Camembert has its origins in Normandy in the northern part of France. First made in the 18th century, this delectable cheese has a similar taste to brie with its soft, creamy texture. Camembert of the Finest Kind has a sharp taste while not losing its creamy features. It can be difficult to find a recipe to make a good vegan cheese of any kind and even more so when looking to make camembert.
Camembert can be enjoyed with crackers or on bread. It can be eaten as is or with the honey or jam of your liking. This cheese pairs well with rosemary and thyme when used in cooking.
- 4 cups raw cashews
- 1/8 tsp mesophilic (Flora Danica)
- 8-10 tbsp filtered water
- tsp tip penicillium candidum
- 2 tsp cheese salt
- 3 x camembert mould
- 1 x cheese cloth
- 1 x camembert draining gauze
- A dish/bowl
- parchment paper
Method: The day before:
- Soak the cashews overnight in filtered water.
Method for forming the cheese:
- Bring a pot of water to a boil while draining the water from the cashews. When the pot has come to a boil, add the water directly to the cashews and let stand for 1-2 minutes and drain once more.
- Add 8 tablespoons of filtered water to the cashews in the bowl of a blender or food processor. Scraping off the sides from time to time, blend on high-speed. Continue to do this until the mixture becomes smooth and thick.
- Add 1/8th teaspoon Flora Danica culture to the mixture
- Add a teaspoon tip of the penicillium candidum
- Blend on high-speed for another 10-15 seconds
- The cashew cream should now be smooth and thick. If not yet smooth, add 1 tablespoon of water at a time. Remember, use as little water as possible.
- Let the mixture drain in a cheesecloth lined colander at room temperature by adding a weight on top. Let stand for at least 10 hours. Skip this step if the mixture is already thick.
- In a clean bowl, cover the cashew cream with a dish cloth to touch and let sit at room temperature for one day to ferment.
- Place the cashew cream in the refrigerator for 4 hours to firm up. the following day.
- Line a clean baking sheet or flat plate with parchment paper. Place 3 camembert moulds on the baking sheet.
- Fill each of the camembert moulds to the height of a normal camembert.
Method for aging the cheese:
- Cover each mould with a bowl and let sit at 11-13 degrees Celsius for 2 weeks. Use a fridge if necessary – the mould will just take longer to grow.
- On day 1 and for the next three days, flip the cheese over using a small plate.
- On day 4 remove the moulds and sprinkle the cheese salt on the cheeses, sprinkling slightly more on the bottom sides
- Continue to flip the cheeses over every day with a clean flip
- On day 7 place the cheeses on the camembert draining gauze.
- Flip them over every day for the next week. The mould will appear on day 5-7 and continue to grow until fully covered
- After two weeks place the cheese in parchment paper or camembert paper and let them age in the refrigerator for at least 2 days.
Enjoy with French bread, fresh figs or walnuts.
With credit to: Thomas Pagot / Fullofplants.com