books, workshops, masterclasses, and your favorite influencer can't teach you how to actually control, develop, and structure a recipe.

You end up dependent on copy-pasted, Google-found, ChatGPT-generated formulas that taste average, perform like shit, and you might as well keep buying your cheese at the supermarket.

And yeah, this is coming from the sovereignty guy.

.

When you've been in the craft as long as I have (17 years in professional kitchens around the world, including the Michelin run) dishes become second nature.

Food tech and development just make sense. You start thinking in systems rather than recipes.

Don't get me wrong, recipes exist and they're your starting point. But flavor development, fermentation behavior, texture engineering, aging variables, are the levers to go one step ahead.

Once you understand those levers, the demystification of artisan vegan cheese happens all at once. Your process becomes repeatable and predictable. And in the kitchen, predictable is good and consistency is gold.

So right now you might be buying expensive store-bought vegan cheeses that taste just fine, or trying recipes that work once and fail the next time. In both cases it's just so underwhelming, and even calling it cheeze is crazy, those hungry carnivores might be right.

So I'm here changing the game. I've been very loud for the past years and results speak for themselves. So imagine yourself being able to:

➡️ Stretchy mozzarella that melts properly.

➡️ Feta with real tang and crumble.

➡️ Camembert with a bloomy rind that develops character.

➡️ Blue cheese with depth instead of "cashew paste" flavor.

Not "good for vegan." This is for whoever appreciates good cheese. If you can't eat dairy or don't want to, that's a plus.

Creating artisan cheeze at home is more than possible, and once you know what you're doing it's actually pretty simple.

A big plus? You can make all without:

❌ Buying expensive specialized equipment

❌ Hunting down obscure ingredients

❌ Being a master in the kitchen

❌ Endless failed attempts

I made it easy for you. And like everything I do or teach, dependency is the last thing I want from you.

Some clients got the course instead of my consultancy services and launched brands.
Other food enthusiasts who like geeking out learned an ancient skill for the future we're living. You can meet them inside the community, where hundreds of cheesemakers are making this something we all can do.

The Mensch Cheeze Course teaches the mechanisms behind flavor and texture development, the aging techniques.

Not just recipes—yeah, more than 25 are inside the course—but what I want you to take home are the frameworks.

So we can all own our own recipes and keep them where they belong. In our houses.

From consumer to artisan.

You stop buying.

You stop copying.

You start creating.