Artisan Vegan Blue Cheese (Cashew Roquefort)

[@GourmetVegetarianKitchen]

I started making this Artisan Vegan Blue Cheese at about the same time I started my Cashew Camembert (in December 2019). However, it took me 3 attempts to film it, but I finally got it done and ready to share. If you are familiar with blue cheese, you’ll find it’s hard to believe that this one is not made from dairy. The Penicillium Roqueforti--the same kind discovered in southern France years ago--is the key to making it taste so good. I hope you give this a try and feel free to ask me any questions in the comments below. (I think I have done it enough times now to know most of the potential problems!)

[@Glayceb]

Gourmet Vegetarian Kitchen i love your recipes ! They inspire me, im going to buy all this ingredients to make it ! Im just afraid of one detail, you said , scratch the suspicious molds, do you mean this white foggy one ? Im really confused about this detail. Thank you so much for doing such a beautiful work ! Big hug !

[@thepuringtons8725]

Hello!! Where can i find the "Penicillium Roquefort" for roquefort and the one you used for the camembert??? LOVE THIS CHANNEL!

[@ValentinaDBeer]

Gourmet Vegetarian Kitchen wonderful video! The Camembert turned out very nice for me, however the Blue Cheese didn’t grow mould at all. I am in the 4th attempt now, can’t figure out what I’m doing wrong.

[@GourmetVegetarianKitchen]

The mold for this cheese should be blue. It's hard to explain, but you should be able to tell if there is something bad on it. The ones I scratched off were 2 small white spots. It looked similar to the mold on camembert. It didn't look like bad mold but I like it to be all blue.

[@Nicholas.Tsagkos]

Fantastic. Can you keep the fungus and make it again or you should be buying dairy one every time?

[@benjaminchicard1717]

I'm French gastronomic Chef and you made me Cry, you're cheese is at the top of the level.

[@schoolwork232]

Yes!

[@shteushidzu4232]

Its not a cheese... How can you be a chief, and french... Shame.

[@cesare4214]

@@shteushidzu4232 first of all he's a chef, not a chief. Second, dont talk like you have knowledge about food. Let us cooks talk about food. You shut up and listen.

[@isabellezablocki7447]

Vous feriez du fromage comme ça dans votre restaurant?

[@supernaturel7687]

@@isabellezablocki7447 Quel serait le problème ? On va au resto pour manger un bon plat. Si ce fromage est bon pourquoi serait-ce un crime d'en servir ?

[@alfrid5473]

I made 5 rolls of AMAZING Blue cheese, thank to you. It tastes identical to the one I used to buy, when I consumed dairy. I couldn't believe it is possible. I thought it only looks like blue cheese. I missed that gorgeous taste. Thank you sooo much for this wonderful video.

[@colemancarleton8540]

This is next level fermentation. I work as a brewer and have a background in food science and this is truly inspiring and top notch. I think I will go ahead and make a "cheese cave" in my cellar and see how these vegan cheese alternatives hold up.

[@Dotthel]

I’m not vegan and I don’t like cheese but I LOVE this video. Love the style and how clean and simple it all is!

[@GourmetVegetarianKitchen]

Thank you so much for your kind words. I'm so happy you love my video!

[@betoian]

You should acknowledge that it looks like it should be done. Those penicillium could invade all your fridge if you do not keep a clean environment. The author also mentions the risk of getting the cheese contaminated. There is a lot of knowledge and care involved. One has to know that it is correct to collect so much blue mold... And have a lot of patience!

[@suhaylah2007]

@@GourmetVegetarianKitchen I fully agree. It's a pleasure watch it...a warm song in a clean way style. I want to add that I loved the way you handle them...with care and love!!...I've never noticed that in other videos. A question please...if I don't have bamboo matt can I put it only on the vegetal paper?? Congratulations from a brazilian girl living in Barcelona, Spain.

[@RB-rz3pj]

I’ll say this ... I’ve been trying my hand at raw milk cheese making here lately, and this video totallyyyy makes me want to make this vegan version ... hands down!! 🤓🌺

[@MrJosuesini]

Go vegan and stop exploiting animals.

[@saracjones1014]

I have a background in artisan cheese procurement and have apprenticed with a few cheese makers. Though I have a soft spot for Vegan cheeses. Your craft blends both traditional and non traditional together beautifully. I'm so astonished at your technique and grace! Keep up the great work. I'd love to take a class from you someday.

