I was so disappointed with my failure and didn’t plan to publish this video. However, when I look back to see how much work I put into trying to make it, I decided to share it with you. About 5 days of editing the 280 minutes of footage to make a 20-minute long video, now, it’s done. I hope you watch it and learn something that you might be able to use to make your own a successful Vegan Mont d’Or someday.
I am happy you showed us, it's discouraging but also realistic. I know the milk cheese goes at an exact temperature, here in grottoes. It could be that was the reason the mold grew on it, a tad too warm? You never know. Thanks for your input .
Gourmet Vegetarian Kitchen Is it possible that the mold on the top is just OK ? Here in France I believe a real cheese eater wouldn’t be afraid at all 🙂 As mentioned in another comment, I would suggest more fat in it. Also, I am surprised you mix the ferments. I thought is it better to mix it more gently by hand in order to preserve the features of the ferments.
This is not failure. This is progress. You can use this knowledge and build upon it later. Scientists do it all the time. Some discoveries take YEARS. Thank you for sharing😊
I’m happy you shared this ❤️ Not all of us are expert cooks or bakers. Your recipes are so polished, professional, and often require some patience so it can be easy to forget that you’ve probably experienced shortcomings while cooking too. Really appreciate this video showing a failure-it happens to all of us but you’ve just chosen to show it.
Thank you so much for your kind words. After my second attempt, I thought I would get the 3 rd attempt for sure, so I kept on going. At least I know now that this cheese is very challenging!
I very much appreciate the thought, money, time, filming & editing that it took you to conduct these experiments. Despite it being a failure, it's always a great life learning experience! Mahalo nui loa for sharing it with us. Best Wishes & Aloha!
Even your failures are glorious. I think there is a lack of fat in the recipe. This cheese is made in Switzerland and France only from very fat milk. It is possible to reduce the amount of water and then there will be relatively more fat, but if the intention is to get a very soft texture (almost liquid) like in the original cheese, then one should leave the water and add fat. (Refined coconut oil or melted cocoa butter.) Spruce bark strips supposed to add aroma, but they are also a problematic source of bacteria and mold. It is worth trying to add a few drops of spruce oil (or picea abies essential oil) to the cheese and give up the spruce bark strips, at least until the cheese is ready.
Thank you so much for sharing what you know. You are probably right about the fat, I didn't think about that. The only thing I thought about was the spruce bark strips. I might try it again when I'm up to another challenge in the future!
@@GourmetVegetarianKitchen I agree with the diagnosis. I think full fat coconut milk, plus rich cashew milk, will probably be the best mix. Add for the spruce, just steam it well before use... Could probably use the heat treatment. The original cheese is made with fully pastured cow's milk from high valleys, starting in September up to April ... Just read it on the official website... You might even try draining the curd at room temp overnight, as it can't be too wet to go into the moulds... Been playing with your recipes, and they're wonderful... Please try again, if you can... I know you'll master master it 👍😊
Thank you for sharing! Refreshing and inspirational to see such a talented person share the other side of recipe creation. This is my favorite video of yours ❤️
Thanks so much for sharing this. Even if you didn’t succeed, your relentless efforts are an inspiration to us all. Thank you for showing the realistic side of making food, that things don’t always work perfectly in the kitchen despite following recipes and instructions.
Thank you, as others have said, for posting; when you see the things not going to plan it can encourage those of us who learn by watching these videos. Cheers
That you are brave enough to post your "failures" shows us all how we can learn and grow from unmet expectations! New subscriber--thanks for sharing with us! :)
Here a quote from Samuel Beckett: "Ever tried. Ever failed. No matter. Fail again. Fail better." P.S. I have this from a big inspiration of mine, Stanislas Wawrinka (the 2nd best tennis player from Switzerland) has this quote tattooed on his forearm...
Not even most milk Mont D'Or cheeses come out the same. It is an unstable process and I think you did really good in this video! Happy you shared! Your craft is also a reason to watch! Very skillful!
Well, success is nothing but the result of many failures, thank you for sharing, it's bravery to do so. A BIG SALUT for you. It's helpful anyway. We shouldn't serender ever💪💪💪💪💪💪💪💪💪💪💪💪😘
Thank you for sharing this! I might have a failure in the works too. I started a double batch of Korean soy sauce (thanks to your great video guide!) in January this year. The soy bricks were dry, and I had the jujube, chili, and salt, but then I realized the charcoal I bought had additives. I figured I would get it started and add some bits of proper charcoal later. Well, just today I finally took it out. I never did put charcoal in. I separated the miso and put it in a crock (seems good! Not too much fungi), and the soy sauce is cooling right now, about to go into bottles. We'll see in a few months if I made a big mistake by omitting the charcoal. If anyone knows whether I did make a big mistake, please let me know :) Either way, I think it's time to start a new batch for next year!
