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Learn how to make hickory-smoked vegan cheese from scratch! Prepared with 5 simple ingredients, this vegan cheese is naturally fermented and smoked over hickory wood chips for complex flavors. It’s buttery, packed with umami and so warming!

Hickory-Smoked Aged Vegan Cheese

I’m so excited to share this recipe with you, friends. I have been making this hickory smoked vegan cheese for years and it’s still one of my favorites.

I can’t find words powerful enough to express my love for this cheese. Honestly, I love it EVEN MORE than my camembert and blue cheeses, even if they take more time and effort to make. There is just something about it, maybe the comforting smoky smell, the strong umami flavor, or its golden brown color, but this cheese just hits me. And I’m sure you will love it too if you give it a try!

⭐️ Why You Should Try It

Infused with the most warming smokiness.

This is the kind of cheese that brings back memories of smoked cheddar or even bacon. This smoked cheese is seriously delicious. The natural smoking process gives it a warm, comforting flavor you can’t get with flavorings like liquid smoke or smoked salt, for example.

It’s incredibly savory, bold, and cheesy. It’s so rustic that I could imagine that cheese on Bilbo’s table in Hobbiton, served alongside some drinks and loaves of freshly baked bread.

Months of development.

After releasing my camembert and blue cheese recipes, I wanted to work on something a bit different, where there would be no mold required. Since I used to be a huge fan of smoked cheeses such as smoked raclette or gouda, I decided to come up with my own version of smoked vegan cheese.

It took me months of experimenting with various ingredients and processes, but I finally achieved the exact flavor I was aiming for.

Made with simple, wholesome ingredients.

The advantage of this recipe is that it doesn’t require any specific mold or hard-to-find ingredients. All you need are cashews, white miso, nutritional yeast, and acidophilus (or mesophilic culture). Compared to my previous cheese recipes, you don’t even have to take care of the temperature or humidity that much.

You just have to be patient as this smoked cheese is aged for a total of three weeks, smoked after two, and edible one week after the smoking process. If you can wait for one to two additional weeks, it will be worth it, as the flavors gain in complexity as time passes.

Plus, if you can age it for the total recommended time, it becomes sliceable. It’s firm on the edges and just slightly tender on the inside, like real dairy cheese!

The reviews speak for themselves.

Over the last few years, my smoked vegan cheese recipe has received over 60 reviews with an average of 5 stars! People have posted their results on Instagram, Facebook, and other social platforms and they LOVE this cheese!

🌰 Ingredient Notes

Here are the ingredients that you will need to make this smoked cheese:

Cashews

Raw cashews make the base of this cheese recipe. I love to use cashews to make vegan cheese as they help create a rich and creamy mouthfeel. On top of that, cashew cream ferments really well and firms up as it ages.

Please note that I haven’t tried this recipe with other nuts so I cannot give you recommendations. This recipe cannot be made nut-free either.

White miso

My first tests only included cashews and cultures, and I realized something was missing. Miso came to the rescue to add plenty of umami, a subtle sweetness, and extra saltiness that balances beautifully with the bold smokiness.

Note: You should absolutely use sweet white miso for this recipe. This type of miso is generally less salty, sweeter, and softer compared to other kinds of miso.

Nutritional yeast

Nutritional yeast adds an extra kick of cheesiness and umami. I do not use a lot, just enough to sublimate the cheese’s natural tanginess.

Acidophilus

Instead of relying on vinegar or lemon juice to add tanginess, I like to use real cultures that will allow the cashew cheese to ferment naturally. You can use either acidophilus capsules or mesophilic cultures, which are made specifically for cheese making.

If using Acidophilus, use the powder contained in 8 capsules. If using mesophilic culture, use about 1/8 teaspoon.

Salt

Salt is an essential ingredient in cheese making. It prevents bad mold and bacteria from growing, pulls out excess moisture from the cheese, enhances its flavor, and extends its shelf life.

Note: I recommend using regular table salt for this recipe. Himalayan salt, because of its color, will make it hard to know if there is bad mold growing on your cheese or not.

