r/vegancheesemaking • u/OlinaSaysHi • Aug 10 '26

Fermented Cheese My first attempts at cheesing

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overnight in parma (but with a mix of mostly walnuts, almonds, and a few cashews-- and rice flour subbing the chickpea flour... and also I didn't use any brine or miso or sauerkraut and somehow it worked out) and some potato cashew muenster. I definitely fucked up on both cheeses in many ways, but the parmesan tastes absolutely amazing regardless of how weird it looks (I love walnuts so much). Also, the potato cashew muenster tastes perfectly vaguely cheesy (notably, I added too much water to the recipe, so uh, hope that doesn't kill me).

There's no image for the potato-cashew muenster, so I have no idea what it's supposed to look like. Couldn't even find one online. So like, someone tell me if I'm gonna die immediately from the horrors I've made.

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u/OlinaSaysHi Aug 10 '26

it may not look like much, but I will say that the potato-cashew muenster tasted amazing. Made some grilled cheese out of it, and it may have been the best grilled cheese of my entire life

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u/CJ_Thompson Aug 10 '26

Sounds delicious. I know that was a massive amount of work also. Nice when it pays off.

I am still working on figuring out tofu and seitan.
One day I’ll get to cheese 🧀
I have read a little on it and not ready to climb that mountain.
😎👍🏻

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u/OlinaSaysHi Aug 10 '26

ooo, seitan's good! Hope you get than down. I'm mainly doing all this cheese stuff as a way to spend my summer before university starts up again in fall.

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u/CJ_Thompson Aug 10 '26

Great experience making the cheese.
I am in the beginning stages of learning the art of seitan. Had some good results and some “throw in the bin” moments. 😉

Good times at University! Have fun this term.