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.
All recipes and content © Miriam Sorrell www.mouthwateringvegan.com 2010
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