Comments on: Hickory Smoked Vegan Cheese

By: Thomas Pagot

Thomas Pagot — Sun, 11 Feb 2024 13:11:23 +0000

In reply to Bruna Hirsch. Hi Bruna, The springform pans are just used to shape the cheeses, so you can use bowls, ramekins, or any other dish!

By: Bruna Hirsch

Bruna Hirsch — Sat, 10 Feb 2024 21:57:51 +0000

Hi Thomas, Thanks for sharing all these amazing vegan cheese recipes!
Do you believe I could replace the springform pans from step 6 with a cheesecloth lined in a bowl?

By: Thomas Pagot

Thomas Pagot — Sat, 10 Feb 2024 07:43:25 +0000

In reply to Bianca.

I’m so happy to hear you liked this smoked cheese, Bianca!
Yes, a smoker is so worth it! I hope you can also use it for other foods too, as it’s a fantastic tool 🙂
Good luck with your camembert and blue cheese 😉

By: Bianca

Bianca — Fri, 09 Feb 2024 22:53:21 +0000

I just had my first bite of this cheese and it was worth the wait! Tastes just like Miyoko’s Aged Smoked English Farmhouse. Actually… it’s a little better!
I bought a smoker just for this (same as the one you have, btw).
I’m also almost done with a batch of camembert and blue cheese.
In a couple of weeks, I’ll have some friends over and we’ll enjoy all these 3 cheeses along with your cheese fondue.
Can’t thank you enough!

By: Bianca

Bianca — Wed, 17 Jan 2024 23:26:00 +0000

I’m making your camembert, blue cheese, and hickory smoked cheese all at the same time! You made me buy a smoker, my friend… haha
I have made camembert and blue cheese in the past, but I had trouble with growing the mold. Your instructions were really clear, so I’m having a lot more success this time.
I got a fridge thermometer to keep an eye on the temperature around the cheeses and the mold is growing beautifully!
I’ll tag you on IG when they’re ready to show you the pictures.

By: Thomas Pagot

Thomas Pagot — Mon, 15 Jan 2024 14:35:51 +0000

In reply to Jimmie. You could use that but the flavor will be different. The real smoking process brings a deeper, more woody aroma.