Wow I've never tried blue cheese before I became vegan and I'm not I would want to try it now, but I'm absolutely impressed what you've made here and really appreciate your skill and dedication! Your content is truly amazing and I'll make sure to show the recipe to all the blue cheese enthusiasts I know 🙏🙏
I understand mate, I was a big fan, and coming from a strong cheese background 🌱 so it was a must! Thanks anyway for the support and to bring in your mates 😉
I've made vagan bleu cheese before (such an exciting process to see the mold develop!!). I've never used (or heard of) transglutaminase before. I see it's used as a binder. I'm guessing it keeps the cheese firmer in room temps instead of a spread?
Amazing! Are you considering to take advantage of your experience to develop a process to scale up production and sell this in grocery stores? It's a great chance to reduce dairy consumption and for you to make some good money
I wonder how cambazola is made, that the P. roqueforti and P. camemberti stay so well separated. Maybe the camembert rind forms first, and then the blue mold is introduced? It'd be really cool to see it applied to vegan cheese like this.
First I never fail second.. 😂 only joking .. it’s pretty evident if you got the wrong moulds. Also the roqueforti it’s very strong and will contaminate pretty fast as I said in Salty conditions and low oxygen environments. If you pay attention in your set up, cleaning equipment etc you’ll be fine trust me 🙌🏼
Chef I have a question regarding the process to age the cheese. I saw you placed it at the end in a plastic container after rapping with the cheese paper. This is a different process from the Camembert that was placed inside wood boxes. Can we age the blue cheese inside an open plastic box then? Thank you 🙏
Raw. Whenever you're making anything with a "cheesy~creamy" base it's always Raw cashews, as if you were making vegan cheesecake, Alfredo sauce, yogurt...etc.
Transglutaminase causes the proteins in the product to cross-link and make a firm web. If you don't have it, this particular recipe won't work. However, there are other ways to go about making vegan blue cheese. Gums and starches can be used to impart a cheese-like texture. You can also use less moisture and work with more of a nut paste. You might also be able to use something other than cashews that can coagulate like cheese, such as soy.
I never liked cheese that much, and I especially disliked the gooey, moldy and stinky ones. They literally made me gag, especially if someone decided to melt them. That said, this looks really cool, and I hope people start scaling and selling this, so I can shove this in the face of people that say they could never give up cheese lol
Here we go again!! It’s cheese yes; it’s fermented, cultured and matured, just like any cheese. Some cheeses are from goat milk 👎others from cow milk 👎 or sheep milk 👎. This one is from caju and coconut milk. And who cares? I tell you who. Mindful and kind people, that choose not to harm other beings in the behalf of their eating pleasures. This one is guilty and cruelty free! And super healthy! 💚 Thank you @Mensch Chef for sharing this amazing recipe with us! I started my Camembert already and tomorrow I will try this one too 😉 Super grateful 🙏
Hey mate! Awesome video!! I just can find transglutaminase in powder, and there are 3 options (MC, RM and AF) any idea which one is the right one? Cheers
This looks a lot like the technique from Gourmet Vegetarian Kitchen, which also works really well. It uses almond milk as a base. I'm curious to give this one a try and see how they differ. ❤
Never heard of them but curdling almond milk as base it’s a common practice in plant based cheese making.. the roqueforti thrives in higher fat content environments tho 😊
Several years ago I just made one blue cheese but I did not know about ageing. So it was a bit … well not so blue. Unfortunately the missing of blue cheese let me leave the vegan path that I followed for about 8 years. But now : ❤❤❤❤ I’m gonne try your recipe and let it mature. Where is the full recipe? Can I get it somewhere?
I already got my cultures, ill be doing this soon! Question: why coconut milk instead of water, like in the cambembert? And is it the normal, canned full fat cocout milk or coconut water? Thank you for sharing!!❤
Can you explain why is the use of cashews is it related to the process or is just a choice for the base? I can understand that their neutral flavor would be a great base for cheese but this type of cheeses should be possible with nuts and seeds like sunflower or almonds.
This is insane !!!!!!! Thank you so much for sharing your craft and expertise to the world !!!!! This is incredible commitment and passion to your craft - amazing !!!!
This looks wonderful. Quick question: you mentioned that the cheese needs to stay at around 7ºC for two weeks. My fridge is typically at 4ºC. Do you use a second fridge for this? Any suggestions?
not the original poster but i know a bit about this so i thought i'd share. some people use a second (often small / mini) refrigerator which they then modify the temperature of (you can buy apparatus for such things, often referred to as 'temperature controllers') to run slightly higher. i've also heard about a set-up using a water cooler / picnic box in which you keep a freezer block that you can change out at appropriate intervals (use a thermometer to determine when). some people have also used cooler areas of houses and garages for this but i think that it's a bit more 'risky' and very dependent on the climate where you live. hopefully this helped at least a little.
You can change it to +7-8C, though? I have +8C max for mine. But the inside temperature can still vary as how much it is filled and where you place the cheese. I'm trying to make it right now, don't know if anything comes out of it. But I am making it with slightly different receipt.
