight adjustments to the material preparation and teaching process.

总的来说，我认为纯植物芝士比普通芝士尝起来更加健康，更加醇厚，主要尝到的是食材和调味品的味道。而平时吃普通芝士的时候会更明显地尝出蛋奶的味道，会感到脂肪含量更高，更让人容易发胖。对于喜好清淡饮食和有减脂意向的朋友来说，纯植物芝士无疑是更好的选择。

All in all, I think vegan cheese has more of a rich and healthy taste than traditional cheese, especially the ingredients and seasonings used. When you eat regular cheese it's easy to taste the milk and egg, and how fatty it is. For those that want to eat lighter foods, and want to reduce their fat intake, I would say plant-based cheese is a better option.

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