I now use a laboratory-grown vegan acidophilus in my cultured cheeses. While I like the idea of growing fermented lacto-bacillus from sprouted wheat grains (to produce rejuvelac), this may affect those allergic to gluten. In addition, using a wild organism carries some risk of introducing bad bacteria into the cheese. Not good. The acidophilus is safer and cleaner. It works exactly the same way as rejuvelac, giving a long-lasting, complex and tangy flavour. You will not find a commercial vegan cheese alternative which tastes as good as this, and the great thing is, it improves with age!
The cultured cheeses keep up to a month in the fridge, although they don’t need to, as they taste so good they won’t be around that long. We have three cultured cheeses available online: Sharp White Cheddar, Smoked Cheddar and Chevre, giving a great choice for sandwiches and cheeseboards alike. There is also an uncultured Parmesan type cheese, which is great for grating over food if it’s kept in the freezer so it’s nice and solid. We also have an aged Stilton, which unfortunately takes a long time to produce and sells out quicker than I can make it!
This vegan stilton has a creamy texture with the tangy, earthy flavour associated with dairy stilton. The tang comes from the probiotic acidophilus and lends a similar taste to that of dairy cheese. The cheeses are aged for seven weeks in closely-controlled conditions, and turned each day to ensure an even growth of the P. Roqueforti. Awesome on crackers or crumbled into a salad. Each is approximately 125g.
Please note that Penicillium Roqueforti, as part of the penicillium family, may affect those sensitive or allergic to penicillin. If you think you might have a reaction to this cheese, or have been explicitly advised by your doctor to avoid blue cheeses, please do not purchase.
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Cultured Vegan Cheeses
We have four cultured cheeses: Sharp White Cheddar, Smoked Cheddar, and Chevre, giving a great choice for sandwiches and cheeseboards alike.
The cheeses are available on my stall or you can order via paypal. They come in a 4″ ‘wheel’ for £5.00 (approx 125g) each.
This cheese has a complex, long-lasting tang created by the pro-biotic acidopholus. The nutritional yeast, gluten-free miso, mustard and onion powder combine to create a flavour reminiscent of dairy cheddar. The silky-smooth texture makes it great to slice or spread on crackers or crusty bread. Crumble into mash or white sauce to give it a cheesy tang. The cheese breaks down when heated and goes toasty, creating a crusty layer of flavour on pizza or lasagne.
Smoked White Cheddar
This cheese uses the same recipe as the Sharp White Cheddar, with the addition of a little liquid smoke. It’s then rolled in smoked paprika to give it an extra-smoky flavour that looks great on a cheese board.
This is a non-goat cultured goat’s cheese with a milder taste than the Sharp White or Smoked. It comes in herb-covered balls approximately 125g each, which are great for dinner parties or a sneaky snack.
Vegan Parma Cheese
This cheese does not use acidophilus, but contains vegan citric and lactic acid for the tang. This cheese is best kept frozen for grating. It can be used in pesto, grated onto a spag bol or soup, or chopped into salads. In my opinion, better than dairy parmesan, but I might be very slightly biased.
Can’t decide? Try a pack of taster samples. 50g of each of the following in one pack: Chevre, Sharp White, Smoked and Parma.
Vegan Cheese Making Kit
Now you can make your own cultured vegan cheese from home, with our vegan cheese-making kit. In the kit there’s everything you need to make a cultured, cheddar-style vegan cheese. A comprehensive instruction booklet is also included which gives step-by-step instructions on how to make the cheese from the moment you open the box until it’s ready to eat.
What’s in the box?
Included in the box are:
- Ground raw cashews
- Refined coconut oil
- Cheddar flavouring
- Vegan Acidopholus capsules
- Nut milk bag
- Instruction booklet
There are sufficient ingredients to make one batch of cheese, but there’s extra flavouring and acidopholus to make two more batches. You simply purchase more cashews and coconut oil, and away you go.
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