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 better than this, and the great thing is, it improves with age!
I now wax-dip my cheeses, as this is better for shelf-life. 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 four cultured cheeses available online: Sharp Cheddar, Smoky Cheddar, Spirulina Blue 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.
Cultured Vegan Cheeses
Our range of cheeses give a great choice for sandwiches and cheeseboards alike. All of them are great in cooking, but tend to go mushy if grated (unless frozen).
The cheeses are available on my stall or you can get them from our stockists, or online via paypal. They come in a 4″ ‘wheel’ for £5.00 (approx 125g) each. Since the coronavirus, I have also started delivering cheeses and pasties to the local area.