I'm confused, how long will nut and seed cheese keep

[kurt28]

I've done some researching on making nut and seed cheese and they usually advise you to only let it sit or ferment for two or three days. And after you've done that and put it in the fridge they say it will keep for about three days. But, if you've dehydrated it then it will last two to maybe three weeks.

Then I came across a company selling nut and seed cheeses online that ferment their cheeses for three months. So what is up with that? How come we are advised when making our own to ferment no more than three days and then eat it quickly and here they ferment theirs for three months?

I was hoping my cheese would last a while so I wouldn't have to keep making more all the time, but most people are advising that you eat it quickly as if it will go bad. But, if that's the case then how can this company let theirs ferment for three months? You would think that if they let theirs sit out for three months without it going bad then you should atleast be able to let yours sit in the fridge for three months without going bad.

Does anyone understand how they can ferment their nut and seed cheeses for three months without them going bad? -And why must I rush to eat mine?

[MysticTree]

extremely high levels of attention to hygiene and I would imagine they pasteurise the fermented product

edit to add:

if you are talking about the company I think you are talking about they don't mention whether they pasteurise their product (thought they state that it is raw so I suppose they don't) but they don't ferment for 3 months. They aged the product which is not the same thing.

[walnutty]

I would contact the company and ask them.

What companies are you referring to? Maybe one of us has experience with them or more knowledge about them?

[MysticTree]

In answer to another part of the OP's post I would imagine also that water content plays a huge role in the keeping qualities of the cheeses you make at home. Do you press your cheeses to remove liquid and make a hard cheese rather than soft or semi-soft cheese?

I make nut cheeses and mine last at least two weeks in the fridge - probably longer but I have eaten them by then.

[kurt28]

I don't recall what the name of the company was, but it's possible that they said aged three months rather than fermented three months. What does aged mean exactly if not fermented?

No I didn't press my cheese, I just dehydrated it. I don't actually know anything about pressing cheese, I guess I'll have to look into that. I am talking about nut and seed cheese though, do people press that kind of cheese?

[halfcatastrophe]

I thought I already replied - but I think I hit the wrong button.

Only 3 days?! Oy. I will never be able to eat all my cashew cheese that quickly. Plus, I don't even like it. Does anyone have a yummy, flavorful recipe they'd like to share?