This reminds me of my recent attempts to make tofu at home. I used to make them as a kid all the time, now they always fail XD. I feel this so much. It was good that you posted the video, I feel like I learned a lot.
I’ve seen other videos about how to make cheese from animal’s milk. They press the curld so most of the water drips off. Cashew seems to retain much more than almonds. Also, you processed it, that may have broken all the protein chains so it made it too soft. And lastly, I’ve seen cheeses that got the Camembert mold just from being at the same fridge as one that got it. Just as a suggestion, keep the 2 cheeses separated next time so if one of them gets the mold, the other one wouldn’t :) If you do it, please upload the video, as I don’t have the equipment and I get encouraged when I see your videos :) THANKS
Thank you so much for sharing what you know, I really appreciate it. Unfortunately, I ran out of spruce barks and gave up trying to make this. I make almond brie more now.
Thank you for posting your trials on this cheese, you’re a real inspiration. It’s not a failure, as you said, it’s a journey, and the end of it isn’t done yet, you may try it out again someday, and you will find the right way ! And the journey on Mont d’Or will be complete ! 🥰 You’re really making me wanting to try out all your cheese, I discovered your channel a few days ago and I’m checking the internet for the right strains (I’m from France), which cheeses is your favourite ? 😋 Take care, Julia
Looking delicious as well as always! BTW, what do U think about using another type of nuts, that can be processed to milk , mb U tryed some kind of it?
Vacherin Mont dor is my parents favourite cheese. i know you failed and said you wont do it again but please dont be discouraged, i would love to see a working version! :D
You probably won't see this but I must ask. I've been working with cashew based cheese for a while containing acidophilus and miso. I make several different flavors but they all consist of the same base for the first day of fermentation. Salt is always added on the second day along with the rest of the seasonings, is my understanding that salt will prevent the desired fermentation process from happening. I see you use many different fermenting agents, my question is does adding salt during the initial fermentation of your cheeses prevent your catalysts from taking full effect. To put it another way, does adding salt in the initial base making process prevent over fermentation and possibly regulate how much mold is grown in your final product. I love your videos and I am just now getting the courage to experiment with other agents, you don't have to address this comment directly but if you have any insight into your chemical processes I would love to hear them. Super stoked to finally start working on a non-dairy brie on a larger scale, say 30 Wheels, I know regardless it's going to take some trial and error but you seem to be the most knowledgeable and efficient non-dairy cheese maker I found so connecting with you on some level feel very nice.
Hey, I see this :) I just posted my new video, and now am trying to answer the comments as much as I can. I add salt at the beginning just for the taste and sprinkle it on the outside to prevent bad mold from growing. That's all I know:) Wow, 30 wheels of non-dairy brie! what kind of nuts are you using? Did you watch my almond brie video? I'm so happy with the recipe!
@@GourmetVegetarianKitchen I work for a small company in Charlotte NC, we were finally able to purchase a new cheese cave strictly for experimenting with making brie, will be experimenting for a while before being comfortable I'm sure. Planned on using cashews but after watching some of your videos I am excited to try out almonds too. Will update you in the future to let you know how it goes! Your videos are very soothing to watch. Thank you for sharing your knowledge.
Your amazing. Thank you for showing us you are patient and can still carry on with some unexpected results. Whether good or seemingly bad situations. Quick question: does the kombucha ever mold on you when it’s growing? I had a store bought one that just looks moldy and then the other dissolved on me. Both from online purchases. I’m using your kombucha from scratch method now. It’s growing on it’s own for a month and will See what I get mold or not. Those scobies were expensive to just mold and dissolve. Curious your results with building from scratch/
i tried making the penicilium roqueforti cheese, but some pink bacteria or fungus allways ruined my plans... for 3 times i tried. i think i'm gonna try one more last time, cause i tried with peanut intead of cashew... i tryed with lemon, i tried with white vinegar, i tried put some molded bread in the blender whit the other ingredients, i tried to sparkle som e mold scraps around the cheese... if it doesn't work kthis last time, i guess i'm done. any advices for a beginner fight with some pink unliked form of life?