[@MrH347]

Not a vegan, but I am a chef, and I enjoy seeing what is possible, and vegan food when done right is really quite a wonder to me. And vegan cheeses are such a fun experiment to try. It doesn't always work, but that is always the fun of cooking, the adjustments, a surprises, eating it, and sharing it with friends. This is really interesting stuff, lots of new ideas from your many videos, thanks!

[@Deshleh]

You people that start with "I'm not vegan" are just pathetic and ridiculous...It's not a shame to be vegan, it's a shame to be a corpse eater, remember dude.

[@tonkinbray]

I think your an absolute genius! I'm 100% converted. Cheese was the only thing stopping me from going dairy free. I'm definitely going to do this xxx thank you so much 👌👍😍💜❤️

[@philippebiendon2947]

Hi, im french , i can not imagine my life without cheese. I am literally AMAZED by your result. I didn't even know it was possible. I need to try. I mean its amazing. I love "roquefort cheese". I am almost certain of a very good result as the naturel green mold appeared inside out of your cheese. That for sure tells me how flavorful and tasty is the cheese. Im also amazed by the texture. It looks fermed but creamy. Im dead inside...literally

[@GourmetVegetarianKitchen]

Thank you so much. I'm positive to tell you that this cheese is very tasty!

[@Rv-bs2ly]

T'a essayé ? Ça donne quoi ?

[@MademoiselleCl3]

@@Rv-bs2ly Nous avons besoin de savoir Phillipe ! :o

[@aimeefanton7709]

@@Rv-bs2ly j'ai essayé.. C'est super bon.

[@isabellezablocki7447]

C'est juste trop bon ce fromage là.

[@Kousha]

9:30 "scrape off any suspicious mold if you have it" me: proceeds to scrape the whole cheese

[@peme01]

Pedro Abilleira also, not sure which mold is “suspicious”?😂

[@jonc.m8717]

@@peme01 the surface I believe!

[@af2313]

🤣🤣

[@kellyvanhouten-king2415]

Any fuzzy white mold or pink mold should be scraped off.

[@TreasureForeverOfficial]

😭😭😭😭 such a polite way of saying we all despise the blue

[@robgrabowski2572]

I'm not a vegan (or a vegetarian), but I really want to try making your cheeses, they all look really yummy and amazing! One of the issues I've had with veggie cheese before is the complete lack of any flavour, so I'm really excited by these. And your videos are so relaxing to watch, thank you!

[@GourmetVegetarianKitchen]

I had the same problem with commercial vegan cheese I bought in the past too. That's the main reason I wanted to make my own, and I'm very happy with result. Thank you so much for your kind words. I hope you'll make it some day. My non-veggie friends are impressed and like it too!

[@Deshleh]

You people that start with "I'm not vegan" are just pathetic and ridiculous...It's not a shame to be vegan, it's a shame to be a corpse eater, remember dude.

[@pondhockeywithboards9835]

You inspired me to make what I missed most while being raw vegan. I grew up with blue cheese in the home and this is so close to the taste. I tried it after one month fermentation in the fridge and didn't feel it was nearly as strong and tasty as when I was patient enough to wait 3 months before enjoying the depth of flavor. I'm allergic to mold and my nutritionist tested me to make sure this cheese was safe for me to consume. When he gave me the ok, I asked him to test me again because I was so happy but couldn't believe it was true. I have made this recipe many times for over a year and love it every time. This is my treat after a hard days work. I am now venturing on to making the cheddar. Thank you so much, God Bless you for sharing :)

[@bearboosi]

You have such an underrated channel here! I sent your other cheese recipe to my dad and I'm so excited to send him this one. I can't wait to make this some day I have always wanted to try blue cheese since I've been vegan.

[@GourmetVegetarianKitchen]

Thank you so much for your kind words, and for sharing my recipes with your dad ❤️

[@danielmalan8310]

You make the most elegant, beautiful food videos on the internet, always a joy to watch.

[@MrConstancejames]

I made this and tried it last night! It was incredible! I tried one wheel with kefir and one wheel without! The wheel without kefir tasted better! I crumbled both wheels. They have beautiful marbling. I have another two wheels on the way! Thank you for these wonderful videos!!! I will be trying bleu and camembert with macadamia soon.

[@monicaportillo6395]

How did the macadamia cheese come out?? :o

[@pasofino9583]

I’m like 3-4 days from making this (I had to order some ingredients on line) macadamia or cashews which one did you like best?

[@ewchi-m4n012]

It's incredible the amount of quality of both the recipe and the video itself! I'll try to do that in the future

[@fabianperea5354]

I'm planning on going vegan soon and I was already missing blue cheese because I'm obsessed with it. Honestly, thank you so much for sharing this hardworking and creative process.

