Humbolt Fog

 

Ingredients
1 cup Cultured Cashew Cheese
1/4 cup Churn Style Butter
1/2 teaspoon salt
1/8 teaspoon Penicillium candidum
1/8 teaspoon Geotrichum candidum
Coconut ash for dusting

Instructions
Blend cheese, butter, salt, and P. candidum and G. candidum til creamy and smooth.
Line a cheese mold with cheesecloth. Add cheese to halfway mark and dust with ash. Fill the rest of the mold with cheese, dust top with ash, and refrigerate til firm.
Remove cheese from mold, and place on a bamboo mat. Dust top and sides with ash.
Flip the cheese every day til the white rind coats the ash.
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!