🥣 How to Make It

1. Blend the cashews

  1. Soak the cashews. Add the raw cashews to a large bowl and cover them with water. Let the cashews soak overnight or for at least 8 hours.
  2. Drain them. The next day, drain the cashews and transfer them back to the bowl.
  3. Cover with boiling water. In order to kill possible harmful bacteria, I recommend bringing a pot of water to a boil and pouring it over the cashews. Let sit for 1 minute, and drain them again. Next, allow the cashews to cool down for 15-20 minutes.
  4. Blend into a cream. Transfer the drained cashews to a high-speed blender or food processor. Add the white miso, nutritional yeast, and filtered water. Blend on high speed, scraping down the sides from time to time, until you get a very smooth yet thick texture.

Adjust the water: If needed, add an extra tablespoon of water at a time until the cashew cream is smooth. DO NOT add too much water, though – you want to use as little as possible. Otherwise, the cheese will be too soft, and you won’t be able to shape it into wheels.

  1. Add the culture. Stir in the acidophilus powder from the capsules (or use mesophilic culture) and blend again for a few seconds.

2. Ferment it and shape it into wheels

  1. Allow the cashew cream to ferment. Transfer the cashew mixture to a cheesecloth and wrap it tightly (alternatively, you can use a nut milk bag). Place the cheesecloth containing the cashew cream in a colander on top of a bowl. Add a weight above it and let sit at room temperature for about 24 hours. Regarding the weight, I usually just place a plate and a few bowls on top but feel free to use whatever you have on hand.
    This step is important to start the fermentation of the cashew cream and drain possible excess water (which will make it easier to shape the cream into wheels).
  2. Check after 24 hours. After one day, give the cashew cream a taste. It should have a slightly sour and lemony taste, like fresh cream cheese.
  3. Refrigerate. Transfer the cashew cream to a clean bowl and cover with plastic film to the touch. Place in the refrigerator for about 4 hours.
  4. Shape into small wheels. Cut strips of parchment paper and lay them in three 4-inch springform pans. You want to cover the sides and bottom of the springform pans. You can also use plastic film if you prefer. The goal is to prevent the cheese from sticking to the metal. Fill the pans with the cashew cream and press it down using plastic film so it doesn’t stick to your hands. Cover the pans with plastic film touching the cashew cream (to prevent it from drying) and place in the refrigerator for 2 days.
  5. Salt. Two days later, carefully remove the cheeses from the springform pans and place them in a container lined with parchment paper. Salt both sides of each cheese with about 1/4 tsp of salt per cheese. Slightly salt the sides as well. Use your finger to gently spread the salt on the surface of the cheeses.
  6. Refrigerate. Cover the container with its lid and refrigerate for 24 hours.
  7. Pat them dry. The next day, your cheeses will have lost some water due to the salt. This reaction is called osmosis. Basically, salt drains excess water. If they are too wet, pat them dry with a paper towel and replace the parchment paper with a new one.

3. Let them age

  1. Age the cheeses. For the next 2 weeks, flip the cheeses every day and change the parchment paper regularly if it becomes wet. Note: Your cheeses should always be aged in your refrigerator, inside the container. Not at room temperature. At first, the cheeses will be very soft, but as they age, they will become firmer. If you see some mold appearing, just scrape it off and re-salt the area.

This two-week aging process will allow your cheeses to firm up and develop flavors. After this process, they should be firm enough to handle and ready to smoke. Note that it is normal for your cheeses to turn slightly off-white/yellow, as you can see in the photos.

4. Smoke

After two weeks, your cheeses should be firm enough to handle. If they are not, I recommend letting them age for another week. Once they are firm enough, it’s time to smoke them! To do so, I used a Camerons stovetop smoker. It’s a simple tool that allows you to smoke foods on the stovetop. Here is how to smoke your cheeses:

  1. Set up. Place one tablespoon of hickory wood chips in the bottom of the stovetop smoker. Place the drip and cooking trays on top of the wood chips. You can now place two cheeses on the cooking rack.
  2. Smoke. Heat the smoker over low-medium heat on a stovetop burner. Once the smoke starts to appear, close the smoker’s lid completely and smoke the cheese for about 12 minutes. Some smoke will escape from the smoker. That’s normal.
  3. Flip. Halfway through smoking, carefully flip the cheeses. This will not affect flavor, but it will allow your cheeses to get an even brown color.
  4. Allow to cool. After 12 minutes, the cheeses should be golden brown. Remove the smoker from heat and let cool for at least 30 minutes. Note: The cheeses will be very soft because of the heat, so remove them very carefully from the rack.
  5. Age them again. Transfer the cheeses to a bamboo mat or clean grid and place them in the refrigerator. Let them age for one more week, flipping every 2-3 days. If you are patient enough, I recommend allowing the cheeses to age for another 2-3 weeks after the smoking process, wrapped in cheese paper (the flavors will merge, and the cheeses will become even firmer).

