After milking goats for 37 years and making cheese for 17 years, we have chosen an easier lifestyle. This is very much a retirement business
Cashew nuts sit quietly on a shelf until we are ready to use them - no milking, no feeding, no kidding, no mucking out of sheds.
Just like our goat cheese business before, it is very small. We only make about 1kg of cheese per day, and if the weather is good, we will probably be up at our bach. Cashew nut cheeses are happy to be left - unlike milk cheeses, they are basically lazy and inert. It is up to the cheesemaker to drag out their hidden personalities.
CASHEW NUT YOGHURT
Totally natural - a delicious, thick creamy yoghurt. No thickeners, no additives. Just a tiny amount of sugar added to feed the dairy-free probitic starter.
Our aim has always been to produce a ripened nut cheese with all the characteristics of a French style, mould-ripened cheese. To start this process, we had to add cultures to the nut base; and it was impossible to know whether these added cultures were 100% dairy free.
Now, by ensuring that the right cultures are thriving in the maturing cellar, we are happy to say that no cultures are added to the cashew nut cheeses - they are simply nuts and dairy free probiotics.
ALL THE CHEESES ARE SUTABLE FOR A VEGAN DIET