[@GourmetVegetarianKitchen]

I'm sure you'll love this like I do!

[@rachaeldrussell9048]

I never liked blue cheese before but I had a vegan one in Amsterdam a year ago and loved it. My boyfriend loves blue cheese and is transitioning to veganism so I'm going to make him this as a gift! Looks lovely and another fantastic video

[@GourmetVegetarianKitchen]

Aww.. you are so sweet. I'm sure your boy friend will love it. Thank you so much for your kind comment!

[@psychokramberry8632]

This isn't food, this is art!!!

[@GourmetVegetarianKitchen]

Thank you so much!

[@WhisperAudiosASMR]

I appreciate the unintentional-ASMR style beginning 😘

[@GourmetVegetarianKitchen]

Thank you so much, I'm glad you like it!

[@lit-eral5953]

I don’t think it was unintentional

[@maxsonthonax1020]

Unintentional? 😋

[@cloudsenpai9258]

@@maxsonthonax1020 they may have said unintentional because it isn't an asmr vid. It has music in it.

[@christieheyblom]

Omgosh me tooooo

[@BalliBee]

This is what you call a craft. Your vegan cheeses are each a little work of art... thank you for making these videos, you have the patience of a saint! 😊❤️👌

[@GourmetVegetarianKitchen]

Thank you so much for your kind words. Yes, it takes a lot of patience to make this cheese but I'm glad I did it!

[@margarett_b]

You are honestly a magician. ALL of your videos are not only SO nice to watch, but also incredibly interesting! You are a food wizard to me, making ALL the things most of the people have never even thought about and feel intimidated by. Thank you for SUCH inspiring videos!

[@GourmetVegetarianKitchen]

Thank you so much for your kind words, they mean so much to me. I'm so glad you enjoy my videos.

[@kendra5193]

After watching this masterpiece of a video i only have one question... what is suspicious mold? And how do i find it 😭

[@GourmetVegetarianKitchen]

There was some white mold on my small cheese that I scratched off. I think it was from my camembert cheese that I made at the same time. It didn't look like bad mold as I can tell if it's not safe to eat-- just like to see it to be covered with blue mold, and the white spots didn't look right.

[@aliciaerby3862]

I was thinking the same

[@optimusinaproprimus466]

@fung whyou 🤣🤣🤣

[@Meesha1947]

fung whyou 😂

[@bricktea3645]

@fung whyou wow u must have had some bad experience with mold,hope u didn't have stalker mold.

[@sakra123]

Your videos are meditative Zen works, I am able to watch them over and over again like in visual theater The cleanliness, the minimalism, the skillful delicacy of the fingers, the music .... even your food processor spins like a Buddhist prayer wheel.

[@GourmetVegetarianKitchen]

Thank you so much for your kind words. I’m so glad you enjoy my videos!

[@zombiekatje]

I came across your videos a few weeks ago and I really love them. Thank you for all your inspirational content. I am currently trying to make my own apple cider vinegar and my first round cashew camembert, following your videos. I started 2 weeks ago and they look really good so far. In a few days they will be wrapped and go into the wooden containers to age further, so then I will have enough empty glass containers again to start making my first batch of blue cheese. These little kitchen experiments are so much fun and I think they are a really good way to remind oneself of the effort and craft that goes into making these products that are usually just bought in the supermarket today. so thank you!

[@GourmetVegetarianKitchen]

I'm so glad to hear about what you are doing in your kitchen. It's really fun to have something exciting and look forward to seeing its progress each day. Thank you so much for sharing, reading it makes me smile ❤️

[@henrikestarck1425]

I tried to make vegan blue cheese, unfortunately I didn't take care of the moist well enough. Now, having seen this treasure, I really understand my mistakes and am making a new attempt. I really LOVE your videos! Thanks for sharing.

[@GourmetVegetarianKitchen]

Thank you so much. I'm so glad you are going to try it again!

[@JessicaRuiz323]

Gorgeous!!! I'm not vegetarian or vegan, but I'd love to try this. I just really love cheese in all shapes, flavors, and styles :)

[@GourmetVegetarianKitchen]

Thank you so much!

[@stevedd9725]

You would probably spit it out.

[@rominabarragan1584]

This is amazing, really! All your cheese videos are incredible and so accurate and thoughtful!!! All the vegan cheese videos I have seen are the same and even though they dont look bad, they definitely cant compare to yours! Thank you so much for this and I hope you can make a business or something out of here, because this is a mine of gold. Good luck and keep sharing your wisdom

[@M4rtka]

I really LOVE your video. Not only as a cheese lover (of any kind of cheese or "cheese") but your aesthetic of work and music is so chilling it makes me want to watch it all day long.

