Cashewbert For Everyone en PDF

NGUISSEPE@YAHOO.
COM 08 Mar 2020
Cashewbert
A Guide to Vegan Cheese
Introduction
So far, vegan cheese has been presented as a simple and quick version of its dairy counterpart. With
added flavour enhancers and vegetable gums and oils to mimic the texture and mouth feel of dairy
cheese. This is what I would call "Cheeze“.
While such techniques can be satisfying and help people to include healthy ingredients into their diet,
one shall not limit vegan cheese to those look-alike products. There is a whole concept of "fermented
plant-based food products" to explore. I hope that in this book, I can give you an insight of what is about
to come to the vegan world of food. I also hope you will feel empowered to be part of this change.
The recipes in this book are meant to be the ground recipes for more advanced vegan cheese making
procedures.
This book has two versions, this free version and one more detailed version with photos and tips, which
can be acquired on our website. The purchase of our full featured book helps us to continue the research
on vegan cheese making and update it with new recipes.
Check cashewbert.com for our full featured book, videos, ingredients and workshops.
For questions, please participate in our group: 

http://www.facebook.com/groups/cashewbert/
Latest revision: 2 of June 2018 

NGUISSEPE@YAHOO.COM 08 Mar 2020
Vegan Cheese Basics

Usually cheeses are fermented food. Fermentation is important as it helps to preserve, to create flavour, to
aid digestion, to make nutrients more available and to improve the texture of foods.
Fermentation rely on three components:
Carbohydrate
Protein
Fat
Carbohydrate is used by some bacteria during fermentation and helps to create lactic acid, which lowers
the pH and helps to protect the cheese from spoilage. Other bacteria and yeasts also consume the
carbohydrates to create flavours.
Protein has two main functions, to create structure and for flavour development. Protein is converted into
flavour compounds by some moulds like camembert and blue cheeses. For curdled cheeses, protein is
the building block. By curdling the milk, proteins will bind together to form a plant based cheese curd.
And last but not least, there is Fat, which helps on one hand to give a more rich mouthfeel and improved
texture, but it also helps to develop flavours on some recipes like on blue cheeses.
In this book we will focus on four types of cheese:
Fresh cheeses, camembert, blue cheese and semi-hard styles of cheeses.
All cheeses require a bacteria starter mix. But some will also require mould starters.
Nuts and Beans
Vegan cheese can be made out of a variety of nuts, seeds and beans. Due to a more neutral flavour and
good balance between fat and protein, I suggest the following:
Cashew nuts for soft-ripened cheeses, like Camembert. Cashews do not create a firm curd.
Almond milk for cream cheeses and semi-hard types of cheeses.
Soy milk for semi-hard types of cheeses.
Coconut milk or macadamia nuts to add extra fat to any other ingredients.
Other nuts and seeds can also be used, but they might impair strong flavours (like hemp seeds or
sunflower seeds) or they may not have a good protein content (as with rice or grains like oats), which will
result in poor flavour during fermentation.
Cultures
BACTERIA
In order to protect the cheese from spoilage, selected bacteria should be added to your cheese in the
beginning of the process.
At Cashewbert we offer two basic starters:
Mesophilic starter: a mix of bacteria that grows best between 22ºC and 25ºC. They yield low
acidification, and have a sweet taste, good for mould-ripened cheeses like camembert and blue cheeses,
and also for fermented cheeses with a low acid profile.
Cheese starter: recommended for hard-type cheeses and great for almond based cheeses, this starter
