“The Science and Practice of Vegan Cheese” is out!

Some of the topics of the book include:

How to make cheese with soy, almonds, pumpkin seeds and other ingredients.

Over 20 recipes for cheeses like soft-ripened cheese, washed rind and different types of white and blue cheeses as well as semi-hard cheeses, tomme styles.

How to ferment using koji mould (Aspergillus oryzae and Aspergillus sojae) to help boost the flavours, mixing traditional japanese fermentation with cheese fermentation.

A new and easy way of growing koji mould for cheese making.

From easy to advanced recipes, as for understanding the science behind it and how to make your own creations, there’s something for everyone in this new book.