[@GourmetVegetarianKitchen]

Thank you so much. I'm so glad you enjoy my video!

[@rogeriomachado9805]

I made this recipe and open the first cheese today, absolutelly perfect.❤

[@sherryshelton199]

Wow you are a very patient person. Thank you for all the hard work😀

[@GourmetVegetarianKitchen]

Thank you and you're welcome!

[@injunsun]

I'm excited to try this. I will need to source some things, but when I do... I used to add just a couple crumbles of dairy bleu cheese to the bagged, grated 6 cheese Italian blend, let it sit pit for two days, then refrigerate for a week or two, and got an amazing blended thang. I miss cheeses, especially the stinky ones like this, and the harder cheeses, like Asiago, Romano, Parmesan, etc.. One day, there will be plant versions of everything, and people will wonder what their ancestors were thinking before then.

[@Taai02]

I actually think the crumbled one looks more realistic. Can’t wait to try, I miss blue cheese! Tks for sharing this 🥰

[@raynaquigs7879]

Then eat it. I don't know why this video was recommended to me but I've never seen something so bizarre as imitation bleu cheese. Just eat the real thing??? With some wings! Yum!!!

[@srenjensen5735]

Rayna Quigs, you're absolutely right - why invent alternatives to animal cruelty when you can have the real thing! We never realised that, thank you.

[@raynaquigs7879]

@@srenjensen5735 animal cruelty? Milking a cow isn't cruel. LOL. Human suffering by eating bizarre processed fake foods is kind of cruel, for example if fed to children instead of the actual nutritious animal derived food.

[@srenjensen5735]

@@raynaquigs7879 Taking new born babies away from their mothers is cruel. Killing the male calves because they are not useful to the dairy industry is cruel. This is not a bizarre processed fake food. It is made from nuts and otherwise produced exactly is the same way as a dairy blue cheese.

[@rachaeldrussell9048]

@@raynaquigs7879 this is in no way a "bizarre processed fake food" ?

[@gerardsitja]

I am on the aging process! So far all went good. Can't wait to try it, looks so good. By the way, I am using a picnic fridge with two iced bottles inside to keep a good temperature and good humidity. Cheap and effective!

[@zoe-ie3ml]

This absolutely amazed me! I personally can't stand blue cheese but it's so interesting to watch this video. Great job

[@GourmetVegetarianKitchen]

Thank you so much for your kind comment!

[@elva66]

I don't like cheese, I'm not vegan yet I LOVE your videos on cheesemaking. They are so satisfying to watch and the music is so relaxing. Thank you so much for this amazing content!

[@veganchefshabnam-coppervan6702]

you are very patient! your work is amazing, please continue to share! :-)

[@GourmetVegetarianKitchen]

Thank you for your kind comment, I'll definitely continue to share what I know!

[@MsCatwoman111]

I keep eating this cheese before it has matured because it's so tasty!

[@GourmetVegetarianKitchen]

I know, it's very tasty :)

[@nowayout5249]

Wow! Your vegan cheese making videos are fantastic - mesmerising! Brilliant production and such wonderful music.

[@icancookhealthy4816]

Another great video that impresses me --it's so relaxing to watch. By the time I know it, the video is done!

[@GourmetVegetarianKitchen]

Thank you so much for your kind comment!

[@BeingHomeNow]

Those videos are nice art pieces, simple yet elegantly presented and inviting.... Thanks for sharing!

[@denisemcclain2341]

So relaxing and enjoying to watch you create another delicious vegan cheese video..

[@GourmetVegetarianKitchen]

Thank you so much, I' so glad you enjoy it!

[@eveydayvegancooking]

I have a friend who makes vegan blue cheese. I have an idea for you to try next time instead poking holes. Use a needle and a thread to make blue lines inside. You can create stitch like patterns without damaging the molded shape. And you can make many of them. Many many more.

[@vegananna4503]

I've been making your camembert recipe and it's amazing! Will def try the blue cheese now.

[@GourmetVegetarianKitchen]

I'm so glad you made camembert, thank you for letting me know. I'm sure you'll love making this blue cheese too!

[@juliavaoitamaevamareko4661]

Amazing! I am always looking for simple and clean cut ways to make vegan favorites like "blue cheese". Thank 🙏 you for sharing your recipe. Definitely intend to try it in my test kitchen.