grows best between 28ºC and 32ºC.
Other starters can be used instead, like yogurt, milk kefir, probiotic capsules and rejuvelac.
If you need to support the growth of your bacteria starter, consider adding some dextrose powder to your
cheese.
Salt will affect the growth of bacteria, therefore it should be added at a later stage of the cheese making
process.
MOULDS AND SIMILARS 
Penicillium candidum: This is the white camembert mould. It is added in the beginning of the cheese
making process or it can be diluted in water and sprayed over the cheese. It grows best at temperatures
between 7ºC and 14ºC. The lower the temperature, the milder the taste and slower the growth.
Penicillium roqueforti: This is the blue mould for roquefort or gorgonzola type of cheeses. It needs to be
added at the beginning of the cheese process and we recommend adding extra fat to your cheese to
ensure a more complex flavour. Notice that some blue mould starts to grow white and then turns blue.
Geotrichum candidum: It is a yeast that helps the camembert mould to grow and also adds extra flavour
to the cheeses. It can also be used alone for a soft-ripened type of cheese.
Brevibacterium linens: This is a bacteria with an yeast-like appearance that gives an orange colour on
some hard cheeses and a smear on limburger and muenster cheeses. It is mixed in a light brine (2% salt
and water) to wash the cheese rind regularly. The more often it is washed, the more smear will build up.
Moulds and cultures have different varieties: powder or liquid, mild or strong. You can measure liquid and
powder cultures the same way.
HELPERS
Vzyme (Transglutaminase): This is an enzyme that binds proteins together, in a similar way that rennet
does in traditional cheesemaking. For some types of plant milks, it is best to cook the milk before adding
the enzyme so the proteins will be more readily available. Add the Vzyme when the plant milk is between
35°C and 40ºC.
Rice and bean koji: Traditionally used in miso and soy sauce making, koji is a fermented rice through a
mould called Aspergillus oryzae. Adding it to a cheese can break down proteins and fats to create flavours
in some types of semi-hard cheeses. Alternatively a soybean koji can be used for a lower acidic profile.
Vegetable ash: Ash helps to protect the cheese against unwanted mould and bacteria for the first few
days of ageing. It also lowers the pH slightly. Sprinkle on top of the cheese mixed with a little bit of fine
sea salt.
TOOLS
Refrigerator Thermometer: You need to have temperatures from 7°C to 12°C (44F to 53F) in
your refrigerator during mould growth and 2°C to 4°C (35F to 39F) during the last stage of the
cheese ageing. A thermometer is important to find the right spot in your refrigerator.
Ripening wrap: A breathable sheet that supports the growth of mould on cheeses. It is easier to
control than the ripening container but not easily available abroad, only at our website. This is
necessary so the camembert or blue mould will grow onto the cheese.
Ripening container: You can use a plastic container with the lid slightly opened for some air
exchange to create the right air humidity for mould-ripened cheeses. Underneath the cheese
you need to allow air flow with a cheese mat.
Camembert paper: A double sheet paper with a layer of paraffin that protects the cheese from
drying out without affecting the Camembert mould. Alternatively baking paper can be used, but
it may dry out the cheese.
Aluminum foil: Blue cheese can be wrapped in aluminum foil during cold ageing to prevent
mould growth and allow flavour development.
Cheese cloth: A cotton cloth with a loose weave.
Fresh cheese cloth: A linen or cotton cloth with fine weave to extract nut milk or drain cream cheese.
Cheese mat: PVC mat that can be properly sanitised and allow plenty of air flow during draining.
Vegan cheese recipes