I am amazed you tried to reproduce Mont d'or!!!! It used to be one of my favorite cheeses (sobs vegan tears XD ) If I may : the blue mold is a very good sign for cheeses!!! Maybe not Mont d'or per say, but it look like you managed an appearance ressembling most remove the mold that much! (or use cinder like they do for some goat cheeses). It is good mold, like probiotics... You know, mold is at the origin of penicillin :) Honestly this looks like a lot of work but I daresay, don't give up! This looks promising! The thing with Mont d'or is that it is a very creamy (and runny!) cheese. It is fatter than other cheeses! I feel like you just did not have enough fat to achieve the texture. Cashews are way too lacking in oil. I quickly checked on the web and they say they use 7 liters of milk to make 1 liter of cheese, so that lets you know how close this cheese is to butter. Maybe that could be a lead? Please persevere, I felt so grateful watching you trying to achieve a vegan dream
I think it is the temperature. This cheese is only made in the winter, in more temperate climates than the one - I believe - you are in. (Your approach looks very precise and very clean, so I don't think it is hygiene as such, but maybe it's also microbial contamination from something unexpected like the paper or past projects in the fridge... maybe.)
Thanks for the video, it's helpful and valuable. After few months did you end up figuring out where the contamination was from? I see comment about the spruce but I'd have bet with the wash + cheese cloth + bare hands (no glove), would that make sense to you? I tend to use glove specially at the beginning of the aging process, before the main culture has grown enough (it's a battle between what you want to grow (eg. P candidum) and the rest of the bacteria/fungus world ;) thanks again anyways, the blue cheese video is really great and I also wanna try the almond brie 👌🏼
I was determined to make this. I have tried and failed too many times and now I gave up. I think it's about the spruce bark, but not wearing gloves might be the reason. I make almond brie most of the time now. I hope you try it soon, it's really good.
@@GourmetVegetarianKitchen I'm actually trying the almond brie right now! I think I didn't mix the almond enough because it seems I have less curds, and more watery than you. I left the cheese in the cloth for 2 days in my "cheese" cave, flipping them, and tonight (literally 30min ago) I removed the cloth, put the salt. the cheese is manageable, yay. smaller than yours though. I like that technique, with the curds, hopefully I'll be able to make some hard cheese that way
@@GourmetVegetarianKitchen I am in the same camp of being afraid of molds I that I didn't intend to get. And btw if you are afraid, I do not advise eating any part of food that has blooming mold on it. If it happens to be mold that produces toxins it will be everywhere inside it as well, not only the mold layer itself, as the fungii is growing through out this cheese not on the surface ^^
Dear Jeem, loved your sharing. You know, trying out is definitely NOT a failure. Congratulations. Seriuosly: You have done a fun-tastic job. I'm glad to come up here and watch this amazing journey. Yes, sometimes things do not work out the way we want to. One thing to bear in mind: Keep working on it, you are absolutely so close to the solution. Eventually you'll end up finding it. Keep doing it, please. Best, Luiz Reikdal from Brazil Insta @reikdalluiz cheesemaker.
@Gourmetvegetariankitchen I am just wondering have you tried to do this cheese from almond? Seeing as your hard almond cheese had no mold compared to the hard cashew cheese, maybe it is worth trying?
Maybe not blending the cashew with water and straining the milk- but making it without water - just like the camamber process - rejuvelac and no water at all
Me he quedado asombrada de que no tenga subtitulos en ningún idioma. No comprendo como una aplicación que ven millones de personas de distintos idiomas no tenga este canal subtitulos.
You really shouldn't be eating the inside. Just because you can't see any fuzzy mould doesn't mean it's OK to eat. With soft cheese like this, the fungus has most likely spread throughout the whole cheese. The mould is only the flowering part that releases spores
I think it should be said that nuts and mold is a bad combination. Not saying all mold is bad, but there are molds that come with nuts that are toxic. I wouldn't recommend to eat that cashew cheese with the mold. I know there are cashew cheeses with mold, but then they have the expected kind of mold, the same as the dairy cheese would have. The wrong kind of mold can be very bad for you, so if you're making cashew cheese, make sure you know the mold is developing according to the expected pattern. If it's weird, just throw it away.
