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Part 4 - Cashewbert Overview
Let's take a look how to make a Cashewbert to understand all processes involved in vegan cheese making:
- First you need to pasteurise the nuts, to avoid unwanted microorganisms to grow into your cheese. Cover the nuts with boiling water for at least 30 seconds to pasteurise then drain it.
- Mix the nuts with water and blend until a fine cream.
- Add the bacteria, the mould and the Vzyme and mix well.
- Pour the paste into the cheese forms so it will have the desired shape.
- Let it ferment for some hours.
- Remove from the form and sprinkle salt onto both sides of the cheese.
- Let it at a colder temperature (7ºC to 14ºC) and at high moisture environment to allow the mould to grow. To achieve higher air humidity, you can wrap your cheese in our special ripening wrap or place the cheese in a plastic container. Place it in a warmer spot in your refrigerator to keep at the target temperature.
- When the mould has fully grown (about 7 to 15 days), you can eat the cheese or let it ferment further for one to two weeks to develop more flavours.