Tips for making cheese
Filtering and boiling water before adding to the cheese is recommended to ensure quality. Let the water
cool down before using.
Prefer utensils made from glass, ceramic or stainless steel.
Clean all utensils with boiling water or spirits before using.
If you would like to add sugars to help with fermentation, prefer maltodextrin, dextrose or syrups.
Room temperature should be between 18ºC and 25ºC. In warmer climates, do not leave the cheeses for
longer than 2 hours at above 25ºC or it may become too sour or develop yeasts. Keep it in the refrigerator
instead.
You can use about 1 tablespoon of the rind of camembert or blue cheeses instead of the mould starters.
Even with all extra care, it is not uncommon to get cross contamination between Camembert and blue
cheese moulds. If that happens, the flavour may be different but the cheese is still fine to be eaten.
Recipes
Cashew Fresh Cheese

A LIGHT AND FRESH CHEESE WITH A SOFT BITE
Ingredients
300g cashews, soaked overnight

330g water
1/8 tsp mesophilic or cheese starter cultures
1/2 Tbsp Vzyme
salt to taste
Tools
Blender
Bowl
Cheese form or cheese cloth
Instructions
MAKE THE CHEESE
Boil the soaked cashews for few seconds to pasteurise it (optional).
Drain the cashews.
Blend the cashews with 330g water until smooth. Check if the temperature is below 40ºC, add the Vzyme
and mix it.
Pour the mix into a bowl.
Make sure the temperature is between 20ºC and 25ºC. Sprinkle the mesophilic cultures on top of the mix
and leave it for five minutes. Stir well.
Let it rest for 2 hours at room temperature and then move it to the refrigerator for 10 hours to ferment and
to firm up.
FORM THE CHEESE
You can put the cheese in a cheese form or wrap tightly in a cheese cloth to shape it. Keep it in the form
for 8h in the refrigerator.
Remove it from the form or from the cheese cloth, sprinkle salt and herbs to taste and enjoy.
You can also add salt and spices before forming the cheese. Add it to the mixture, stir well and keep it
another 4 hours refrigerated to firm up again.
Keep the cheeses refrigerated for up to 4 days.
You can make this recipe with camembert or blue cheese mould for a mould ripened cheese and follow
the steps to age as in the other recipes. 
Cashew Camembert
 
THIS IS AN EASY CAMEMBERT VARIATION THAT CAN BE MADE WITH ONLY A STICK BLENDER.
Ingredients
300g cashews, soaked overnight

140g hot water
1/8 tsp mesophilic cultures
1/8 tsp penicillium candidum liquid
salt to taste
Tools
Stick blender (normal blender does not work as it makes it too creamy)
Bowl
2 Cheese forms
2 Cheese cloths
2 Cheese mats
Ripening wrap or plastic container
Camembert paper or parchment paper
Instructions
Make the cheese
Boil the soaked cashews for few seconds to pasteurise it (optional).
Drain the cashews.
With a stick blender, blend the cashews with hot water until smooth. Let it cool down.
Make sure the temperature is between 20ºC and 25ºC. Sprinkle the mesophilic cultures and the
penicillium candidum on top of the mix and leave it for five minutes. Stir it well.
Forming
Boil the cheese cloths, twist to remove excess of water.
Put the cloths on the cheese forms. Divide the cheese into the forms. Cover the cheese with the ends of
the cloth and press gently to shape the top.
Let it rest for 2 hours at room temperature to ferment, then put it in the refrigerator for 24 hours.
Salting and drying
Remove the cheese from the form and unwrap the cloth. Place the cheese on a mat.
Sprinkle about 1/2 tsp salt on each side of the cheese. Let it dry at room temperature for about 2 to 4
hours, turning the cheese at least once during this time, until it is dry to touch. Place the second mat on
top of the cheese to help turning.
Allow the mould to grow
Put the cheese in a ripening wrap or in a plastic container and keep it at temperatures between 7ºC and
14ºC for two weeks. Every two days, check for moisture in the cheese and in the container and dry with a
paper towel.
Let the flavours to develop
When the cheese is completely covered with white mould, wrap in camembert paper. Parchment paper
can be used but it may dry off the cheese.
Keep it refrigerated for one to two weeks, until desired flavour is achieved.
Consume within 2 weeks after opened.

Cashewbert
A CREAMY AND RICH CAMEMBERT VARIATION. REQUIRES A HIGH-SPEED BLENDER.
Ingredients
300g cashews, dry

320g water
1/8 tsp penicillium candidum liquid or powder
1/16 tsp geotrichum candidum (optional, gives extra flavour)
1 and 1/4 tsp Vzyme
2 tsp Salt
Tools
High-speed blender
Bowl
2 Cheese form
2 Cheese cloths
2 Cheese mats
Camembert paper or baking paper
Instructions
Make the cheese
Blend the cashews with water until smooth.
Make sure the temperature of the mix is between 20ºC and 25ºC. Sprinkle the mesophilic cultures, the
penicillium candidum and geotrichum candidum on top of the mix and leave it for five minutes. Blend it
well.
Pour into a bowl. Cover with a wet cloth and let it to ferment for 4 hours at room temperature.
Forming
Prepare the equipment. Boil the cheese cloths and twist to remove excess water. Lay the cheese cloth on
the cheese form.
Divide the paste into the two forms, cover with the ends of the cheese cloth and press with a form lid or
with your fingers to flatten the top. Let it refrigerate for 24 hours.
Allow the mould to grow
Remove the cheese from the cloth on top of a cheese mat. Sprinkle 1/2 teaspoon of salt on each side and
let it dry for one hour at room temperature.
Let the cheese to further dry uncovered in the refrigerator for 12h or until it is dry to touch, flipping the
cheese at half of the time.
Put the cheese in a ripening wrap or in a plastic container to increase the humidity. Keep it at
temperatures between 7ºC and 12ºC for two weeks. Every two days, check for moisture in the cheese and
in the wrap or in the container. Dry any wet spot with a paper towel.
Let the flavours to develop
When the cheese is completely covered with camembert mould, pat it dry with paper towel and wrap in
camembert paper. Let it ripen for another week for stronger flavours.
Bluebert
Ingredients
300g cashews, dry

