Artisan Vegan Cheese: Smoky Air-Dried Gouda

I don’t know if you are familiar with the hugely popular book, Artisan Vegan Cheese by Miyoko Schinner, but you should be! The recipes are out of this world. I have only made two so far and they were happily devoured in record time. I know that there is a great variety of vegan cheeses on the market, but there is something so satisfying about making your own cheese at home.

The first recipe I tried was Philadelphia-Style Cream Cheese. I wrote a post about it in October. I am not a fan of Tofutti and Miyoko’s recipe was a dream come true. It is tangy, creamy, and smooth. Dozens of bagels were made in celebration.

Herby Cream Cheese 02

Earlier this week, I made the Air-Dried Gouda recipe. The only change I made was adding about a 1/2 teaspoon of liquid smoke. The outcome was unbelievable! It is the most delicious tasting cheese!! I must admit that I lost patience with the air-drying method (partially due to living in the Pacific Northwest = damp apartments = not ideal for air-drying homemade cheeses) and put it in the fridge after three days. It still slices, shreds, and spreads even though it isn’t super firm. Tim and I made mac-n-cheese, pizza, and a vegetable casserole with some of the gouda. We also enjoyed a good portion of it spread on crusty bread:

Smoky Gouda 02December Photo Project 2012: Day #12

Sadly, it is now gone (= time to make more!). I highly recommend this book. If you don’t have a copy, get one and start experimenting!! The two cheese recipes I made could fool an omnivore. They are that good. I will post more about this book as I make more of the recipes!


More Cheesiness!

When the newest issue of VegNews magazine arrived in my mailbox, I was delighted. The issue focuses on artisan vegan cheeses that are easy to make at home. Since I spend a lot of time in my kitchen it seemed like the perfect opportunity to expand my skills.

The recipes are from Miyoko Schinner’s book, Artisan Vegan Cheese. I can honestly say that every single recipe sounds amazing and I had a difficult time choosing which one to make first. A co-worker of mine eased the decision making by sharing a sample of the Philadelphia-Style Cream Cheese she had made at home. I immediately swiped my finger through the spread, went home after work, and gathered the ingredients to make my own batch. That means it’s good stuff. Really good stuff.

I snazzed my batch up a bit by adding minced garlic, fresh parsley, and several pinches of oregano, thyme, tarragon, and basil. It is tangy, creamy, thick, smooth, herby, and garlicky. I love it. My lunch today consisted of toast and generous smears of this wondrous creation.

The recipe does require some patience since the cheese has to sit at room temperature for 1-2 days. But, it is worth it!! You can find the book version of the recipe here, and the version I used in the October 2012 issue of VegNews. They vary slightly but both produce equally yummy results.