Why wait after smoking? I recommend letting them age for another 2-3 weeks after the smoking process, as this allows the flavors to merge and mellow down. Right after smoking, the smoky taste is very strong, almost bitter. Allowing the cheeses to age for a minimum of 7 days will remove that bitterness.

📔 Tips

  • Use clean utensils. Hygiene is important in cheese making. Hence, it is essential to use clean utensils and containers while making this recipe. I also highly recommend wearing gloves when handling the cheeses to prevent them from growing bad mold or bacteria.
  • Be patient. This is not one of those 10-minute cheese recipes. This cheese takes time to age, to firm up, and to develop its flavors so I recommend being patient and enjoying the process. I assure you it’s completely worth it!
Hickory-Smoked Aged Vegan Cheese

🥖 What to Serve It With

You can serve this smoked cheese on its own or:

  • As part of a cheese platter: with roasted nuts, dried fruits, jam, or apple slices.
  • With bread: It goes very well with whole wheat bread, toast, and crackers.
  • In other recipes: you can even use it in other recipes like burgers, sandwiches, bánh mì, etc. It can also be blended with milk or cream to make a fantastic salad dressing!
Hickory-Smoked Aged Vegan Cheese

❄️ Storing and Freezing

  • To store: After the smoking process, this cheese can be stored in the refrigerator for up to four weeks. If you see any sign of mold, simply scrape it off.
  • To freeze: You can freeze this cheese for up to 3 months. Thaw overnight in the refrigerator.
Hickory-Smoked Aged Vegan Cheese

💬 FAQ

My cheese has developed mold. What should I do?

It can be normal for your cheese to develop a thin layer of white mold, especially in the early stages of aging. In that case, use a thin knife to scrape off the area and resalt it. Alternatively, you can simply brush the mold with a brine. The salt should keep it from growing again.

There is a lot of water in the container. Is this normal?

Once you have salted the cheeses, it is completely normal for them to release water. It will actually help them firm up. Use kitchen paper towels to absorb the excess moisture in the container.

Can I cold-smoke this cheese?

Yes, you can smoke this cheese in a cold smoker for 45-90 minutes, depending on how smoky you want it to be.

Hickory-Smoked Aged Vegan Cheese

I hope you will love this cheese as much as I do. It’s incredibly smoky, buttery, and packed with umami. I have shared this cheese with many people, non-vegans included, and it has always been a hit!

⭐️ Did you like this recipe? Let us know in the comments below, and tag us on Facebook, Instagram, or Pinterest!

Hickory-Smoked Aged Vegan Cheese
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Recipe
Hickory-Smoked Aged Vegan Cheese

Hickory Smoked Vegan Cheese

5 from 64 votes
Author: Thomas Pagot
Learn how to make hickory-smoked vegan cheese from scratch! Prepared with 5 simple ingredients, this vegan cheese is naturally fermented and smoked over hickory wood chips for complex flavors. It's buttery, packed with umami and so warming!
Prep Time : 1 hour
21 days
Total Time : 21 days 1 hour
Servings 3 Cheeses
Calories 125 kcal

Ingredients
 

Instructions
 

Blend the cashews

  • Soak the cashews. Add the raw cashews to a large bowl and cover them with water. Let the cashews soak overnight or for at least 8 hours.
  • Drain them. The next day, drain the cashews and transfer them back to the bowl. In order to kill possible harmful bacteria, I recommend bringing a pot of water to a boil and pouring it over the cashews. Let sit for 1 minute, and drain them again. Next, allow the cashews to cool down for 15-20 minutes.
  • Blend into a cream. Transfer the drained cashews to a high-speed blender or food processor. Add the white miso, nutritional yeast, and filtered water. Blend on high speed, scraping down the sides from time to time, until you get a very smooth yet thick texture.
  • Add the culture. Stir in the acidophilus powder from the capsules (or use mesophilic culture) and blend again for a few seconds.