100g coconut milk
230g water
1/8 tsp penicillium roqueforti liquid
1 tsp Vzyme
2 1/2 tsp Salt
Tools
High-speed blender
Bowl
Large tray
1 tall Cheese form
2 Cheese cloths
2 Cheese mats
Aluminum foil
Instructions
Step 1 - Make the cheese
Pour hot water over the dry cashews and let it drain off to pasteurise it (optional).
Place the cashews with the water and coconut milk in the blender, blend using the nut butter
function of your blender (or its highest speed) for one to two minutes, until completely smooth.
Make sure the temperature is between 20ºC and 25ºC. Sprinkle the cultures and the Vzyme over
the cashew mix and blend it for few seconds.
Pour the mix in a bowl, cover and let it rest at room temperature for 4 hours.
Step 2 - Cheese chunks
Sanitise two cheese cloths, spoons and a tray.

Lay one cheese cloth over the tray. With the help of a spoon, remove chunks of cheese from the
bowl and place onto the cloth, spreading it over the tray. Sprinkle salt over the cheese and cover
with the second cloth.
Place the tray in the refrigerator for 3 days. During this time, check if the top cloth is moist, and
soaking it if necessary so it keeps the humidity high.
Step 3 - Form the cheese
Sanitise two cheese forms.

Gently assemble the chunks together in the form without excessively pressing it.
If you have a press lid, place it over the cheese to help the gentle pressing.
Bring the forms to the refrigerator and leave it for 12 hours.
Next day, remove the cheese from the cloth over a cheese mat. You can smooth the rind if you
want.
With a sanitised skewer, prick about 10 holes throughout the cheese to ensure airflow between
the chunks.
Leave it at room temperature for 1 hour to dry, turning the cheese after 30 minutes.
Place the cheese in the refrigerator for 6 to 8 hours to dry.
Step 4 - Let the mould to grow
The cheese is now dry enough, make sure there are no hard spots from excessive drying.
Remove the hard piece, if any.
Place the cheese in the ripening container or wrap it loosely in ripening wrap.
Place it in the refrigerator between 7°C and 12°C (44F to 53F) for 10 to 15 days.
Every two to three days, check the cheese for moisture, drying any spots with a paper towel,
wrapping it again or placing it in the ripening container.
Step 5 - Allow flavours to develop
When the mould has completely covered the cheese, it’s time to wrap it in aluminium foil and
place the cheese at a lower temperature to slow down the mould growth.
Remove the cheese from the container or ripening wrap.
Leave it to dry at room temperature for 2 hours, flipping twice during this time.
Wrap in foil and place the cheese in the refrigerator between 2°C to 4°C (35F to 39F) for about 2
weeks for a good and spicy flavour, or for up to 3 months for a more complex flavour. Check it
weekly, patting dry any moisture with a paper towel. If you notice too much moisture, leave the
cheese to dry at room temperature for 2 hours. It needs to be completely dry in the exterior for a
longer ripening.
Step 6 - Flavour boost (optional)
When the mould grows, it creates enzymes. But most enzymes are near the rind. The longer the
cheese ages in the step 5, the more complex flavours it will develop.
It starts sharp and it becomes milder and more interesting with time.
To make sure the enzymes can act throughout the cheese, you need to break down the cheese
into small pieces and reassemble it again. Within two to three days after reassembling, the
cheese will explode in flavours. But at this stage, further ripening is not recommended.
To reassemble the cheese, slice the cheese and break the slices gently with a fork.
Place a ripening or plastic wrap over the cheese form and assemble the chunks together in the
form. Press it gently so it sticks together.
Wrap it tightly and bring it to the refrigerator for 2 to 3 days, drying off any excess moisture after
the first day.
You can consume within 7 days. Keep refrigerated.
Tips for a long ripening method
Blue cheeses are usually ripened for months at cold temperatures. This allows the enzymes to
create more complex flavours. But in order to do so, it is necessary that the blue mould do not
overgrow and that the rind is kept dry.
Rinds of blue cheeses are more likely to get contaminated by unwanted yeasts and bacteria if it
the moisture is too high and it will result in over-ripening.
Salt is important to control the blue mould growth, so salt at around 2% to 3% to the weight of
cheese. 
Almond cream cheese
Ingredients
200g almonds, rinse well and soak overnight

