This is my attempt to create proper Vegan Blue Cheese – this one is over 6 weeks old. A typical dairy blue cheese is inoculated with mold spores of PENICILLIUM ROQUEFORTI. I have carefully studied the procedure, and although it needs perfecting, it’s pretty awesome (a little tweaking left for complete perfection !).
In addition to this, I have been working on my own version of the traditional Maltese ‘Gbejna’, which is a little cheeselet, made either as a soft fresh cheese similar to mozzarella, or else sundried, salt cured or peppered, and stored in oil or pickled in vinegar. This is a really exciting project that I hope to report the results of in the near future.
Miriam Sorrell Mouthwatering Vegan Recipes
All recipes and content © Miriam Sorrell www.mouthwateringvegan.com 2010
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OMG!!!!!! It looks sooooo delicious!!!! I can’t wait for the recipe!!!!!
Oh Wow, You have my attention now!
You blue looks great! 🙂 Congrats!
Thanks for the credit.
Hi Thomas, don’t know what you’re talking about. I bought my penicillium roqueforti a couple of years ago, always with the view to making blue cheese. As a matter of fact I am the creator of Midas Fine Art Cheeses – I have been making Stilton for the last three years, and our Stilton cheese was nominated at the VegFest UK Awards 2015 and took second place to Violife. I have used various different methods over the years for making my cheeses. If you are suggesting that the use of penicillium roqueforti was invented by you for use in any cheese be it animal or non-animal, I suggest you do your research. On top of this, as you can see, I haven’t even given my recipe out (for this specific blue cheese) to the public as yet.
Obviously I’m not the “inventor” of the use of cultures on non-dairy cheese….
I was just checking, because since I released my blue cheese recipe a few months ago, there have been many people stealing it without giving any credit (while there was no recipe or vegan blue cheese available online before, I can confirm that since I also made research before releasing my recipe.)
Congrats on being nominated at the VegFest Awards though! It’s great to see more vegan cheese makers entering the market.
What interesting recipes. I love vegan recipes. I came across your date and fig recipe looks so good. I prefer these to imqaret 🙂 thanks for sharing
The more the merrier to keep veganism alive.
That’s right and we are making cheeses for our friends in Malta, let us know if you need some – we are making them again next month. 🙂
Is the recipe available anywhere, or maybe it will be in the future?
I’d love to try it!
Hi, working on it and other cheeses for the near future, in the meantime hope you enjoy my new YouTube Channel entitled ‘Mouthwatering Vegan TV’ – my 1st video being a vegan juicy steak (flambe), please subscribe if you wish – I am posting weekly !
I actually saw that video already 🙂
But I’m hitting the subscribe button right now.
Good job over there!
(I’m a seitan junkie…)
awesome. can’t wait for the recipe
Has the recipe been released yet? I love the look of your blue cheese.
Hi Charlotte, thanks for dropping by here. No, it was not released I’m afraid, apologies. Hope you enjoy my other recipes on my blog. Cheers !