I agree to an extent. If it has mold you didn't plan for- throw it out. But I don't think this one is the mold that came from nuts itself, as the milk was boiled, it is more likely to come from the surrounding area ^^
I was so disappointed with my failure and didn’t plan to publish this video. However, when I look back to see how much work I put into trying to make it, I decided to share it with you.
About 5 days of editing the 280 minutes of footage to make a 20-minute long video, now, it’s done. I hope you watch it and learn something that you might be able to use to make your own a successful Vegan Mont d’Or someday.
This video was still super relaxing and very helpful to watch, even if the result did not turn out 100% as expected. Thank you for sharing!
I am happy you showed us, it's discouraging but also realistic. I know the milk cheese goes at an exact temperature, here in grottoes. It could be that was the reason the mold grew on it, a tad too warm? You never know. Thanks for your input
.
Gourmet Vegetarian Kitchen Is it possible that the mold on the top is just OK ? Here in France I believe a real cheese eater wouldn’t be afraid at all 🙂 As mentioned in another comment, I would suggest more fat in it. Also, I am surprised you mix the ferments. I thought is it better to mix it more gently by hand in order to preserve the features of the ferments.
@@joaofarias6473 Thank you so much, I'm so glad you enjoy it!
@@tinekejoldersma I used a small plug-in cooler for cars that I could adjust the temperature accordingly. I still don't know why.
I’m so glad you did post this. I believe failure is where we learn the most. It’s still inspiring. Thank you for posting this 😁
Exactly, I have learned so much from all of my failure too. Thank you so much for watching my video.
This is not failure. This is progress. You can use this knowledge and build upon it later. Scientists do it all the time. Some discoveries take YEARS. Thank you for sharing😊
I’m happy you shared this ❤️ Not all of us are expert cooks or bakers. Your recipes are so polished, professional, and often require some patience so it can be easy to forget that you’ve probably experienced shortcomings while cooking too. Really appreciate this video showing a failure-it happens to all of us but you’ve just chosen to show it.
Thank you so much for your kind words. After my second attempt, I thought I would get the 3 rd attempt for sure, so I kept on going. At least I know now that this cheese is very challenging!
I very much appreciate the thought, money, time, filming & editing that it took you to conduct these experiments. Despite it being a failure, it's always a great life learning experience! Mahalo nui loa for sharing it with us. Best Wishes & Aloha!
Thank you so much for your kind comment, I really appreciate it!
Even your failures are glorious.
I think there is a lack of fat in the recipe. This cheese is made in Switzerland and France only from very fat milk. It is possible to reduce the amount of water and then there will be relatively more fat, but if the intention is to get a very soft texture (almost liquid) like in the original cheese, then one should leave the water and add fat. (Refined coconut oil or melted cocoa butter.)
Spruce bark strips supposed to add aroma, but they are also a problematic source of bacteria and mold. It is worth trying to add a few drops of spruce oil (or picea abies essential oil) to the cheese and give up the spruce bark strips, at least until the cheese is ready.
Thank you so much for sharing what you know. You are probably right about the fat, I didn't think about that. The only thing I thought about was the spruce bark strips. I might try it again when I'm up to another challenge in the future!
@@GourmetVegetarianKitchen I agree with the diagnosis. I think full fat coconut milk, plus rich cashew milk, will probably be the best mix. Add for the spruce, just steam it well before use... Could probably use the heat treatment. The original cheese is made with fully pastured cow's milk from high valleys, starting in September up to April ... Just read it on the official website... You might even try draining the curd at room temp overnight, as it can't be too wet to go into the moulds... Been playing with your recipes, and they're wonderful... Please try again, if you can... I know you'll master master it 👍😊
Thank you for sharing! Refreshing and inspirational to see such a talented person share the other side of recipe creation. This is my favorite video of yours ❤️
Thanks so much for sharing this. Even if you didn’t succeed, your relentless efforts are an inspiration to us all. Thank you for showing the realistic side of making food, that things don’t always work perfectly in the kitchen despite following recipes and instructions.
You are so welcome, and thank you so much for watching and your kind words!
Thank you, as others have said, for posting; when you see the things not going to plan it can encourage those of us who learn by watching these videos. Cheers
You're very welcome, and thank you so much for watching!
wow. Thank you so much for posting. I didn't know that there are other ways one can use. Failure is part of learning.
You're very welcome, and thank you so much!