600ml water
400ml hot water
1/8 tsp cheese cultures
1/8 tsp Vzyme
salt to taste
Tools
Blender
Stick blender
Bowl
Large pot
Sieve
Nut bag or fine mash cloth
Instructions
Drain the almonds and put it in a blender.
Add the hot water and blend it for few seconds. BE CAREFUL as the hot content may create pressure
against the lid, hold the lid firmly during this step.
Add the remaining water and blend it until smooth.
Put the sieve over the pot and lay the cloth on top. Pour the almond mix to filter out the milk. The
remaining almond flour can be used for baking goods.
Place the pot with the milk on a stove and bring it to a light boil (90ºC) for few seconds until you see the
proteins separating from the water. Turn it off and set aside until cooled down to 35ºC.
Sprinkle the cheese cultures on top and let it sit for 5 minutes, gently stir.
Add the Vzyme and mix it well until completely dissolved. A stick blender may help for a proper mix.
Keep it covered at room temperature for 10 hours.
After the cheese has firmed up, drain the curds on a cloth for 2 to 4 hours, scraping the bottom with a
spoon every 30 minutes to help the curds to drain. Until desired consistency is achieved.
To make the cheese creamier, pour the curds into a bowl and blend with a stick blender for few seconds.
Salt and season to taste.

The cream cheese can be kept refrigerated in a container for up to 10 days.
Curdled Cheese Techniques
Our recipe for almond fresh cheese is the basic recipe for any curdled cheese based on almonds.
Curdling a milk is the process of binding protein together in a solution to separate the liquids and the
solids. The curds, which is the solid part, can then be pressed and aged.
The almond fresh recipe can be tweaked by adding 5 to 10% of macadamia, Brazil nuts or coconut milk to
the almond milk before curdling, that will improve the general mouthfeel as pure almond cheese may feel
a bit like tofu after pressed.
By controlling the amount of Vzyme you add, you can get different firmness of the curd. As a rule of
thumb, for every 200g to 250g of raw nuts, add 1 Tbsp Vzyme to the milk to get a firm curd.
Curdling a milk takes between 5h to 12h at room temperature. The cooler the room, the longer it takes.
Curdling can be done in 30 min only, if the milk is kept at about 50ºC (122F). But because this
temperature is too high for bacteria, fermentation is not possible.
After a good curd is formed, you can gently place them in the cheese form to drain.
Fresh cheeses don’t need pressing, it can be simply drained in the form and flipped from time to time,
until desired consistency is achieved. About 4 hours.
For a pressed cheese, you need a stable form with a press lid. Add weight gradually to press the cheese.
For the first 30 minutes do not add any weight, only the press lid, then, start to add 250g of weight until it
reaches 1kg for 200g of nuts for a well pressed cheese or 1,5kg for a hard cheese. The total pressing time
is about 12 hours.
The more moisture is in the cheese, the faster it will ripen. It will also cause the cheese to get spoiled
easier if not properly cared for. So, pressing ensures that the cheese can be aged for a longer period.
Salting
After a cheese is formed, it needs to be salted. You can sprinkle 1% to 2% of salt to the weight of the
cheese and rub all over the cheese.
On a pressed cheese, you can dissolve 14% to 16% salt to the amount of water to make a brine. Soak the
cheese for 5 to 10 minutes in the brine, flipping the cheese once during that time.
Brining the cheese helps to create a harder rind which will then protect the cheese during ageing.
Flavour development
Except for blue cheese and camembert moulds, the cheese cultures alone are usually not good enough
to create more complex flavours during ripening, therefore adding other types of enzymes can help to
create more flavours in the cheese.
Koji, the Japanese mould used for miso and soy sauce making is a great way to achieve very good
flavours. Unpasteurised miso can be used instead, even though the amount of enzymes is much lower
than using the rice or bean koji itself.
The ideal temperature for ageing is between 14˚C and 16˚C (57F and 60F), even though a harder cheese
can be aged at room temperature.
To prevent the cheese to drying off, keep it in a plastic container with the lid slightly opened or in a
ripening wrap while ageing.
Washing the cheese with a light brine solution (2% salt) and Brevibacterium linens twice a week can give
extra flavour and create an orange rind color. Make sure to add less salt after pressing the cheese, so it
doesn’t get too salty with the wash.
For a smear on the rind, like in a Limburger or Muenster cheese, wash with B. linens as above, but keep
the moisture high (95% air humidity), so it can develop the smear. 
Yogurt
Ingredients
1 Liter of plant milk (recommended soy, almond or coconut milk)

