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Sun Dried Tomato and Basil Cheese

A special cashew-based cheese that takes some time, but you will enjoy the anticipation! Betsy says, "Even just the plain cashew cheese is wonderful and creamy and can be used in a ton of various ways."

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Aged Chèvre with Herbes de Provence

This dairy-free cheese comes amazingly close to the original. it's a great recipe and very rewarding to create. The recipe calls for herbes de Provence, but you could roll the molded cylinder in any number of herbs, cracked peppercorns, or even nuts.

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Sharp Cheddar Nut Cheese

A rich-tasting hard cheese that can be sliced or melted. This recipe takes some time: the rejuvelac takes 2 days to make, and then the cheese needs 1 to 3 days of aging to develop the sharp flavor. Betsy assures us that it's worth it! That tempting loaf of bread in the photo is a rye that includes leftover sprouts from making the cheese: Rye Sprouts Bread

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