Merci pour cette vidéo, vous êtes déterminée 😊 et c’est ce qui fait que vous réussissez toutes ces belles réalisations!!! Merci de continuer
Merci beaucoup!
Great video.I love how you dont give up and keep going!!!
When experimenting, it's very difficult not to fail. Thank you for posting it's still a great video.
You're very welcome, and thank you for watching!
That you are brave enough to post your "failures" shows us all how we can learn and grow from unmet expectations! New subscriber--thanks for sharing with us! :)
Thank you a lot!! Failure is part of the learning process. No doubt you'll succeed!
Thank you. I enjoy all your content.
Thank you so much for sharing this recipe, I was thinking of trying different fermented meals these days. I love your videos, you are very talented 👏
You are so welcome, thank you so much for your kind words!
Your videos gave me so much inspirations. I love it!🥰 thank you very much 🤩🤩🤩
You are so welcome!
Here a quote from Samuel Beckett:
"Ever tried. Ever failed. No matter. Fail again. Fail better."
P.S. I have this from a big inspiration of mine, Stanislas Wawrinka (the 2nd best tennis player from Switzerland) has this quote tattooed on his forearm...
Not even most milk Mont D'Or cheeses come out the same. It is an unstable process and I think you did really good in this video! Happy you shared! Your craft is also a reason to watch! Very skillful!
Thanks so much. I'm so glad you watch my videos!
Well, success is nothing but the result of many failures, thank you for sharing, it's bravery to do so. A BIG SALUT for you. It's helpful anyway. We shouldn't serender ever💪💪💪💪💪💪💪💪💪💪💪💪😘
Thank you so much for your kind words!
Thank you for sharing! It is so helpful and informative to see this process!
Looks so tasty! I have to try this! Your channel is so underrated! 😱😘👍😍🔔
Thank you so much 👍
Thank you so much for sharing I appreciate it really :)
You are incredible! I learned so much from you 💖 and these "failure" trials actually tough me a lot 😄
Thank you so much, I’m glad you can learn something from this video!
Thank you for sharing this! I might have a failure in the works too.
I started a double batch of Korean soy sauce (thanks to your great video guide!) in January this year. The soy bricks were dry, and I had the jujube, chili, and salt, but then I realized the charcoal I bought had additives. I figured I would get it started and add some bits of proper charcoal later.
Well, just today I finally took it out. I never did put charcoal in. I separated the miso and put it in a crock (seems good! Not too much fungi), and the soy sauce is cooling right now, about to go into bottles. We'll see in a few months if I made a big mistake by omitting the charcoal.
If anyone knows whether I did make a big mistake, please let me know :) Either way, I think it's time to start a new batch for next year!
Thank you so much for letting me know about your soy sauce, I wish you all the best. (I made 2 batches of Korean soy sauce during the pandemic too!)
que rico!! muchas gracias!!
This reminds me of my recent attempts to make tofu at home. I used to make them as a kid all the time, now they always fail XD. I feel this so much. It was good that you posted the video, I feel like I learned a lot.
Thank you so much for sharing your experience with me, and thank you for watching my video. Don't give up, I'm cheering for you!
I’ve seen other videos about how to make cheese from animal’s milk. They press the curld so most of the water drips off. Cashew seems to retain much more than almonds. Also, you processed it, that may have broken all the protein chains so it made it too soft. And lastly, I’ve seen cheeses that got the Camembert mold just from being at the same fridge as one that got it. Just as a suggestion, keep the 2 cheeses separated next time so if one of them gets the mold, the other one wouldn’t :)
If you do it, please upload the video, as I don’t have the equipment and I get encouraged when I see your videos :) THANKS
Thank you so much for sharing what you know, I really appreciate it. Unfortunately, I ran out of spruce barks and gave up trying to make this. I make almond brie more now.
This is also good learning experience!!
Yes indeed!
Thank you for posting your trials on this cheese, you’re a real inspiration. It’s not a failure, as you said, it’s a journey, and the end of it isn’t done yet, you may try it out again someday, and you will find the right way ! And the journey on Mont d’Or will be complete ! 🥰
You’re really making me wanting to try out all your cheese, I discovered your channel a few days ago and I’m checking the internet for the right strains (I’m from France), which cheeses is your favourite ? 😋
Take care,
Julia
Ou no thanks for your time 🌼🌼🌼🌼🌹🌹🌹🌞🌞🌞🕊🕊🕊🕊🌱
Looking delicious as well as always!
