Olive and Pepper Cheese Terrine
[Vegan, Gluten-Free]

To Make the Cheese:

1. Place all the cheese ingredients in a blender. Process, starting with 1/2 cup of the water and slowly adding as needed, until a smooth and creamy consistency is achieved.
2. Place a strainer lined with cheesecloth over a bowl. Transfer the cheese mixture to the lined strainer, and twist the ends of the cheesecloth together and secure with a rubber band or twine. Place a plate on top of the wrapped cheese ball and add a weight on top, such as a mason jar filled with water, heavy enough to gently press the extra liquid out of the cheese. Cover the mixture with a clean kitchen towel and allow to culture for 24 to 48 hours at room temperature.
3. After fermentation is complete, unwrap the cheese and place it in a glass bowl. Add the seasoning ingredients and mix to combine. Taste, and adjust to your liking. Cover and refrigerate for 6 to 8 hours, until the cheese is very firm.

To Make the Tapenades:

1. For each tapenade, place all its ingredients in a blender and process until puréed. The tapenades will keep, covered and refrigerated, for 1 to 2 weeks.

To Assemble:

1. To form the terrine, separate the cheese mixture in three equal amounts. Line a small loaf pan with plastic wrap extending over all the sides. Place one-third of the cheese into the lined pan and pack firmly with the back of a spoon.
2. Spread the olive tapenade on top, cover with a second layer of cheese, add the roasted red pepper tapenade, and layer with the remaining cheese.
3. Cover with the plastic wrap and refrigerate for 4 to 6 hours, until firm.
4. Unwrap carefully and place on a serving plate. Slice and serve.
5. Will keep, covered and refrigerated, for 3 to 5 days.