![]() We use more traditional cheese cultures to make things like cashew camembert and roquefort with blue veins created by the cultures, not stirring in spirulina. We cover all sorts of cheese making and give you a real breakdown of it all. If you want to see what’s possible, we have a Tree Nut Cheese online course. Tree nut cheese has taken a step beyond what we’re creating here too (although I do still love this type of cheese we’re creating as it’s relatively simple). Cashew Camembert & Beyond Cashew camembert. I’ll show you how to make cashew cheese in a different post since it’s a slightly different process. We’ll be making a cheese with either almond or macadamia, since they are the same process (except the almonds will need peeling). It’s the base of these types of cheeses I’m going to show you how to make in this post. We started rolling them in fresh herbs, adding other flavours such as olives and sundried tomatoes, and even stirring through spirulina to give the appearance of a blue vein cheese. Putting those through the same process of culturing gave them a new flavour. Macadamia and almond cheeses have also moved on too. I was delighted to find that if I left it in the fridge long enough, it would continue to culture and get firm, to the point where it was sliceable. I’d read about using probiotics to culture nuts, so I started playing around with adding probiotics to the blended nuts and water to culture them into cheese.Īfter culturing for 24 hours and adding salt, lemon and nutritional yeast, I would pour it into a metal ring. Thankfully things have moved on since then. The closest we got to that was using the natural fibrous nature of macadamias with as little water as possible. The nutritional yeast being solely responsible for any cheesy flavour.Ĭashew cheese was always a spread, because we hadn’t worked out how to make it into a sliceable cheese yet. ![]() What constituted a ‘cheese’ was nuts (usually cashews or macadamia nuts) blended with water and nutritional yeast.
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