poets have been mysteriously silent on the subject of cheese.

G. K. Chesterton

Obviously real cheese is a great example of fermentation in action as a preservation technique. Just think of how long a block of cheddar lasts compared to the milk that made it. However, for my first go at fermenting a cheese I am going to try somehting different; nut cheese. You can use different types of nut. Cashews give a creamier cheese, almonds a drier cheese. You can also add lots of different flavours once you have got your nuts fermenting.

1 cup cashew nuts
2 tbsp kombucha
1 tbsp liquid from top of sourdough starter

• Soak the nuts for 6 - 8 hours in water
• Blend the nuts into a smooth paste
• Mix in the kombucha and sourdough liquid
• Put in a cheesecloth and allow to dry for 36 hours (or 24 hours in a dehydrator on lowest setting)
• At this point it should be dried out well - when you break it in half it should smell like baked bread - the fermentation in action
• You can now add flavours - for some inspiration look here
• Now put the mixture on greaseproof paper and roll into a log, put it in an air-tight container in the fridge for 4 - 6 days
• Its now ready to go and should keep for another 4 - 5 days in the fridge