VEGAN Blue Cheese

Today we learn how to make Vegan Blue Cheese that's not only delicious but also a healthier, dairy-free alternative to traditional cheese. In this episode, we'll delve into creating a rich, tangy vegan blue cheese using cashews and coconut milk, infused with the flavours of Penicillium Roqueforti and mesophilic cultures.

In my dream world? Gordon it'll approve it!

We're taking our taste buds on a journey through the world of homemade vegan cheese, with this super easy vegan cheese recipe that's perfect for anyone committed to plant-based, healthy, and sustainable living.

Whether you're a connoisseur of dairy-free recipes, a raw vegan enthusiast, or simply seeking the best vegan cheese experience, this recipe will revolutionise your view on vegan bleu cheese.

00:00 Introduction to Vegan Blue Cheese
00:28 Preparing the Vegan Cheese Base
00:45 Culturing the Vegan Cheese
01:54 Forming and Aging the Vegan Blue Cheese
03:40 Reveal and Review

Discover how to make vegan blue cheese that rivals the best traditional Roquefort cheese, with all the benefits of a dairy-free, plant-based diet.

Tips:
You can age the cheese for approximately 2 weeks for a milder flavour profile, or extend it up to 3 months for a more intricate and robust taste. Regularly check the cheese, especially for moisture, and pat it dry when needed. If excessive moisture is observed, you can let the cheese air dry at room temperature for a couple of hours. It's essential to maintain a dry exterior for optimal ripening.

Optimal ripening for blue cheese varieties usually occurs over one to two months in cooler temperatures. This slow process is key to developing those complex, nuanced flavors.

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