[@LAKSHMIANGELES]

OMG! SUCH DEDICATION & PATIENCE! AND SO MUCH WORK! 2 WKS OF WORK IS TOO MUCH FOR ME. YOU MUST B A GREAT PROFESSIONAL CHEF. I LIKE THE ONES THAT ONLY TAKE 24HRS- 48HRS. MANY BLESSINGS✌💜

[@GourmetVegetarianKitchen]

Thank you so much for your kind words. I'm not a professional chef, but I like to beautiful healthy foods.

[@karthiknaik1879]

Hare Krishna 💛💛🕉️

[@jackstrubbe7608]

Grateful to find this here. I was once walked thru this swiftly years ago, and can now try again. The clarinet or horn helped.

[@GourmetVegetarianKitchen]

I'm so glad you found it!

[@VampZ6]

This video was in my recommended, I'm not even vegan, but this looks so great! Liked and subscribed :)

[@GourmetVegetarianKitchen]

Thank you so much for your kind comment and support!

[@MGZ01]

I just watched your video and loved it! Your explanation was clear and the pace of the video was perfect. I'm going to give it a go as we are dairy free. Love your choice of music. Watching your video was watching art in the making peaceful and beautifully done xx

[@GourmetVegetarianKitchen]

Thank you so much for your kind comment, your words make me very happy. I hope you make it soon!

[@EduSantosDesigner]

Hi I visited the site for full detailed recipe and have a question. Whyyy do people measure weight (the amount of cashews) with volume units?! Gooosh 474ml of cashewws ??? Die for the imperial system! Is 2020 already and people keep pushing this OMG. Besides that thanks for the recipes and sharing of experience. Will definetely try. Already bought Penicillium Roqueforti online!! Excited. Thanks again.

[@GourmetVegetarianKitchen]

When I use measurements of volume in the imperial system like cups I also use volumetric units in the metric system too. I'm so glad you are going to make it!

[@walterjjunior]

i must thank you so much! i've started my first attempt last week and i'm so happy... can't wait for the final result :)

[@VegAnanacozinha]

É um trabalho artístico! Que perfeição!deu muita vontade de comer. Parabéns pelo queijo vegetal 😉

[@christieheyblom]

😍 this is fascinating! I’ve been making cultured vegan cheeses and other cultured foods for years but I’ve never found and recipes for an authentic blue cheese which is one I truely miss and dream about. Your video is satisfying in so many ways!!! I love to see the daily process of the bacteria growing and creating what we know and love, but coupled with the music and not being tainted by audible discussion, and the colours and aesthetic of your cinematography, I’m your new biggest fan 😍🤓 🤤

[@GourmetVegetarianKitchen]

Thank you so much for your kind comment and support!

[@AmissAttire]

This was absolutely incredible. What a work of art ♥️

[@GourmetVegetarianKitchen]

Thank you so much for our kind comment!

[@franciscoeduardo3928]

Wow, Please keep this video online forever as i am going to save it as favourite until i get holidays and start doing it, hahhaha. Seriously congrats, it has been so relaxing to watch it and feel all the love invested in the food that is going to be tasted that i was stared at my pc. See you soon, best regards!!

[@GourmetVegetarianKitchen]

Your kind words make me smile, thank you so much. Yes, I'll keep this video online forever. I'm so glad you are going to make it!

[@franciscoeduardo3928]

@@GourmetVegetarianKitchen Hi ya! Yes, it is gonna be a hard work, but by they way looks, it will worth it, Best Regards from The Canary Islands (Spain)

[@pepepiglez6864]

OMG you are amazing! This recipe is incredible!

[@GourmetVegetarianKitchen]

Thank you so much!

[@peme01]

I love your vegan cheese making videos...so satisfying to watch!

[@GourmetVegetarianKitchen]

Thank you so much, I'm so glad you enjoy it!

[@nika5318]

I loved blue cheese but I think I couldn’t eat that🙈 that’s too much mold and I kind of don’t trust myself enough to do it safely. But the white mold on the Camembert looked less intimidating so I’ll try that. Can I make the cheese more creamier by adding more oil?

[@GourmetVegetarianKitchen]

I know what you mean about the mold, but you really can tell if it's bad mold. I have not tried adding oil into Camembert, but I'm sure it will make it creamier. There is coconut oil in this blue cheese recipe and it does help make it very creamy!

[@nika5318]

Gourmet Vegetarian Kitchen if I see suspicious mold do I have to throw the whole cheese away? Or can I cut a generous piece off?

[@boegershausen2209]

Nika That is answered in the video.

[@nika5318]

Boegershausen instead of commenting that you could’ve just said it.

