Jubb's Aged Cheddar Recipe?

[matthew_raw]

Does anyone know how Dr. David Jubb (of Jubb's Longevity in NYC) makes his (raw vegan) Aged Cheddar "Cheese"?

I had it this week, for the second time, and was blown away by the intense flavor.

I can't seem to find a recipe, even in his LifeFood book, which you can search on Amazon and Google Books.

Any ideas?

- Matt

[shashibala]

I searched the internet with no luck. I hope someone knows! I'd like to sample this cheese!

[SuzyQ]

I've never heard of it but I'm curious as to how you had some of it? Did you get it from a store?

[Dimond]

Emails to ask if they'll give recipe:
davidjubb@yahoo.com
annie@lifefood.com

[raven]

They have a lot of recipes in the store that aren't in the book. I know the cheese is fermented, as are their breads. I wish I could duplicate their recipes. The food at Jubb's is so good.

Suzy

[queenfluff]

Does anyone know what is in the cheddar? Is it a white cheddar or a yellow?

Just wondering because I made some homemade tahini and it started fermenting and I swear it tastes like super sharp cheddar cheese. It was a total accident and I was quite surprised.

I am sure you could just do a normal cheddar sauce recipe but make it thicker and not so runny and add either probiotic or rejualac to get it to start fermenting. Leave it out and wait until you get the desired taste.

[Ilse W.]

Queenfluff - How do you make the tahini? I would like to make that myself. I don't like the stuff in the can, since I get a metallic aftertaste from it.

[queenfluff]

Queenfluff - How do you make the tahini? I would like to make that myself. I don't like the stuff in the can, since I get a metallic aftertaste from it.

Which one do you usually get? I get the Artisana stuff if I buy and I think it tastes great.

I use this recipe to make my tahini at home but I probably add more salt to mine:

http://www.goneraw.com/recipes/1419-Raw-Tahini-

[spicyfull]

Maybe this will help you for a while..........After reading again, there is No Recipe, which I thought there was. Also the Picture did Not come through, which looked like a Chunk of REAL Cheese. I''' post it anyway...In Joy.

The Best Cheese on Earth: Dr Cow
By Joshua Katcher

**UPDATE** Click HERE for NYC store locations.

Beneath the Williamsburg Bridge, just off the East River, multitudes of microbes are silently ripening a viscous concoction formulated by two Argentinean transplants. The contents of this mixture, and of the modest kitchen itself, are poised to transform the face of one of the most impassioned and rapidly-growing foodie cultures: vegans.


Dr. Cow’s Tree Nut Cheese _______Photo: Joshua Katcher

Legend has it that thousands of years ago, in the deserts of Arabia, a nomad carrying milk in a sack made from sheep intestine produced the accidental first batch of cheese curds. Her movements agitated the amalgam of milk and intestinal enzymes and, under the hot sun, produced what we call cheese. Rennet (or Rennin), an enzyme that is a product of calf stomachs and sheep intestines is a key ingredient in typical cheeses - not only making most cheese undesirable for vegans, but also for vegetarians - many of whom imagine that cheese is somehow produced without harming animals. Some veal with your cheese?

The world of vegan cheese-like-imitations usually consists of heavily processed soy products simply made to look like cheese at first glance - and never followed through by taste or texture. Some Vegan cheese-esque products are notorious among the adventurous, and tend to elicit the response “well it tastes ok if you cook it in something and add a ton of nutritional yeast, but never on its own”. Placing a block of vegan ‘cheese’ on a board among fruit and crackers would be considered heretical among cheese connoisseurs and self-aware vegans alike. “It Melts!” is usually the selling point for these rubbery replicas and even the long awaited ‘Scheese’, imported from Scotland is a yucky disappointment after months of anticipation by American dairy-abstainers. The only tolerable soy-based cheese is ‘Follow Your Heart’ Monterey Jack. Even still, none of these so-called cheeses even deserve the title ‘cheese’.



Fruit & Dr Cow’s Tree Nut Cheese Platter
Enter Veronica and Pablo of Dr. Cow, a small company that got its start making granola. They use raw, organic tree nuts like cashews and macadamias as the base of their cheese products. They apply different cultures and molds, and age it like any udder cheese. The final products are irresistible, delicious, and obsession-worthy artisan cheeses that are not only amazingly savory and versatile, but they are 100% raw, vegan, and full of probiotics, enzymes, protein, healthy fats, and omega fatty acids. While conventional cow’s milk-based cheeses are laden with cholesterol, chemicals, hormones and a host of other objectionable attributes - not to mention the ethical and environmental concerns of animal agriculture and dairy-collection, Dr. Cow’s cheeses are an anomaly; Healthy and deviantly indulgent.

