Vegan Washed-Rind Cheese - Full of Plants

Drain your cashews and transfer them to a large mixing bowl. Bring a large pot of water to a boil. Once boiling, pour the water over the cashews and let it sit for about 30 seconds. This step helps kill possible bad bacteria.
Drain the cashews and let them cool for a few minutes. Transfer to a high-speed blender, add the water, and blend until you get a smooth mixture. It should have the consistency of a very thick cream cheese. Make sure your mixture is not warm. If it is, wait a bit until it is not warmer than room temperature.
Add the sweet white miso, mesophilic, geotrichum candidum, and b. linens. Blend for another 10 seconds.
Line 3 4-inch springform pans with plastic wrap. Divide the mixture between the springform pans and press it down to shape it into a wheel (use gloves or plastic wrap as the mixture is very sticky). Cover with plastic film to touch and transfer the springform pans to a refrigerator (or cold room) at a temperature of 55-57°F (13-14°C).

The next day (day 2), carefully remove the cheese from the springform pans and transfer it to a small container lined with parchment paper. Sprinkle each face of the cheese with about 1/4 tsp of salt, use your finger to spread the salt evenly on the front and sides of the cheese. At this point your cheese is still very soft, so be careful when flipping it, I recommend using a plate line with parchment paper to flip it more easily.
Close the container with the cheese inside and place it back into your refrigerator.
Prepare the brine: bring one cup of water to a boil. Remove from heat and let it cool completely. Transfer to a bowl and add the cognac, salt, annatto coloring, and cultures. Cover with plastic wrap and refrigerate.

The next day (day 3), your cheeses will have drained some water because of the salt. Use a kitchen paper towel to remove the droplets inside the container. Place your container back into the refrigerator.
On day 4, dip a piece of kitchen paper towel into your prepared brine and gently wash the top face and sides of your cheese. On day 5, flip your cheeses and repeat with the other face.
On days 5-6, you should start to see a thin layer of white mold growing. That's good news! At this point, transfer the cheeses to a small grid that fits into your container.
Wash the top face and sides of the cheese, carefully flip it and wash the other face. You will repeat this step every day for the next 15-20 days. Cheese must be kept in a container and at a temperature of 55-57°F (13-14°C) during the whole aging period. The brine must be kept in the refrigerator and will keep for about 20 days as well.
After about a week, cheeses should have developed a thin orange rind and have a subtle yeasty smell. Keep washing the cheeses everyday for at least another week.
After a total of about 20 days, wrap your cheeses in cheese paper and refrigerate for another week at a slightly colder temperature. This will allow flavors to develop.
Enjoy with bread, toast, or use as a pizza topping, to make sauces, etc! Cheeses will keep for up to 3 weeks in the refrigerator.

Nutrition

Course : Appetizer, Cheese

Cuisine : French

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