I recommend aging your cheese a couple weeks before you want to serve it. Age it that whole time. For the first 2 days, leave it on top of your fridge, then for the rest of the 2 weeks keep it sealed in the fridge. The day you want to serve it, warm it up in the oven or dehydrator to give it a firmer exterior and creamy center. As for the type of nut to use, it depends on what you want. Cashews make a really creamy, smooth consistency. Almonds aren't so smooth, but they give it more texture and a different flavour. I can't afford pine nuts or macadamias, but apparently they're incredible for cheese.
How to Make Aged Raw Nut Cheese
- 1 cup mixed raw nuts
- 1-2 cloves garlic
- Pinch of salt and pepper
- 2-3 tablespoons sun-dried tomatoes (optional)
- 2 tablespoons olive oil
- 2-3 tablespoons lemon juice
- 3/4 cup water, as needed
- Other herbs and spices, as desired
- Blend all ingredients in food processor until smooth.
- Put in cheese cloth that's draped in a colander, sitting in a bowl. Let this sit on top of your refrigerator for 2 days, then store it in glassware and keep in refrigerator for about 2 weeks, more or less.
- Dehydrate or warm in oven before serving to make a firmer exterior.