Pablo and Veronica have relayed to me that they are continually refining and perfecting the process of making these cheeses. There is a hard Parmesan-like variety, bleu cheese, Roquefort molded, cream cheese, herbed wheels, truffled squares, blue-green algae layers, flax-crusted, and my favorite - the original soft cashew wheel that is reminiscent of a soft, sharp cheddar. Apparently they are experimenting with Swiss Cheese bacterias now. They are pioneering a new cheese, and there is no reason that any food lover shouldn’t take them seriously. “We are perfecting a process that involves balancing many ingredients, carefully controlling environmental humidities, temperatures, and ripening processes. New York City is our testing grounds, and we certainly plan to expand”.


Dr. Cow’s ‘Tree Nut Cheese _______Photo: Joshua Katcher
If you want to try these cheeses, visit Pure Food & Wine, Organic Avenue, Marlow & Sons, or Westerly Natural Market. Click Here. They also take personal orders!

DB’s Etiquette Recommendation: Bring a wheel to your next gathering. I have given this cheese to many people, placed it out at parties, and tested it on devout dairy devotees. The one resounding response I hear is “Oh my god, this is really good.. Really good.”

**UPDATE** Click HERE for NYC store locations.

[saxmaam]

Hi All,

On goneraw.com is a recipe called "Real Cream Cheeze" that I have made and like a lot. It's macadamia nuts cultured with probiotic powder and it comes out fluffy and sour (like sour cream) if you let it ferment a little longer.

I also was searching for an aged nut cheeze recipe and didn't find one. I imagine it can be done by adding the right cultures to a nut cream (blended nuts+water) and fermenting/pressing/aging, just like milk-cheese. But I don't have any experience with that either, so would prefer to follow a recipe based on nuts.

Maybe someone will start selling nut-cheddar on the web soon.

Susan

[matthew_raw]

For those who asked where I got it, I went to Jubb's this week and tried it!

(I live in NYC).

I had tried it a few months ago, and it was just as good as I remembered.

It has pine nuts in it, but I'm not sure what else. It has a strong taste and powerful smell.

It's spicy, too.

Real interesting flavors. But, it's quite expensive, so I'd like to learn to make it on my own.

- Matt

[matthew_raw]

I tried Dr. Cow's this weekend, and it was incredible.

If anyone out there hasn't tried it, you are missing out.

- Matt

[Raene]

I tried Dr. Cow's this weekend, and it was incredible.

If anyone out there hasn't tried it, you are missing out.

- Matt

Do you mean Dr Moo?

[Raene]

Check this out http://thesunnyrawkitchen.blogspot.com/2008/04/not-cheeze-pleaze.html

[iamacranberry]

Niiiiiice.

[matthew_raw]

Do you mean Dr Moo?

Nope Dr. Cow...mentioned by "spicyfull" above.

One of the best recommendations I have ever received.

It's no wonder it is served at Pure Food & Wine. Dr. Cow's is the highest quality I can imagine. Amazing flavors.

- Matt

[spicyfull]

Check this one out.

www.reallyrawfood.com/2008/07/13/raw-vegan-recipe-macadamia-nut-cheese/ - 38k - Cached - Similar pages

[spicyfull]

Another one I found in My Files.........

http://thesunnyrawkitchen.blogspot.c...ze-pleaze.html

[raweater]

Another one I found in My Files.........

http://thesunnyrawkitchen.blogspot.c...ze-pleaze.html

This link is broken...

[JEN]

the link is not working but I just typed in the address and it worked fine
www.thesunnyrawkitchen.blogspot.com

[raweater]

Yes but that doesn't take you to the page spicyfull was trying to link to.

These forums add "..." to long addresses to shorten them and when it does that you cannot copy it normally anymore, to copy a link that was shortened with a "..." you need to right click it and select "Copy shortcut".

Thanks

[raweater]

I think I've found the page spicyfull was trying to link to:
http://thesunnyrawkitchen.blogspot.com/2008/04/not-cheeze-pleaze.html

Was that it?

[JEN]

I think this is the page it went to

http://thesunnyrawkitchen.blogspot.com/2008/04/not-cheeze-pleaze.html

[JEN]

Oops , I see youve already found it :o