bacteria? David. Wow Thomas! Thanks. Unfortunately I never tried it with macadamia nuts so I’m not sure if it would work. I would really appreciate if you would help me. I tried many “vegan” cheeses too, and most of them are made with flavoring or nutritional yeast, they don’t taste like real cheese at all. Thanks! Both work the same, I usually use 1/8 tsp when liquid, or 1/16 tsp when in powder. Hey Thomas the mould on my cheese is still growing I mean the white mould even with the little bit of pink I didn’t think it had dried our too fast as the lid of the container has moisture in it. They will be very soft, almost like a cream cheese. Unfortunately this camembert does not melt since it’s made mostly of cashews. I would be interested in making these, if they are similar to the dairy type cheeses. I tried Miyoko’s feta with agar and it’s too soft. There is no vegan logo or other information on the package itself, so I guess all the penicillium from this brand is naturally vegan. White mold goats’ cheese (i.e. I am looking forward to leaving a comment about how amazing this is! I popped them into my freezer straight away and they have worked perfectly for me. After that, line a clean baking sheet or flat plate with parchment paper. Let me know if you try to make a vegan blue cheese! Could you do the same thing for the camembert — blend some camembert with the cashew mixture? Most of the cheese cultures I ask my supplier about are grown on lactose. You can get in Australia and I’m pretty sure they would ship to NZ but can’t be sure. When I say sterilized water I just mean boiled (tap) water that you let cool down. It tastes just like a real camembert and has a white and flowery rind! Have you ever tried making a pungent feta cheese, like the bulgarian white cheese? Hi, I was just finding out about those cultures as well! Let me know how you get on. Blue cheese is known to contain a very crumbly and soft texture with a very piquant and sharp kind of flavor. Before I try it I am wondering if ‘rejuvelac’ would work instead of water + probiotics? Augusta. I’m sure you will love this one! Thank you so much Maybe you tried already . So I guess I can eat them anyway…..!) The mold will start to appear after 5 days. Regarding the pink and black moulds, it’s not a good sign as these are bad molds. Although I’m new to the table, I’m really finding the whole vegan cheese research fascinating. your thought was right! Thomas kindly gave me a link for vegan penicillium as it is pretty hard to find, especially here in France where they seem to be all lactose-grown. I’ve been having the same issue with them saying they use lactose in the processing. I watched the video a few times but still didn’t quite understand. The cheese is soft on the inside and a little firmer on the edges, just like a real camembert. You can also use basic bottled water, or even filtered water, no problem with that. I will try to set up a mailing list for those who are interested. Please let me know how to subscribe. Great job!!! If you have a cheese box, or a plastic container I recommend you cover the cheeses with it (for the whole process). Will it still work even if they will be too salty in the end or will it fail bc of the salt? In the interest of having less water in the final mixture, would it make any sense to try this without soaking the cashews? In the first stage you suggest covering it to keep humidity in, is this just for the first day or for the whole process? (they taste great! I’m using the same mold (fungus) as in the real camemberts. I used the first method here, which gives the best result in my opinion. Go and make Miyoko’s then…it looks nothing like a real camenbert though… Je suis vraiment impressionnée!! Thanks! It is usually mixed into the ingredients before being placed into the molds, or sprayed on the outside after the cheeses have been removed from the molds. Lucky for you, cheese is a great match for a lot of different drink types - how about a dark stout, a gin and tonic, or a fruity and sweet white wine? Have you tried these with macademia nuts or something nut-free like sunflower seeds? I am wondering when to remove the springform pans? You did an amazing job my friend and I cannot wait to see more of your work!! How much? The cashew cream will firm up a bit and become easier to work with. This cheese knife guide shows how to choose which knives are best for different types of cheese. The penicillium, os that vegan? I have given a shout out on my facebook group Plantified https://www.facebook.com/groups/Plantified/permalink/1162967703761393/ about your magnificent discovery with your camenbert cheese! Do you only use them momentarily to get the shape right, or do they get flipped while still in the springform pans? Thanks so much for this recipe. I’m far from being an expert (I’ve just successfully made Thomas’s wonderful blue cheese for the first time and have some camembert ripening, but from what I gather it comes down to the cultures.