{"id":726131,"date":"2020-05-19T16:36:16","date_gmt":"2020-05-19T14:36:16","guid":{"rendered":"https:\/\/www.milk-food.de\/2020\/cashew-cheese-2-2\/"},"modified":"2026-03-15T21:28:18","modified_gmt":"2026-03-15T20:28:18","slug":"cashew-cheese-2","status":"publish","type":"post","link":"https:\/\/www.milk-food.de\/en\/blog\/2020\/05\/19\/cashew-cheese-2\/","title":{"rendered":"Cashew cheese 2\/2"},"content":{"rendered":"\n

The maturity test<\/h1>\n\n

Everything else is sausage: recently we told you about<\/a> how we produced our first vegan cheese with a lot of dedication. This now had time to mature and form flavor and texture. Now comes the big cheese maturity test. <\/p>\n\n

\"Ready
The cheese with a well formed layer of mold<\/figcaption><\/figure>\n\n

So we open the wooden box, which unfortunately was not stored in an old stone cave, but only in our refrigerator, open the paper and look at the loaf wrapped in mold.<\/p>\n\n

Sensors<\/h2>\n\n

This already looks very good, like a commercial Camembert. It feels quite firm so not like a classic cured soft cheese made from cow’s milk. <\/p>\n\n

Odor-wise, however, our cheese is very similar to a Camembert: slightly mushroomy, cheesy, we finally had the appropriate cheese cultures. If you know that it is a cheese from the cash cow, cashew flavors can certainly be perceived but not so much that it would irritate. <\/p>\n\n

The cut reveals slightly dried areas at the edge, but inside there is a fine homogeneous mass. It’s not quite as smooth as a traditional cheese but that could be achieved by more intensive mixing. <\/p>\n\n

So now into the mouth with the delicate piece: soft and creamy it is and we perceive a slight acidity in addition to familiar cheese flavors. Truly amazing: our vegan cheese does not have to hide behind a classic Camembert! We can also identify the cashews by taste but in a blind tasting it might be hard to locate that. <\/p>\n\n

\"Sliced
The cash cow cheese in the cut<\/figcaption><\/figure>\n\n

Cheese with character<\/h2>\n\n

As already hoped, it is not a cheap cheese substitute, but really a cheese with its own character (cheap already not at all, because already the material costs are clearly above the price of a simple Camembert from the supermarket)! Whether it could compete with a French raw milk cheese and the complex flavors of an affinated cheese is questionable but further experimentation would certainly be interesting. Anyway, we can get excited about both cheeses. <\/p>\n\n

For now, however, we are already satisfied and devote ourselves to new culinary adventures. Check back soon when it’s called: Vegan sausage everything else is cheese!<\/a><\/p>\n