1/8 tsp of Cashewbert’s Yogurt cultures
1 Tbsp dextrose (if using unsweetened milk)
Equipment
Yogurt maker or electric cooker with controlled temperature.
Instructions
Add the milk to the yogurt maker, add the dextrose and mix well. The extra sugar will make sure
the cultures will thrive.
Sprinkle the cultures on top of the milk and let it sit for 5 minutes, stir well.
Turn on your yogurt machine or set the electric cooker to 40ºC for 8 hours.
Keep the yogurt refrigerated for up to 4 days.
Tips
Good quality, additive-free, store-bought soy or coconut milk are recommended.
For almond milk, please use a homemade milk for best results. Use about 120g of almonds per
litre of milk. Cook the almond milk lightly (90ºC for few seconds) and cool it down prior to use.
That will guarantee a firm consistency.
When using rice or oat milk, please boil 1/2 cup of water with 1/4 tsp of agar agar. Mix it to the
milk and then add the cultures. This will add the right consistency to the yogurt.
Frequently asked questions

• Where can I ask for help? 
You can join our Facebook group at www.facebook.com/groups/cashewbert or contact us via our
website.
• Can I use your recipes for products I will sell? 

Yes, these recipes are free to be used and sold as your own products if mentioned in your website that
is based on our recipes.
• Can I share your recipes online? 

Yes, as long as you link the recipe to our website www.cashewbert.com. No more than two recipes per
website. Please, only share recipes, no images or other copyrighted content.
• Does Cashewbert ship overseas? 

Cashewbert do not sell cultures or cheeses overseas, but if you want to buy tools like cheese forms
and ripening wrap, please email us at contact@cashewbert.com
• Do I need Vzyme (Transglutaminase)? 

Most of our recipes use Vzyme but all cashew recipes can be made without it, if you add about 2 Tbsp
coconut oil to help with firming the cheese. Note that coconut oil will affect the flavours during
fermentation considerably. 
For almond recipes, lemon juice or vinegar can be added to curdle while cooking the milk, but
cultures need to be added after it cools down. 
In a similar way, if your main ingredient is soy milk, you can proceed with nigari and tofu making
procedures and add the cultures when it has cooled down, then press it as usual.
• Where can I get Koji? 

Look for local miso or soy sauce makers on how to source your koji or even make it yourself.
Nowadays, there are some online shops for koji.
• Can I replace Koji with something else? 