Fermenting and shaping

  • Allow the cashew cream to ferment. Transfer the cashew mixture to a cheesecloth and wrap it tightly (alternatively, you can use a nut milk bag). Place the cheesecloth containing the cashew cream in a colander on top of a bowl. Add a weight above it and let sit at room temperature for about 24 hours. Regarding the weight, I usually just place a plate and a few bowls on top but feel free to use whatever you have on hand. This step is important to start the fermentation of the cashew cream and drain possible excess water (which will make it easier to shape the cream into wheels).
  • Check after 24 hours. After one day, give the cashew cream a taste. It should have a slightly sour and lemony taste, like fresh cream cheese.
  • Refrigerate. Transfer the cashew cream to a clean bowl and cover with plastic film to the touch. Place in the refrigerator for about 4 hours.
  • Shape into small wheels. Cut strips of parchment paper and lay them in three 4-inch springform pans. You want to cover the sides and bottom of the springform pans. You can also use plastic film if you prefer. The goal is to prevent the cheese from sticking to the metal. Fill the pans with the cashew cream and press it down using plastic film so it doesn’t stick to your hands. Cover the pans with plastic film touching the cashew cream (to prevent it from drying) and place in the refrigerator for 2 days.
  • Salt. Two days later, carefully remove the cheeses from the springform pans and place them in a container lined with parchment paper. Salt both sides of each cheese with about 1/4 tsp of salt per cheese. Slightly salt the sides as well. Use your finger to gently spread the salt on the surface of the cheeses.
  • Refrigerate. Cover the container with its lid and refrigerate for 24 hours.
  • Pat them dry. The next day, your cheeses will have lost some water due to the salt. This reaction is called osmosis. Basically, salt drains excess water. If they are too wet, pat them dry with a paper towel and replace the parchment paper with a new one.

Aging

  • Age the cheeses. For the next 2 weeks, flip the cheeses every day and change the parchment paper regularly if it becomes wet. Note: Your cheeses should always be aged in your refrigerator, inside the container. Not at room temperature. At first, the cheeses will be very soft, but as they age, they will become firmer. If you see some mold appearing, just scrape it off and re-salt the area.

Smoking

  • After two weeks, your cheeses should be firm enough to handle. If they are not, I recommend letting them age for another week. Once they are firm enough, it’s time to smoke them.
  • Set up. Place one tablespoon of hickory wood chips in the bottom of the stovetop smoker. Place the drip and cooking trays on top of the wood chips. You can now place two cheeses on the cooking rack.
  • Smoke. Heat the smoker over low-medium heat on a stovetop burner. Once the smoke starts to appear, close the smoker’s lid completely and smoke the cheese for about 12 minutes. Some smoke will escape from the smoker. That’s normal.
  • Flip. Halfway through smoking, carefully flip the cheeses. This will not affect flavor, but it will allow your cheeses to get an even brown color.
  • Allow to cool. After 12 minutes, the cheeses should be golden brown. Remove the smoker from heat and let cool for at least 30 minutes. Note: The cheeses will be very soft because of the heat, so remove them very carefully from the rack.
  • Age them again. Transfer the cheeses to a bamboo mat or clean grid and place them in the refrigerator. Let them age for one more week, flipping every 2-3 days. If you are patient enough, I recommend allowing the cheeses to age for another 2-3 weeks after the smoking process, wrapped in cheese paper (the flavors will merge, and the cheeses will become even firmer).
  • After the smoking process, this cheese can be stored in the refrigerator for up to four weeks. If you see any sign of mold, simply scrape it off.

Notes

  • Use clean utensils. Hygiene is important in cheese making. Hence, it is essential to use clean utensils and containers while making this recipe. I also highly recommend wearing gloves when handling the cheeses to prevent them from growing bad mold or bacteria.
  • Be patient. This is not one of those 10-minute cheese recipes. This cheese takes time to age, to firm up, and to develop its flavors so I recommend being patient and enjoying the process. I assure you it’s completely worth it!

Nutrition

Serving: 1 oz (29g) | Calories: 125 kcal | Carbohydrates: 3 g | Protein: 4.4 g | Fat: 10 g | Fiber: 0.5 g | Sugar: 1 g
Course : Cheese
Cuisine : French
Did you make this recipe? Tag @fullofplants on Instagram and hashtag it #fullofplants
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About the Author

Thomas Pagot is the founder, photographer, and recipe developer behind Full of Plants. He created the blog in 2016 as a personal cookbook for vegan recipes. Through years of recipe development, Thomas has successfully grown Full of Plants into a trusted resource for plant-based recipes.

