Cheese night last night was packed with all my latest creations. Starting from t…

  • on 18 May 2020
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Cheese night last night was packed with all my latest creations. Starting from the brown sausage in the top left and going clockwise: spicy (and accidentally crumbly) TVP Italian sausage, 3 week aged blue cheese with that true blue cheese stank (success!), coconut based Asiago/Parmesan- it’s undecided but one of our faves, hibiscus flower infused cheese, smoked red pepper cheddar, another coconutty cheese (but this one was a very soft and creamy version of the hard Asiago type cheese), manchego (!!!!!), and finally a 4 week aged Camembert! The blue cheese and the Camembert both have vegan bacteria and mold spores making them actually taste like cheese, we were shocked it really worked. I think they’d be ok after just a week or two but I gave them extra time to bask in a dark cupboard and think about what they’ve done (while forming a nice rind). Now to get the texture right and I’ll be set! – –











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