Camembert

 

Ingredients
1/ cup Cultured Cashew Cheese
1/2 cup Plant Milk Yogurt
1/4 cup Churn Style Butter
1/2 teaspoon salt
1/8 teaspoon Penicillium candidum
1/8 teaspoon Geotrichum candidum

Instructions
Blend cheese, yogurt, butter, salt, and P. candidum and G. candidum til creamy and smooth.
Line a cheese mold with cheesecloth. Add cheese to lined mold and refrigerate til firm.
Remove cheese from mold, and place on a bamboo mat. Wrap side of cheese with a strip of paper and tie with twine to help shape the soft cheese.
Flip the cheese every day. Change the paper wrapper if it gets wet.
When the cheese has become more firm and dry, daily flipping can cease.
Allow the rind to develop in a cool place like an unheated garage, but cover the cheese with a loose cover to keep the dust off but allow good air circulation. As the cheese ages you may flip it once a week.
Once the rind is fully formed the cheese will be ready to eat, after a month or so, but it may be kept at 50 to 55° F for much longer.
When it is ready to eat, wrap it in breathable cheese wrap and refrigerate.
Enjoy!