A rich and creamy cashew-based 'cheese' made with fermented raw cashews seasoned with Himalayan salt and surface-ripened for 2 weeks to grow the white mould rind typical of camembert cheese. The rind imparts a delicate earthy flavour reminiscent of mushrooms. Fauxmage Camembert style cheese is a must on any vegan cheese board.
- vegan cultures
- HImalayan salt
- Penicillin camemberti (white mould spore)
Slice onto salads and sandwiches, pair with jams and preserves on toast or crackers, or enjoy it as part of a cheese platter or smorgasbord. This product can be frozen.