Non vegetarian colleagues had really liked the Boursin and the Pub Cheddar in tasting sessions. When I set up a workshop for them they made the Basic Cashew Cheese, then experimented with flavours, adding very tangy sun-dried tomato and ground up dried porcini mushroom for extra umami: so more-ish! They also made a fabulous version with a few drops of liquid smoke in it which I am definitely adding to the repertoire.
It's great that omni's are enjoying vegan cheese - that is a result! We are now thinking of other ways to develop this.
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