Currently I haven’t find any ingredient with the same protease and lipase efficiency. 
Reference
Where to buy vegan cheese ingredients

EUROPE
At Cashewbert we sell all ingredients and tools mentioned in this book. Visit www.cashewbert.com for
more information.
Cashewbert ships to EU countries and also Norway and Switzerland.
OTHER COUNTRIES
There are few cultures that are available via standard cheese suppliers and are vegan.
Look for the following cultures from Danisco / Choozit
Bacteria starter
Any cultures from their vegan VEGE line or TA 40, TA 51, Yo-Mix 495 
 
Moulds: Blue moulds are the liquid PRB 6. Camembert moulds are the liquid PC 22.
NORTH AMERICA
Cultures
www.glengarrycheesemaking.on.ca 
www.cheesemaking.com/ and 
fromagex.com.
They offer Choozit PRB6 liquid which is the blue mould starter and as a cheese starter Yo-Mix 495.
Transglutaminase (which I call Vzyme)
You can get at modernistpantry.com under the name Moo Gloo TI.
AUSTRALIA AND NEW ZEALAND
Cultures
The websites cheesemaking.com.au and www.greenlivingaustralia.com.au offer Choozit PRB6 and PRB8
liquid which are the blue mould and other cultures that are fermented on plant based sugars.
BRAZIL
Cultures
The Camembert and blue cheese mounds can be found at Viveg https://www.facebook.com/vivegbh/ or
at unilacte https://www.facebook.com/unilacte/
This work is released under the Creative Commons Attribution 4.0 International Public License.
For more information, please visit: https://creativecommons.org/licenses/by/4.0/

Cashewbert For Everyone en PDF

Caricato da

Informazioni sul documento

Descrizione originale:

Titolo originale

Copyright

Formati disponibili

Condividi questo documento

Condividi o incorpora il documento

Opzioni di condivisione

Hai trovato utile questo documento?

Questo contenuto è inappropriato?

Copyright:

Formati disponibili

Cashewbert For Everyone en PDF

Caricato da

Copyright:

Formati disponibili

NGUISSEPE@YAHOO.

COM 08 Mar 2020

For questions, please participate in our group:

Latest revision: 2 of June 2018

Vegan Cheese Basics

Fermentation rely on three components:

In this book we will focus on four types of cheese:

Fresh cheeses, camembert, blue cheese and semi-hard styles of cheeses.

Nuts and Beans

Almond milk for cream cheeses and semi-hard types of cheeses.

Soy milk for semi-hard types of cheeses.

At Cashewbert we offer two basic starters:

MOULDS AND SIMILARS

Cheese cloth: A cotton cloth with a loose weave.

Vegan cheese recipes

Prefer utensils made from glass, ceramic or stainless steel.

Clean all utensils with boiling water or spirits before using.

Cashew Fresh Cheese

300g cashews, soaked overnight

MAKE THE CHEESE

Boil the soaked cashews for few seconds to pasteurise it (optional).

Drain the cashews.

Pour the mix into a bowl.

FORM THE CHEESE

Keep the cheeses refrigerated for up to 4 days.

300g cashews, soaked overnight

Make the cheese

Boil the soaked cashews for few seconds to pasteurise it (optional).

Drain the cashews.

Boil the cheese cloths, twist to remove excess of water.

Salting and drying

Allow the mould to grow

Let the flavours to develop

Consume within 2 weeks after opened.

300g cashews, dry

Make the cheese

Blend the cashews with water until smooth.

Allow the mould to grow

Let the flavours to develop

300g cashews, dry

Step 1 - Make the cheese

Step 2 - Cheese chunks

Sanitise two cheese cloths, spoons and a tray.

Step 3 - Form the cheese

Sanitise two cheese forms.

Step 4 - Let the mould to grow

Step 5 - Allow flavours to develop

Step 6 - Flavour boost (optional)

Tips for a long ripening method

Almond cream cheese

200g almonds, rinse well and soak overnight

Drain the almonds and put it in a blender.

Add the remaining water and blend it until smooth.

Keep it covered at room temperature for 10 hours.

Salt and season to taste.

Curdled Cheese Techniques

1 Liter of plant milk (recommended soy, almond or coconut milk)

Yogurt maker or electric cooker with controlled temperature.

Keep the yogurt refrigerated for up to 4 days.

Good quality, additive-free, store-bought soy or coconut milk are recommended.

Frequently asked questions

• Can I use your recipes for products I will sell?

For questions, please participate in our group: 

Latest revision: 2 of June 2018 

MOULDS AND SIMILARS 

• Can I use your recipes for products I will sell? 

• Can I share your recipes online? 

• Does Cashewbert ship overseas? 

• Do I need Vzyme (Transglutaminase)? 

• Where can I get Koji? 

• Can I replace Koji with something else? 