BTW, what do U think about using another type of nuts, that can be processed to milk , mb U tryed some kind of it?
Hmm... I didn't think of using other kinds of nuts when I made this. I might give it a try in the future when I'm ready for another challenge!
Vacherin Mont dor is my parents favourite cheese. i know you failed and said you wont do it again but please dont be discouraged, i would love to see a working version! :D
Thanks for posting ! It’s so interesting :) !!
Glad you enjoyed it!
Fermentation is quite a challenge! Tnks for sharing ❤
You probably won't see this but I must ask. I've been working with cashew based cheese for a while containing acidophilus and miso. I make several different flavors but they all consist of the same base for the first day of fermentation. Salt is always added on the second day along with the rest of the seasonings, is my understanding that salt will prevent the desired fermentation process from happening. I see you use many different fermenting agents, my question is does adding salt during the initial fermentation of your cheeses prevent your catalysts from taking full effect. To put it another way, does adding salt in the initial base making process prevent over fermentation and possibly regulate how much mold is grown in your final product. I love your videos and I am just now getting the courage to experiment with other agents, you don't have to address this comment directly but if you have any insight into your chemical processes I would love to hear them. Super stoked to finally start working on a non-dairy brie on a larger scale, say 30 Wheels, I know regardless it's going to take some trial and error but you seem to be the most knowledgeable and efficient non-dairy cheese maker I found so connecting with you on some level feel very nice.
Hey, I see this :) I just posted my new video, and now am trying to answer the comments as much as I can. I add salt at the beginning just for the taste and sprinkle it on the outside to prevent bad mold from growing. That's all I know:) Wow, 30 wheels of non-dairy brie! what kind of nuts are you using? Did you watch my almond brie video? I'm so happy with the recipe!
@@GourmetVegetarianKitchen I work for a small company in Charlotte NC, we were finally able to purchase a new cheese cave strictly for experimenting with making brie, will be experimenting for a while before being comfortable I'm sure. Planned on using cashews but after watching some of your videos I am excited to try out almonds too. Will update you in the future to let you know how it goes! Your videos are very soothing to watch. Thank you for sharing your knowledge.
Your amazing. Thank you for showing us you are patient and can still carry on with some unexpected results. Whether good or seemingly bad situations. Quick question: does the kombucha ever mold on you when it’s growing? I had a store bought one that just looks moldy and then the other dissolved on me. Both from online purchases. I’m using your kombucha from scratch method now. It’s growing on it’s own for a month and will See what I get mold or not. Those scobies were expensive to just mold and dissolve. Curious your results with building from scratch/
you are a magician
Thank you so much!
Can you have a video on how to ferment tofu cured ?
Thank you ❣️
I have been wanting to make it too, so I will soon. Please check back!
Happy to be the first to see this
You were fast! Thank you for watching my video.
i tried making the penicilium roqueforti cheese, but some pink bacteria or fungus allways ruined my plans... for 3 times i tried. i think i'm gonna try one more last time, cause i tried with peanut intead of cashew... i tryed with lemon, i tried with white vinegar, i tried put some molded bread in the blender whit the other ingredients, i tried to sparkle som e mold scraps around the cheese... if it doesn't work kthis last time, i guess i'm done. any advices for a beginner fight with some pink unliked form of life?
Have you tried it with my recipe? It's very simple, and I hope you try it. Here is the link to it: ua-cam.com/video/cxMAl_LiSUU/v-deo.html
I am amazed you tried to reproduce Mont d'or!!!! It used to be one of my favorite cheeses (sobs vegan tears XD )
If I may : the blue mold is a very good sign for cheeses!!! Maybe not Mont d'or per say, but it look like you managed an appearance ressembling most remove the mold that much! (or use cinder like they do for some goat cheeses). It is good mold, like probiotics... You know, mold is at the origin of penicillin :)
Honestly this looks like a lot of work but I daresay, don't give up! This looks promising!
The thing with Mont d'or is that it is a very creamy (and runny!) cheese. It is fatter than other cheeses! I feel like you just did not have enough fat to achieve the texture. Cashews are way too lacking in oil. I quickly checked on the web and they say they use 7 liters of milk to make 1 liter of cheese, so that lets you know how close this cheese is to butter. Maybe that could be a lead?