[@nika5318]

Richard Onuras another mean comment and not being helpful, thanks!

[@santiak9706]

I love the good taste you invest in your video making!

[@GourmetVegetarianKitchen]

Thank you so much for your kind comment, I really appreciate it!

[@ABCD15334]

your amazing, perfect lovely videos and descriptions and love that u go always zero waste! some questions : 1)it would be better with high speed blender? 2)why dont u use aluminum paper for the aging time? 3)whats the ideal aging time that could be? thank u so much keep giving us videos like this!

[@GourmetVegetarianKitchen]

Thank you so much for your kind comment. 1.) I tried using my high-speed blender before, and the paste was smoother which I like it a lot. However, it was very difficult to scrape out the paste and I ended up wasting a lot of it. 2.) Hmm... I think I just use parchment paper because of its feel. I feel like it's breathable and compostable, and I always have it. I never thought about the aluminum paper before. 3.) I like to age it for about 2 weeks in the fridge. The flavor is perfect for me, but if you like a strong flavor, anywhere from 4 weeks and on is good. I'll do my best to keep sharing through my videos.

[@jenniferhiga8915]

Your channel is SO INCREDIBLE! I think these cheese would come out even creamier and more delicious if you used a higher power blender (like Vitamix) instead of a food processor. But it looks like it turned out beautiful so maybe not necessary!

[@GourmetVegetarianKitchen]

Yes, I know what you mean about using a high speed blender. I didn't use it because I was very hard to get the cashew paste out, so I use a food processor instead and it worked fine. Thank you so much for your kind words!

[@AllisonChase]

10 seconds in and I’m already subscribed.

[@GourmetVegetarianKitchen]

Thank you so much for your support!

[@af2313]

I think the crumbled method looks far more appealing! Looks great!

[@GourmetVegetarianKitchen]

After I tasted it, I didn't mind the look at all. My family only asks for the crumbled method too!

[@megaanny1]

I really don't know anything about fungi like this p. Roqueforti. But I do know that certain "foodsave" fungi can be completely save on some foods, while being toxic on others. I don't know if you checked if this combination is save. It is a pretty cool idea, but I would be a bit scared. Our almighty wikipedia says: Considerable evidence indicates that most strains are capable of producing harmful secondary metabolites (alkaloids and other mycotoxins) under certain growth conditions.[22][23][24][25]Aristolochene is a sesquiterpenoid compound produced by P. roqueforti, and is likely a precursor to the toxin known as PR toxin, made in large amounts by the fungus.[26] PR-toxin has been implicated in incidents of mycotoxicoses resulting from eating contaminated grains.[24][27] However, PR toxin is not stable in cheese and breaks down to the less toxic PR imine.[28] I don't know if the casheys behave like dairy or grains in this proces. Has anyone with more knowledge on this topic than me checked this? I am not trying to attack you. It is a pretty creative idea and the crumbled one looks really yummy. I just don't want people to get sick.

[@xMorumoto]

Anne Zijp I’ve seen a lot of recipes that use this mold with cashews, no one’s complained about getting sick from it so I think it’s save.

[@GourmetVegetarianKitchen]

This is a very complicated question, I'm going to look for someone who can answer this more officially as I have never heard about this potential issue before. Thank you for being very thoughtful to bring this up--you are so kind!

[@asmahameed4137]

@@GourmetVegetarianKitchen I love your positive reply. Stay blessed

[@shu2985]

@@GourmetVegetarianKitchen i would liketo know also if it works with sunflower seed :D thank you!

[@audreymonagas6143]

It is hard to know because micotoxins cause long term disease, you cannot see the effecto right away after eating just 1 piece of cheese. That's a very interesting finding and question

[@nanny8675309]

This looks amazing and I hope one day I will have the patience to stick with what seems like a very long process. Thank you for sharing an amazing recipe.

[@vivi87ification]

olala Jeem ... it's great art ...! it's even incredible to see such a result ...🥺😍😍 I will surely test one day ... thank you very much🙏🏼💖....that said i live in France and i did not know that l. could obtain ferments for Roquefort ... the king of cheeses ....

[@GourmetVegetarianKitchen]

Thank you, Violette!

[@madhatterloveswhiskey2445]

Watching this is so comforting

[@GourmetVegetarianKitchen]

Thank you so much, I'm so glad to hear it!