Learn more ➜

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Thanks so much for sharing this! I (1) have a smoker that i don’t use nearly enough and (2) have always adored the smoked flavors of Miyoko’s cheeses (aged vegan cheese brand that I purchase here in the USA) so this recipe seems totally perfect for me. It looks great!

Thomas;
I just smoked my first batch of Hickory cheese……it is making the fridge smell a little smoky.
Can I place in sealed plastic container for the remainder of aging to keep smoky smell down?

Also, I making all of your cheeses and will have a large amount at once….what luck have you had with freezing for future use on the three types of cheese…..any suggestions?

I am so looking forward to trying these. As I am on an ant-inflammatory diet, and cashews are supposedly somewhat inflammatory, do you think this recipe could work with sunflower seeds? What other changes to the recipe would be necessary to achieve the right texture?

5 stars
Hello EGBee, I have made this recipe many times with cashews, and have moved to a more Keto based eating style – so I have started a trial with sunflower seeds! I’m excited and if you haven’t already tried, I am happy to keep you updated on my progress and let you know how each stage goes? Cheers Esther

Could I freeze this for later use once the aging process is complete, do you think? It may be more efficient to make a large batch and then freezing some for later I was thinking.

Oh my, thank for this recipe, I so need to try this !

Do you know if I can replace the capsules with homemade sauerkraut juice ( or another lacto-fermentation juice) ?
Thanks again for your work it’s amazing 😉

If you use brine from red cabbage kraut the cheese will have a purple hue. Ask me how I know

I do not have a smoker – I’ve avoided it because my smoke detectors are very sensitive. Can anyone who has one tell me if these tend to leak smoke enough to set detectors off?

I can’t speak about this particular smoker, but when I roast chillies,eggplant etc on the stovetop I wrap the smoke detector in plastic until I’m done. Anything to avoid that ear piercing noise!

Our smoke detectors are very sensitive also and we have not set them off with this smoker. Mind you, if I feel there is a gap I sometimes put a heavy object like a pyrex measuring cup full of water on it. Some smoke will leak out, so keep your exhaust fan on.

Amazing!!! Have to try this recipe. Thank you for such dedication & sharing!

Thanks so much Thomas for sharing a new cheese recipe! I’ve successfully made many batches of Camembert and Blue, they are the best! Quick question….. when you put this cheese in the refrigerator at step 8 of “Making the Cheeses”, are they in a container or covered like the other cheeses or are the open? Also, did you experiment with other wood chips before deciding on hickory?

I am allergic to cashews any idea what would work for this instead?

Where do you find a vegan mesophilic culture? I was a home cheesemaker prior to going vegan, and all the cultures were dairy based. I have found and used a vegan yogurt culture, but I would really like to have a broader range of the cultures I used to use. Rejuvelac is not acceptable to me because 1) I have celiac disease and can’t make it from wheat, 2) non-wheat versions (I’ve tried millet and quinoa) are not the same and 3) even the wheat versions are not going to produce the same flavors I’m seeking in my vegan cheese.

You could try using the culture coconut probiotics, the one they sell in the fridge of health food shops.

Is there no actual salt in the recipe — just the saltiness of the miso?

Thank you for your wonderfule recipes!!!

Can you elaborate? I see only salt for exterior rub.

For those of us without smokers, do you think using liquid smoke could be a good substitute?

Thomas! The smoke cheese is absolutely awesome! I made 2 batches at once and tried hickory, maple and apple smoke. I’ve tried the hickory and apple; both are wonderful! Many, many thanks for sharing your recipes! Makes “dairy free” tolerable.

[…] 5. Gerookte kaas […]

I don’t have a smoker, but do you thinking forgoing the smoking would result in a nice cheddar?

Can you use liquid smoke instead???

5 stars
Wow… One of the best vegan cheese recipe I found out on Web!! I just bought all the ingredients to try it. I was wondering if I should put a little bit of garlic powder to make the taste stronger. What do you think about? Cheers 🙏🙏

5 stars
is there a way to smoke the cheese if one doesn’t have a proper smoker please?

Hello Thomas,

I’m making two batches of your cheese, and I’ve got three quick questions.

1) Can I substitute the Dark Aged Miso for the Sweet White?
2) In one batch, can I substitute Jack Daniel’s for the water? (It’s for my birthday dinner)
3) In the first day, can I stick it in a dehydrator instead of leaving it out? How does this effect the process?

Thank you so much for this wonderful recipe!

