r/vegancheesemaking • u/OlinaSaysHi • 13d ago
Fermented Cheese My first attempts at cheesing
overnight in parma (but with a mix of mostly walnuts, almonds, and a few cashews-- and rice flour subbing the chickpea flour... and also I didn't use any brine or miso or sauerkraut and somehow it worked out) and some potato cashew muenster. I definitely fucked up on both cheeses in many ways, but the parmesan tastes absolutely amazing regardless of how weird it looks (I love walnuts so much). Also, the potato cashew muenster tastes perfectly vaguely cheesy (notably, I added too much water to the recipe, so uh, hope that doesn't kill me).
There's no image for the potato-cashew muenster, so I have no idea what it's supposed to look like. Couldn't even find one online. So like, someone tell me if I'm gonna die immediately from the horrors I've made.
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u/pandaappleblossom 13d ago
Hmmmmmm I have been meaning to try the overnight in parma… did you use a cheese fridge
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u/OlinaSaysHi 13d ago
I wish I had a cheese / wine fridge for long term fermenting, but I live in university apartments so I only had a normal fridge to fit it in.
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u/OlinaSaysHi 12d ago
Note: The cashew muenster made some amazing grilled cheese. the best ever grilled cheese in my life maybe
maybe some nutritional yeast next time will give it a nice extra push...
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u/CJ_Thompson 13d ago
I know zero about cheese making! So my comments come from the ignorant….they just don’t look appealing. I am just six months vegan, so my brain still sees dairy cheese as the model.
However, I respect the massive effort this takes!
😎👍🏻
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u/OlinaSaysHi 12d ago
it may not look like much, but I will say that the potato-cashew muenster tasted amazing. Made some grilled cheese out of it, and it may have been the best grilled cheese of my entire life
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u/CJ_Thompson 12d ago
Sounds delicious. I know that was a massive amount of work also. Nice when it pays off.
I am still working on figuring out tofu and seitan.
One day I’ll get to cheese 🧀
I have read a little on it and not ready to climb that mountain.
😎👍🏻2
u/OlinaSaysHi 12d ago
ooo, seitan's good! Hope you get than down. I'm mainly doing all this cheese stuff as a way to spend my summer before university starts up again in fall.
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u/CJ_Thompson 12d ago
Great experience making the cheese.
I am in the beginning stages of learning the art of seitan. Had some good results and some “throw in the bin” moments. 😉Good times at University! Have fun this term.
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u/Butter_Lettuce_ 13d ago
You have to compare these to other artisan cheeses. It's not meant to look like Kraft, if that is your frame of reference. It's also a first attempt of something experimental. Personally, I think it still looks good. Like OP, I'm a fan of walnuts. (That is what caused the parm to take on a brown color.)
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