Have you already experimented with different types of nuts? I can imagine Macadamia would be nice....or even Walnut 😋 Or maybe sunflower seeds? For people with nut allergies, you know 🤗
I follow “Full of Plants” and he’s an expert of vegan cheese making. He said that the only nuts he recommends to replace cashews in this recipe would be hazelnuts. He doesn’t recommend seeds. Good luck 😉
Wow I've never tried blue cheese before I became vegan and I'm not I would want to try it now, but I'm absolutely impressed what you've made here and really appreciate your skill and dedication! Your content is truly amazing and I'll make sure to show the recipe to all the blue cheese enthusiasts I know 🙏🙏
I understand mate, I was a big fan, and coming from a strong cheese background 🌱 so it was a must! Thanks anyway for the support and to bring in your mates 😉
It's strange that you have so little subscribers, I expect that number to rise a lot ;)
This is my 10th video 😊 decided to commit to UA-cam a couple of months ago 😊 still need to find my grip around long form 😉
I'll love to try this one! I do really Miss the flavor of blue cheese! Looks amazing
So did I ❤ many trials before this balance but totally worth it 😅 hope you’ll enjoy 😉
I've made vagan bleu cheese before (such an exciting process to see the mold develop!!). I've never used (or heard of) transglutaminase before. I see it's used as a binder. I'm guessing it keeps the cheese firmer in room temps instead of a spread?
You’re an amazing creator :)
Thank you for sharing what you do!!
Thank you so much!
Wow, this is incredible! Thank you so much for what you do😍
Glad you enjoy it! ✨
Omg! I love how innovative and resourceful my vegan family is. You’re amazing, I love you ❤️🌱💕
Amazing. Gotta try this
Looks amazing!!
Thank you 🫶🏼
This is incredible!!! Always something very unusual & special! Thank you Tomaso!!!
Thank you too!
Amazing! Are you considering to take advantage of your experience to develop a process to scale up production and sell this in grocery stores? It's a great chance to reduce dairy consumption and for you to make some good money
Possibly, you never know right?
You are incredible. Please write a vegan cheese book.
Yes! What she says!
I'd buy it!
I wonder how cambazola is made, that the P. roqueforti and P. camemberti stay so well separated. Maybe the camembert rind forms first, and then the blue mold is introduced?
It'd be really cool to see it applied to vegan cheese like this.
Cambozola used to be my favourite cheese! I'd love it if someone made a cashew one!
👀👀👀 Stay tuned
I need to try this! Question: how do you know if you failed? Will different molds develop? Or will it be obvious from the taste?
First I never fail second.. 😂 only joking .. it’s pretty evident if you got the wrong moulds. Also the roqueforti it’s very strong and will contaminate pretty fast as I said in Salty conditions and low oxygen environments. If you pay attention in your set up, cleaning equipment etc you’ll be fine trust me 🙌🏼
Wow mate just discovered your channel. your Vegan cheese recipe is awesome.
Welcome aboard! ✨
❤thanks for this!
My absolute pleasure 😊
Adorei a receita, mas não sei se vou ter paciência de fazer, mas fiquei com água na boca. Congrats!
Chef I have a question regarding the process to age the cheese. I saw you placed it at the end in a plastic container after rapping with the cheese paper. This is a different process from the Camembert that was placed inside wood boxes. Can we age the blue cheese inside an open plastic box then? Thank you 🙏
Making my own cheese is the best thing I ever did in the kitchen! Thanks for all these awesome recipes;)
You’re very welcome 😊
Is there any way to accomplish this without cashews? Two people in my house are deathly allergic, so I can’t have it in my house.
in some recipes cashews can be substituted by sunflower seeds.
Maybe you could try it with sunflower seeds and tell me whether it worked or not? ☺️😂
Roasted unsalted or ?
Raw. Whenever you're making anything with a "cheesy~creamy" base it's always Raw cashews, as if you were making vegan cheesecake, Alfredo sauce, yogurt...etc.
I've heard of similar recipes using macadamia nuts. Though I'd leave out coconut milk, since they're already so fatty.
Try Gourmet Vegetarian Kitchens rescpie. I believe it uses almond milk as a base.
Hi! Does it work without transglutaminase? Its not si easy to get. Grazie
Transglutaminase causes the proteins in the product to cross-link and make a firm web. If you don't have it, this particular recipe won't work.
However, there are other ways to go about making vegan blue cheese. Gums and starches can be used to impart a cheese-like texture. You can also use less moisture and work with more of a nut paste. You might also be able to use something other than cashews that can coagulate like cheese, such as soy.
Da quanti grammi è la fuscella che usato? Io ne ho due piccoline che ho preso da veghu, per queste dosi dovrebbero bastarmi?