[@veronicamacedomacedo5373]

Estupendo, uma obra de arte na mãos da artista... Gratidão

[@ppineault]

Absolutely amazing!...One always thinks of cheese as soley from dairy so he knew!...Thanks you so much for all the hard work in making it; I can't wait to try it myself! 🤗

[@gacrespi]

hey how do you know the mold is not dangerous? is there a risk? i dont know anything about cheese and ageing then

[@GourmetVegetarianKitchen]

This blue mold is safe to eat, and from what I research, it's healthy. you might find this article helpful www.foodandwine.com/lifestyle/why-dont-we-get-sick-when-we-eat-moldy-blue-cheese

[@ayung1485]

@@GourmetVegetarianKitchen thank you for the video . Is it ok as the chasew is raw

[@melanie-rosannastevens7861]

@@ayung1485 the cashews aren't raw, she pasteurised them in the beginning

[@Whiskur]

This was so pleasing to watch! I found a vegan blue cheese out here in Netherlands (moved here from America and been vegan since 2016, it scared me how accurate it was) and I saw THIS in my recommended. - WOW! It looks so good! Beautifully done! - I was excited thinking it would take a short time, but, seeing as it can take almost 2 months? I was like, 'Uh oh... welp.. there goes that idea!' (Only say that because husband doesn't like the smelly cheeses, even if alternative). :)

[@GourmetVegetarianKitchen]

Thank you for your kind words. Yes, making cheese takes a long time.

[@zatunjamsa]

What an art this is so beautiful, thank you!😍

[@GourmetVegetarianKitchen]

Thank you so much!

[@VikramBankar]

This is something to be proud of. Truly wonderful.

[@newchannellookforlissaelle8507]

this is literally science, love it

[@GourmetVegetarianKitchen]

Thank you so much!

[@jorgeh6811]

Danke für dieses sehr Informative Video wie man Veggie Blauschimmelkäse herstellt. Sehr schön.

[@juegoshermanados3321]

It's awesome!! My question is now: does it melt? Even if it doesn't, making cheese out of cashews seems the way to go!

[@GourmetVegetarianKitchen]

I have never tried melting this cheese, but I did with the camembert. The camembert doesn't melt to a point where it is practically dissolved, but soft enough to spread when heated. I usually cut it into thin slices and eat it right off the block. Thank you so much for your kind comment.

[@theresamay9481]

LOVE blue cheese and want to try making this when I have time. Thank you for this video! Where did you buy penicilium roqueforti?

[@baudionvirginie8551]

En tant que Vegan,seul le fromage me manquait, mais heureusement il y à possibilité de retrouver ce goût 💖💖💖

[@GourmetVegetarianKitchen]

It definitely can satisfy your cheese cravings!

[@septriyanaputra6269]

When you use cashew instead of milk it become black and look beautiful , wow new color! 😍 blue and black is my favorite color . I wander how it's taste ☺️

[@eriendespassosxavier4926]

Amo suas receitas de queijos será que vc poderia traduzir a legenda em português? Abraços

[@mariajesusalvarez8690]

Que los subtitulos puedan atutomaticamente traducirse al portugués y al español

[@colleencollins9052]

I am hoping to try this when I get back home, it sounds wonderful.

[@a-roh5039]

I tried making the camembert, and I'm so bummed because on day 6 or so, it started growing non-white mold. I followed everything to a T and I'm so disappointed. I really want to try again, but I don't know what to change to get a better result besides maybe trying a different probiotic brand.

[@b2h316]

It's likely it got contaminated. You need to sterilize everything that is going to come in contact with it

[@GourmetVegetarianKitchen]

It happened to me when I tried making it with cashew pulp I saved from making cashew milk. I'm positive that my problem came from not having enough fat in the cashew pulp. I don't know about changing probiotics though. I hope you don't give up!

[@GourmetVegetarianKitchen]

Another thing I can think of is try to keep it away from other kinds of fermented food.

[@Crystal-vp7wr]

Also be careful of you emotional state. Try and be positive and only let good words be spoken around it. Most people don’t realize but food particularly the water in the food reacts to words and emotions. If you’re angry I noticed mold especially black mold grows very fast. This might sound crazy to some but every time my step father in law visits all my fresh food ends up having black mold on it and even my home made baby wipes and I put witch hazel and other ingredients that shouldn’t allow mold to grow but He is a very selfish and rude man and that’s the only difference in my home and within 3 days all my food in my fridge has gone bad🤷🏼‍♀️ so try and even speak positive emotions to it and don’t stress around it.

[@lisaduffy6792]

Oh i must make this one as well! Still waiting for a couple of ingredients to get here to make the Brie in the mail! Going to order the proper ingredients for this as well! You are a genius!!💜

[@GourmetVegetarianKitchen]

I'm so glad you are going to make this too. I'm sure you'll enjoy it!

