Herb-or-spice-encrusted aged cheese from Fermenter: DIY Fermentation for Vegan Fare, Including Recipes for Krauts, Pickles, Koji, Tempeh, Nut- & Seed-Based Cheeses, Fermented Beverages & What to Do with Them (page 146) by Aaron Adams and Liz Crain

Where’s the full recipe - why can I only see the ingredients?

Always check the publication for a full list of ingredients. An Eat Your Books index lists the main ingredients and does not include 'store-cupboard ingredients' (salt, pepper, oil, flour, etc.) - unless called for in significant quantity.

Notes about this recipe

  • Eat Your Books

    Uses the Wine-Washed Aged Cheese recipe (page 141) as the base; omit the wine-washing steps. Cheese base requires 3+ days advance preparation; total aging process takes approximately 3-4 weeks.

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