I never liked cheese that much, and I especially disliked the gooey, moldy and stinky ones. They literally made me gag, especially if someone decided to melt them. That said, this looks really cool, and I hope people start scaling and selling this, so I can shove this in the face of people that say they could never give up cheese lol
Oia, una bomba!!!! 😍😍😍😍😍
No salt?
yes salt :) Recipe is in the description
Looks delicious 🤤
Thank you 😋
Vegan blue cheese w💪
Thanks 🌱
Grande! Io sgarro troppo con i formaggi
Piano piano 😉
No its not, its not cheese. Stop lying. Not milk, not cheese.
there is fermentation, there is plant milk, so yes, it's cheese, it's only better than conventional cheese, it's vegan cheese !
Here we go again!!
It’s cheese yes; it’s fermented, cultured and matured, just like any cheese. Some cheeses are from goat milk 👎others from cow milk 👎 or sheep milk 👎. This one is from caju and coconut milk. And who cares? I tell you who. Mindful and kind people, that choose not to harm other beings in the behalf of their eating pleasures. This one is guilty and cruelty free! And super healthy!
💚
Thank you @Mensch Chef for sharing this amazing recipe with us! I started my Camembert already and tomorrow I will try this one too 😉 Super grateful 🙏
❤️❤️❤️
Hey mate! Awesome video!! I just can find transglutaminase in powder, and there are 3 options (MC, RM and AF) any idea which one is the right one? Cheers
Bonjour, ça serait la traduction en français de la recette ecrite car on peut pas faire de copie, colleé sur UA-cam merci
This looks a lot like the technique from Gourmet Vegetarian Kitchen, which also works really well. It uses almond milk as a base. I'm curious to give this one a try and see how they differ. ❤
Never heard of them but curdling almond milk as base it’s a common practice in plant based cheese making.. the roqueforti thrives in higher fat content environments tho 😊
Nawww chef this is completely wicked!!! 🔥🔥🔥🔥🔥
Several years ago I just made one blue cheese but I did not know about ageing. So it was a bit … well not so blue.
Unfortunately the missing of blue cheese let me leave the vegan path that I followed for about 8 years.
But now : ❤❤❤❤ I’m gonne try your recipe and let it mature.
Where is the full recipe? Can I get it somewhere?
In the description 😊
That looks insanely good!!
Thank you soooo much 👍🏼❤️
I already got my cultures, ill be doing this soon! Question: why coconut milk instead of water, like in the cambembert? And is it the normal, canned full fat cocout milk or coconut water? Thank you for sharing!!❤
It’s 120g of the normal canned coconut milk (mix it well before using) added to 200ml of water
❤❤❤❤❤❤❤
Wow sir amazing 😻
Can you explain why is the use of cashews is it related to the process or is just a choice for the base?
I can understand that their neutral flavor would be a great base for cheese but this type of cheeses should be possible with nuts and seeds like sunflower or almonds.
Love this! I have a family history of Cancer so need to avoid the estrogen and possible BLV in dairy so this is awesome. Thanks so much for sharing
This is insane !!!!!!! Thank you so much for sharing your craft and expertise to the world !!!!! This is incredible commitment and passion to your craft - amazing !!!!
Wow, thank you! 🫶🏼
Tommaso, sei un mito!
After 2 weeks in the fridge at 7 degrees you mentioned to move it to lower temperature, normal fridge is fine?
Grazie!
Yes, correct 🌱
hey! I really like your videos. They are super well made. Congrats! Keep them coming
Glad you like them!
I never comment on videos but your channel is the best i have found in ages! Such creative recipes, I can’t wait to try this!
Wow it means a lot ❤ thanks for the support ✨
Terrific recipes, thank you!
Glad you like them! ❤️
This looks wonderful. Quick question: you mentioned that the cheese needs to stay at around 7ºC for two weeks. My fridge is typically at 4ºC. Do you use a second fridge for this? Any suggestions?
not the original poster but i know a bit about this so i thought i'd share. some people use a second (often small / mini) refrigerator which they then modify the temperature of (you can buy apparatus for such things, often referred to as 'temperature controllers') to run slightly higher. i've also heard about a set-up using a water cooler / picnic box in which you keep a freezer block that you can change out at appropriate intervals (use a thermometer to determine when). some people have also used cooler areas of houses and garages for this but i think that it's a bit more 'risky' and very dependent on the climate where you live. hopefully this helped at least a little.
You can change it to +7-8C, though? I have +8C max for mine. But the inside temperature can still vary as how much it is filled and where you place the cheese. I'm trying to make it right now, don't know if anything comes out of it. But I am making it with slightly different receipt.
Have you already experimented with different types of nuts? I can imagine Macadamia would be nice....or even Walnut 😋
Or maybe sunflower seeds? For people with nut allergies, you know 🤗
I don't know about macadamia, but walnut/pecan would be too fatty and not enough protein I think. I can't imagine a cream out of blended walnuts.
@@Weatemilly good point 🤔 I have to check this out and compare the macros of different nuts and seeds.
I follow “Full of Plants” and he’s an expert of vegan cheese making. He said that the only nuts he recommends to replace cashews in this recipe would be hazelnuts. He doesn’t recommend seeds.
Good luck 😉
I can’t wait to try this too!! Thank you friend.
Have fun!
@@menschchef I follow you on Ig and I’m soo excited to see long videos. You make great content!! 🙏 😘😘
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