I actually bought bother the sweet white and the dark aged. I think what I’ll try is one batch with your recipe as is. One I will split in half and add a little dark miso, then marble the two together to give dark streaks. That’s the batch that I’m adding the Jack Daniel’s too. For smoking it, I already have some alder chips for one batch, and Jack Daniels Oak Barrel wood chips for the Jack batch. I’ll let you know how it all turns out.

I’m curious about your results!

Thomas,

I just found your blog and have to say I am very impressed. I am a brand new vegan and still finding my way around all of the delicious recipes I can find. My biggest challenge is that I am deathly allergic to soy and must avoid it at all costs.

So you have probably guessed what my question will be, but is there anything you would recommend replacing the miso with?

Thanks,

Keith

I was going to ask a similar question. I’ve looked on line and a suggestion is tahini paste as a substitute for white miso. Thinking about this with a little coconut aminos. What do you think?

Thanks for this recipe – can’t wait to try it.

As a quick follow up, I was not aware that they made miso from anything other than soy but did a quick search after my initial post. To my surprise I learned that they make it from chickpeas and azuki as well. I think I’ll give this recipe a try with the chickpea miso and see how it turns out.

Keith

Amazed by the detailing in your blog and it isn’t just “fluff.” One request…more recipes, specifically cheeze recipes. I’m still working on this one but it sounds like it’s going to work and be delicious! Thank you

5 stars
Hi thomas

Really Good site. One of the best so far in terms of explanations and detailing.
Can you please tell me if this cheese melts well (gooey effect) ?
I am looking into using it in a burger.
Well done again.

Hi Thomas.
Can I use natural special liquid smoke for cheese? If so, when and how to add it?

Thanks a lot,
Vita

Tried it as the recipe states and looks great, still aging so thank you so much for this recipe! I’m wondering if raw walnuts could be subbed next time for the raw cashews? I prefer walnut in my “Parmesan” just wondering if you think they would work and if I’d need to follow same instructions with soaking and then boiling water to get rid of bacteria?

Hi,this cheese sounds delicious, my query is this, do I have to use filtered water?

I don’t have a filter jug and don’t really want to buy one, can I use cooled boiled water? Is it to prevent bacteria from the water?

Thank you

I thought that the problem with bottled water is that it’s not tested for bacteria? There are reports of people bottling water in their garages and selling it as “spring water.”

Great. Thank you!

5 stars
You’ve done it again! I finally got out my homemade smoker (recycled a rectangular turkey roaster and modified a cookie pan to fit the interior, piercing the bottom with punched holes.) We smoked this cheese, and since the smoker was fired up, smoked almonds, cashews and tofu, per your recipes. And a bunch of garlic, too. WOW! The cheese is fantastic! Even though it needs to rest for another week or two, we just had to sample a bit. So delicious! Same with the other foods.

If anyone is interested to know, we use our Coleman camping stove outside to smoke food. No worries about smoke alarms or a smoky house.

Thank you Thomas!

I am wondering if a little oil in the mixture may help it melt,I will try with & without & post the results.
Marmite can be substituted for miso.

Thank you for your prompt reply

5 stars
I am very pleased to have found your recipes,& will be trying as many as I can

When you mix in the mesophilic culture it is important that the temperature of the cashews is less than 40 degrees C,or blood heat,otherwise the culture won’t work,also if you are adding rejuvelac or sauerkraut liquid instead of water then the cashews have to be cool.

I am trying to make a meltable grateable cheese with flavour,this one may go half way there

Hiya, reading and learning !

So far I only made cheeses with rejuvelac. What does acidophilius do ? Is it just tot get the tangy, slightly sour taste in there, or does it do more ?
If the effect is the same I would rather use rejuvelac cause much cheaper and way less processed 🙂
If so, how much would i use in this recipe ?

Thanks, Monique

5 stars
Dear Thomas,

I have made this cheese several times and it is fantastic. I am on batch five right now. All of your recipes are excellent. I cannot thank you enough for all of your hard work

How would you smoke this in a gas smoker?

Hiya, recipe is on it’s way. Time to get them out of the molds and into the fridge again. You say you use parchment paper. Is it an idea to use cheese mats, to better get rid of the moisture; or woud they dry too quick?

Do they freeze well ?

Hi, just want to clarify do you rub salt only once or do you have to do it more often than that ?

I was going to ask the same question! Thanks for this amazing recipe!

I found about your site recently, I’m amazed!
😀 thank you!