Vegan Camembert, a creation that’s one of a kind. It’s cultured with mesophilic bacteria, inoculated with the same spores used to ripen dairy camembert, and then ripened and aged for two to three weeks. It has a rich, earthy, cheesy flavour, and beneath the authentic white rind it has a soft, creamy texture.
Ingredients: Cashew nuts, Organic White Rice Miso (Rice Koji, Organic Soybeans, Salt), Sea Salt, Vegan Cultures.
TreeNut Cheezery are a small producer of dairy-free cheese, based in Ubud.