Cheese Recipe Tips

[birdgherl]

Does anyone have any good recipes for raw goat cheese? I had some of the BEST I have ever tasted at a restaurant called Counter in New York (1st Avenue between 6 and 7). It is a vegan restaurant with some raw offerings. It is really fantastic and I recommend it to all!!
The best dish I had was a tomato, basil and "goat" cheese appetizer. When I tell you it tasted EXACTLY like goat cheese, I am not kidding.
I am pretty new to raw so if anyone has any tips for great cheeses, I would love it.
Thanks to all!

[Tombi]

Hi Birdgherl!

What was it created with? What were the ingredients?

[Isabelle]

You could try this one out... I haven't tested it, though.

Almond Feta Cheese
by Karen Parker

• 1½ cups almonds, soaked for 12 hours
• 1 cup cashews, soaked for 12 hours
• ¼ cup light miso (such as chickpea or 'golden' miso)
• ¾ cup water
• ¼ cup fresh parsley, minced
• ¼ cup basil
• 3 tablespoons fresh oregano, minced
• 4 tablespoons fresh thyme, minced
• 3 tablespoons fresh white sage, minced
• ¼ cup olive oil
• 1 teaspoon white pepper
• 2 teaspoons Celtic sea salt
• ¼ cup leeks, minced

Homogenize almonds in Green Life or Champion juicer (if you don't have a juicer, mix 2 cups water with almonds in high-speed blender until creamy. Then strain through fine-mesh bag. Keep almond pulp in mesh bag.

In blender, combine miso, water, herbs, oil, salt, white pepper and leeks until very creamy. It should taste too salty. Pour miso mixture into mesh bag, catching all liquid that comes out. Continue to squeeze liquid out of bag until no more will come out.

Spoon almond pulp onto a Paraflexx sheet on a dehydrator tray. Keep pulp in crumbled form; do not break chunks up. Dehydrate at 90 degrees for 8 hours or until completely dry. Keeps in sealed glass jar in cooler for up to 4 weeks.

[Tombi]

That sounds good thanks Isabelle! I gonna try it!

Birdgherl you may want to type "cheese" in the banana search at the top of this screen and see what you come up with.

[birdgherl]

Wow, thanks Isabelle! That sounds amazing!

And thanks Tombi for the search tip - still getting used to this board. As for the cheese, it only said tarragon and macadamia. I emailed the chef and begged for the recipe so if I get it, I will be sure to post it.