[@waltergrkovic1542]

This looks amazing. 2 questions. Where do yo get the penicillium roqueforti and you don't have to crumble it do you , you can just keep doing the same process every day right?

[@GourmetVegetarianKitchen]

I use 2 methods to create air pockets: one is to crumble and reshape it. The other one is to poke it. After that, just flip it once a day until the mold covers all the cheese and move it to the fridge. Here is the written recipe and instructions

[@Bonnass12]

Thank you so much for posting your recipe!! :) The video is so nice and the written recipe has been really helpful. thank you thank you!! I am in day 7 of making the blue cheese and blue mold started to form yesterday, what an exciting process this is! I am also doing 2 cheeses to try both veins technics. Your channel is amazing it just makes me want to try all the recipes, I am actually waiting for a Penicillium Candidum order to arrive and will start the almond brie journey very soon. :) Please let me know how we can support you. Your work is inspiring!

[@opheliaronin]

Amazing - such patience ✌️

[@GourmetVegetarianKitchen]

Thank you so much!

[@lucilamougan7236]

Thank you so so much for sharing your recipes. You are kind of an artist ... Looking forward to making this cheese at home. 🙏✨

[@sofiaconti4215]

Just One question: in my country is impossible to get the penicilum. So is it possible to make the cheese with a crust of another blue cheese? Thanks a lot

[@josei.g.1149]

Sofia Conti it is, although it wouldn’t be 100% if the cheese that you’re scraping its not vegan

[@GourmetVegetarianKitchen]

I heard some people do that but I have never done it myself, so I can't tell you for sure.

[@kdvr766]

@@josei.g.1149 this isnt even cheese in the 1st place so...

[@yamillcardenas1366]

Amazing detail, precision and care, congratulations......!!

[@irr3isont1Lt]

Looks yummy. Does it melt when in room temp or heated up?

[@GourmetVegetarianKitchen]

It doesn't melt like dairy cheese, but soft enough to spread when heated.

[@danielledeblois3965]

I’m very impressed and in love with this channel ! I’ve ordered everything needed to make my first attempt to cheese making ! Love your videos and they are very easy to follow! Great discovery fir me with your art making vegetarian cheese! I have on question though how can i manage to let the cheese rest in a cold dry place if i don’t have one except the fridge ! Keep on the beautiful work ❤

[@ecoclubglobal5472]

Looks so much like the real thing omg

[@basscanon6687]

i was just looking for a vegan blue cheese recipe! thank you so much for this!

[@GourmetVegetarianKitchen]

You're welcome. I'm so glad you found what you were looking for!

[@socksaisillesofargoz]

Vegan brie cheese please? Its the only cheese I miss!

[@GourmetVegetarianKitchen]

I'm not sure when, but please check back!

[@MaikaRose]

omg yes!

[@sofiateixeira1933]

Yes yes yes !!

[@vopaulinka]

There’s vegan camembert on this channel, imo its no big diffrence..

[@MaikaRose]

@@vopaulinka true, but there is a difference in taste. Some people don't like the bitterness of the camembert.

[@milecavalieri3961]

amazinnnnggG!! i love these videos of u making vegan cheese and aging them!

[@GourmetVegetarianKitchen]

Thank you so much!

[@krystianmartinezlopez5533]

¿Alguien en Perú que me ayude a conseguir Penicillium roqueforti? Por favor

[@Rhynez]

I dont think I've ever tasted usual blue cheese, but this kind of cheese making is definitely something I want to try out. Probably will fail one time or two, but this seems so cool. You can impress friends first by saying that the cheese is vegan and then that you made it yourself

[@GourmetVegetarianKitchen]

I find it pretty easy to make, but don't be afraid to fail--that the best way to learn. It was really fun for me to surprise my family members and to see their reactions with this cheese during the holiday gatherings.

[@Siba66889]

it is magic

[@nadernoori]

Thank you for the amazing recipe! Six weeks of aging created an amazing blue cheese which could easily pass the blind test.

[@dewiindahmiranti7641]

Vegan parmesan cheese please? ;)

[@GourmetVegetarianKitchen]

I love parmesan, and have been researching on how to make it for a while, but it's very complicated. However, I'm not giving up yet. I'll share it as soon as I can make it happen!

[@marcosconosciuto832]

Is impossible

[@DeTurquoise]

They do it from gourmet yeast + cashew and mixed!!!

[@incibakrl5504]

they sell it here in turkey, how is it not in your country yet