Please persevere, I felt so grateful watching you trying to achieve a vegan dream
I think it is the temperature. This cheese is only made in the winter, in more temperate climates than the one - I believe - you are in. (Your approach looks very precise and very clean, so I don't think it is hygiene as such, but maybe it's also microbial contamination from something unexpected like the paper or past projects in the fridge... maybe.)
Thanks for the video, it's helpful and valuable. After few months did you end up figuring out where the contamination was from? I see comment about the spruce but I'd have bet with the wash + cheese cloth + bare hands (no glove), would that make sense to you? I tend to use glove specially at the beginning of the aging process, before the main culture has grown enough (it's a battle between what you want to grow (eg. P candidum) and the rest of the bacteria/fungus world ;) thanks again anyways, the blue cheese video is really great and I also wanna try the almond brie 👌🏼
I was determined to make this. I have tried and failed too many times and now I gave up. I think it's about the spruce bark, but not wearing gloves might be the reason. I make almond brie most of the time now. I hope you try it soon, it's really good.
@@GourmetVegetarianKitchen I'm actually trying the almond brie right now! I think I didn't mix the almond enough because it seems I have less curds, and more watery than you. I left the cheese in the cloth for 2 days in my "cheese" cave, flipping them, and tonight (literally 30min ago) I removed the cloth, put the salt. the cheese is manageable, yay. smaller than yours though. I like that technique, with the curds, hopefully I'll be able to make some hard cheese that way
Is the fuzzy mould bad?
I mean we have so many cheese with all kind of mould, maybe it gives it a good taste?...
I do a lot of fermentation and I'm familiar with mold, but I'm afraid of this kind :)
@@GourmetVegetarianKitchen maybe a swab and a test? That is in the air these days and it will offer a bit off variety to lab workers.
😜
@@GourmetVegetarianKitchen I am in the same camp of being afraid of molds I that I didn't intend to get. And btw if you are afraid, I do not advise eating any part of food that has blooming mold on it. If it happens to be mold that produces toxins it will be everywhere inside it as well, not only the mold layer itself, as the fungii is growing through out this cheese not on the surface ^^
Dear Jeem, loved your sharing. You know, trying out is definitely NOT a failure. Congratulations. Seriuosly: You have done a fun-tastic job. I'm glad to come up here and watch this amazing journey. Yes, sometimes things do not work out the way we want to. One thing to bear in mind: Keep working on it, you are absolutely so close to the solution. Eventually you'll end up finding it. Keep doing it, please. Best, Luiz Reikdal from Brazil Insta @reikdalluiz cheesemaker.
Thank you so much for your kind words and encouragement, I might try making this again someday!
@Gourmetvegetariankitchen I am just wondering have you tried to do this cheese from almond? Seeing as your hard almond cheese had no mold compared to the hard cashew cheese, maybe it is worth trying?
Thank you for this. I’ve been wondering if Swiss 🧀 Cheese is possible. I’ve tried some vegan ones and they have nobody and are beyond bland. Thoughts?
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Where do you buy all theese small round stuff, so cute
Maybe not blending the cashew with water and straining the milk- but making it without water - just like the camamber process - rejuvelac and no water at all
I wanted it to be very soft, so I decided to go an extra step making it the milk. I have tried it too many times and finally gave up.
Me he quedado asombrada de que no tenga subtitulos en ningún idioma. No comprendo como una aplicación que ven millones de personas de distintos idiomas no tenga este canal subtitulos.
But even then I loved it.
Thank you so much!
You really shouldn't be eating the inside. Just because you can't see any fuzzy mould doesn't mean it's OK to eat. With soft cheese like this, the fungus has most likely spread throughout the whole cheese. The mould is only the flowering part that releases spores
oh.. pity, but the exeperience is invaluable..
however, you changed my mind about vegan cheese possibilities.. positively :)
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Why this one is harder to do?
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I think it should be said that nuts and mold is a bad combination. Not saying all mold is bad, but there are molds that come with nuts that are toxic. I wouldn't recommend to eat that cashew cheese with the mold. I know there are cashew cheeses with mold, but then they have the expected kind of mold, the same as the dairy cheese would have. The wrong kind of mold can be very bad for you, so if you're making cashew cheese, make sure you know the mold is developing according to the expected pattern. If it's weird, just throw it away.
I agree to an extent. If it has mold you didn't plan for- throw it out. But I don't think this one is the mold that came from nuts itself, as the milk was boiled, it is more likely to come from the surrounding area ^^
Use the real thing instead. Tastes better and more nutritional.