After they are firm enough to handle, they perch on a special cheese mat inside containers to encourage even mold growth (although I do find the occasional bald spot adorable). Each day, my job is to flip them onto a fresh piece of parchment paper and wick away any excess moisture. The process takes anywhere from two to six weeks. The wheels must be stored in sealed containers where they will not dry out. Once inoculated, the mixture is covered and ferments for a day at room temperature and then is shaped into wheels and salted to help the mold to grow and form a rind. A batch consists of four cups of cashews and yields four 6-ounce wheels. Each contributes to texture, flavor and appearance. The camembert requires Geotrichum, Candidum and Penicillium Candidum, and Roquefort uses MD88, mesophilic cultures and Penecillum. You cool the mixture and stir in the cultures - that’s it! I am inoculating with plant-specific mesophilic cultures. The next step is to pour boiling water all over them to sterilize and then blend into a thick paste consistency, adding water as needed. I try my best to buy organic and ethically sourced nuts. The general procedure to begin is soaking the cashews overnight. All three light up in blue LED fashion and will be quite the decor pieces once dinner parties become the norm again. I keep them in separate rooms in my Brooklyn apartment in climate-controlled, 52 F converted wine fridges, or as I like to call them, cheese caves. I am currently inoculating two types of cashew-based cheeses: a Roquefort and camembert. Partially inspired by extra time to research and very much so by a canceled trip to Paris to study food cultures with my NYU graduate food studies program, I decided to ferment my feelings by ordering cheese cultures from France instead. From almond "mozzarella" to tofu "feta," contriving the texture and taste of cheese while using whole food ingredients has always been something I gravitate to as a chef.Įnter the pandemic. With a degree in neuroscience, I have always been fascinated with how to transform and mimic flavor profiles, especially when it comes to plant-based cooking. Once cooked, put on a kitchen towel to get rid of excess oil and serve straight away with some greens and a lemon flavoured mayonnaise.I have been teaching culinary classes how to make nut cheese since 2014. Make sure that you fry off each side until nice and crispy. Gently dip the courgette flowers in the batter and shallow fry them until nicely browned. In a pan add a good amount of olive oil and heat up. Once the flowers have been filled, make the batter. Make one batch of the truffled cashew cheese (a day before so that it is fermented).Īdd your cheese mixture to a piping bag and fill the courgette flowers 2 thirds full and gently twist the tops to close them up. Optional: Almond feta cheese and a macadamia based cheese – they are made using the same process but taste different as they are different nuts and fat content.
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