Fermented cashew cheese alternatives

Not expecting much traction on this thread, but I thought I would post it anyway.

I 'converted' to a plant-based diet approximately 5 years ago, having been a vegetarian for around 5 years prior. That involved cutting out the consumption of dairy cheese; perhaps my greatest love of all. The transition from meat-consumption to vegetarianism wasn't as difficult as transitioning from vegetarianism to veganism in my experience.

Over the last few years, I've really missed eating dairy cheese, in particular soft, white rind cheese à la Camembert/Brie. Having done some research into fermenting foods, I discovered it was possible to ferment certain nuts in biocultures which, over the course of a few weeks, develops into a funky, sharp, and rather pungent cheese-like product.

I've been experimenting for about a year in my kitchen, and had vegans and non-vegans sample my 'cheeses'. Those who have tried it tell me I could sell it, so after an unexpected event in my life, I've been thinking more and more about registering my kitchen with the local food standards agency and making larger batches at home to sell at local farmers/vegan markets.

The big dream is to become a supplier for local vegetarian/vegan restaurants/supermarkets. Plant-based cheese producers are popping up with increasing frequency these last few years as well-known figures adopt a meat-free diet (for whatever reason). I'd love to be a part of it, and to build a small ethical, job-creating business, and I'm working towards that end.

Has anyone here started a small, artisan food business from home and had much success? I'd appreciate any advice to help me avoid early pitfalls once I organize my [fucked up] finances. Feel free to pm me with your thoughts.

A pic of my cashew-based Camembert:



Looks like the read deal, no?! I also make a smoked cheddar-style and a blue Roquefort-style cheese, and I'm always experimenting to develop new flavors and textures; mad scientist shit!

If you're interested, here's an article on plant-based industry growth in the UK:

https://www.theguardian.com/small-business-network/2017/oct/23/seed-capital-has-veganism-become-big-business

Peace

That looks really great. I'd really like to try some "cheese" like that. I can't help you with advise, but I'd definitely encourage you in your aspirations. I think you'd do great as long as you can handle the business side of things also, which is not out of the reach of learning. A great thing about this possible business venture is that there is little to no competition in this trade for most areas and this is the kind of niche that could/should do really well as long as you live in an area with a decent amount of health conscious people. I'm on Maui and something like this would kill it over here. Go for it braddah!

rikdabrick said:

That looks really great. I'd really like to try some "cheese" like that. I can't help you with advise, but I'd definitely encourage you in your aspirations. I think you'd do great as long as you can handle the business side of things also, which is not out of the reach of learning. A great thing about this possible business venture is that there is little to no competition in this trade for most areas and this is the kind of niche that could/should do really well as long as you live in an area with a decent amount of health conscious people. I'm on Maui and something like this would kill it over here. Go for it braddah!

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Thanks for you kind words of encouragement! You're on Maui?! Let's trade places! I'll hand over my recipes and you can get it going over here, I'll send you pics of me strumming my ukulele on the beach! Deal?

On a serious note, I agree that that there is a growing trend towards plant-based diets, which lends itself well to my products. Fermenting foods is an ancient tradition, but combining tried and tested fermentation practices with nuts and penicillium fungi produces a fairly unique product. There are a few established nut-based cheese producers (Miyoko's Creamery might be available in certain retainers in Hawaii, so you should check!), but only the artisan producers make palatable 'cheeses'. There's a lady in France (of all places) who is killing it. She's managed to convert locals in a small French village to start consuming dairy-free cheese. High praise, if you ask me. The processed, mass-produced, synthetic vegan cheese alternatives are, frankly, disgusting. They use all kinds of flavorings and should be left alone.

I'd try it.

First thing you can do is quality control. You need to be able to tell your customer your product tastes like the 'tester' you give out to try. If you make this thing 10 times and each time it tastes even slightly different - then you need to perfect the craft further....

redivider said:

I'd try it.

First thing you can do is quality control. You need to be able to tell your customer your product tastes like the 'tester' you give out to try. If you make this thing 10 times and each time it tastes even slightly different - then you need to perfect the craft further....

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I completely agree with your assessment on consistency and quality control when trying to create a consumable product. I've worked tirelessly on the process in order to deliver consistent cheeses. In truth, it isn't too dissimilar from growing indoors; temps, humidity, air circulation, cleanliness/sanitation, ... all need to be carefully managed, or the final product after weeks of effort can be ruined.

Thanks for your input. These two replies were more than I expected to receive here. Militant vegans give the rest of us a really bad rep.

SunnyJim said:

I completely agree with your assessment on consistency and quality control when trying to create a consumable product. I've worked tirelessly on the process in order to deliver consistent cheeses. In truth, it isn't too dissimilar from growing indoors; temps, humidity, air circulation, cleanliness/sanitation, ... all need to be carefully managed, or the final product after weeks of effort can be ruined.

Thanks for your input. These two replies were more than I expected to receive here. Militant vegans give the rest of us a really bad rep.

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it looks like the real deal. i love cheese - sisters called me a mouse when I was little -

Gouda and Cambebert or whatever it's called are my two favorite to keep at the house, followed closely by sharp cheddar varieties.... that's for casual in home...

Goat Gouda and manchego are my two 'fancy wine cheeses' of choice... but this does look good. Keep this post updated with how it's going - I'm interested even though I'm not a vegan/vegetarian - I do know a few couples who are and I am not sure if they've seen this type of presentation before....

Question? Do you use a nut butter to make the cheese? As in ground nuts and ... Techniques... To Cheese?
Very interesting if it does taste like cheese.