--- product_id: 1725083 title: "Artisan Vegan Cheese" price: "€ 50.38" currency: EUR in_stock: true reviews_count: 13 url: https://www.desertcart.at/products/1725083-artisan-vegan-cheese store_origin: AT region: Austria --- # Artisan Vegan Cheese **Price:** € 50.38 **Availability:** ✅ In Stock ## Quick Answers - **What is this?** Artisan Vegan Cheese - **How much does it cost?** € 50.38 with free shipping - **Is it available?** Yes, in stock and ready to ship - **Where can I buy it?** [www.desertcart.at](https://www.desertcart.at/products/1725083-artisan-vegan-cheese) ## Best For - Customers looking for quality international products ## Why This Product - Free international shipping included - Worldwide delivery with tracking - 15-day hassle-free returns ## Description Gourmet restaurateur and vegan food expert Miyoko Schinner shares her secrets for making homemade nondairy cheeses that retain all the complexity and sharpness of their dairy counterparts while incorporating nutritious nuts and plant-based milks. Miyoko shows how to tease artisan flavors out of unique combinations of ingredients, such as rejuvelac and nondairy yogurt, with minimal effort. The process of culturing and aging the ingredients produces delectable vegan cheeses with a range of consistencies from soft and creamy to firm. For readers who want to whip up something quick, Miyoko provides recipes for almost-instant ricotta and sliceable cheeses, in addition to a variety of tangy dairy substitutes, such as vegan sour cream, creme fraiche, and yogurt. For suggestions on how to incorporate vegan artisan cheeses into favorite recipes, Miyoko offers up delectable appetizers, entrees, and desserts, from caprese salad and classic mac and cheese to eggplant parmesan and her own San Francisco cheesecake. Review: I can enjoy cheese again! - I don't write many reviews, albeit I own over 200 books. (Love the mini-library in my house!) I would like to take the opportunity to thank Miyoko Schinner. This book is absolutely amazing. I had actually bought a book on artisan cheese this past spring in an attempt to learn the process of cheese-making using dairy so that I could start playing with non-dairy products. I have to admit that the book was great, but I was too overwhelmed with all of the chemical and bacterial interactions to actually do anything with it. Then I found this book. The instructions are clear and complete. The variety of cheeses with recipes is wonderful and much more expansive than I expected: brie, camembert, cheddar, mozzarella, muenster, gouda, emmentalier, and more. Notes on times and how temperature affects time are useful (I live in FL). I've made the rejuvelac, cashew cheese, mozzarella, brie and cheddar (nothing in the melt-able or air-dried sections yet). The brie was amazing. It came out nice and firm, but softened beautifully when left on the counter for an hour or so before using. It didn't taste exactly like brie (I'm a big lover of brie and camembert), but it was a superb non-dairy replacement. I finished off 3/4 of a large baguette and almost half of the brie in one setting! It was ADDICTING!! The mozzarella didn't come out as I'd hoped. Like another reviewer, I used agar flakes as I hadn't received my carrageenan powder yet. I knew going in to it that the agar would cause problems. I've never been able to get good results using agar flakes. The mozzarella taste was fine -- very reminiscent of what I remember mozzarella tasting, but it was extremely soft. The cheese formed balls in the liquid, but half of the balls dissolved slightly before I even finished dropping in all of the cheese. They haven't degraded any further, but when I use them, they are very soft and not slice-able. The cheddar was incredible before it even cultured. I thought the taste was VERY close to dairy cheddar. (I kept swiping tastes every hour or so). I let it culture for 3 days and then finished it with the carrageenan. It didn't get as firm as I thought it would with the carrageenan. The consistency is more like a thick spread and definitely can't be cut. However, the taste is still fantastic. I think I just need a bit more practice working with carrageenan. Overall, I'm thrilled with the tastes I'm getting thus far. I am working my way into the air-dried cheeses this week. I would love to get a camembert with a nice rind. That would be so neat! Review: Recipes for great tasting non-dairy cheeses - I've purchased and tried making several vegan cheeses in the past. Most of the purchased ones taste awful. Daiya brand is ok and it melts, but it doesn't have the "bite" that dairy cheeses do. In this book, Miyoko Schinner takes non-dairy cheese making to a whole new level. Most of these cheeses are fermented and I would be hard pressed to tell the difference on some of them. I've tried a cheddar, a meltable mozzarella and a smoked cheddary cheese spread that was supposed to be a chevre, but I let it culture a little too long and it got too tangy, so I improvised from one of her other recipes. (It tastes wonderful!) All come as close to dairy cheeses as any I have tried thus far. If you're looking for some recipes you can whip up in a hurry, most of these, especially the good ones can take up to a week or more to prepare, although once you have a batch of rejuvelac made up and stored in the frig, it goes much more quickly. Very little of that time is spent actually putting things together. Most of it is the waiting for ingredients to soak and culture. Many only require checking every 12 hours or so until you get up to the very end. You'll also learn about some ingredients you may not have heard of before, or may have seen on food labels but didn't know what they do, like carrageenan powder, xanthan gum, tapioca flour, nutritional yeast and agar powder. Several of the recipes include raw cashews and miso paste which aren't always that easy to find. I had to make a few trips to health food stores for the miso. All are available on desertcart although the miso is kind of pricey here. One of the ingredients that is used in some of the cheeses is rejuvelac, which is a fermented liquid made from filtered water and sprouted grain. I made mine from quinoa because that's what I had on hand, although it can be made from wheatberries, rye or even brown rice. With the very warm weather and humidity we've had here this week, the process went very quickly and I now have a big jar of it in the frig for future batches. I had never heard of this stuff before. It tastes kind of like a mild sauerkraut juice and it is used to ferment the ground cashews or other ingredients. It also gives a tang to whatever you put it in which adds to the cheesy flavor. I've only touched the surface on trying the cheeses in this book (I got the Kindle version). I'm looking to try a lot more but have gotten to the point where we need to eat what we have here since they only last in the frig for a couple of weeks. Most can be frozen for up to 4 months. Since many use nuts and oils they aren't exactly low calorie so we can't just scarf down the whole batch in one sitting. (But it's tempting!) And the ones with all the fats are probably the ones that taste most like dairy cheese because of their consistency. But if you want to stick to a vegan diet or are allergic to diary products, these are fine alternatives. I have to admit, I'm having fun learning about making them. Thanks to Miyoko of a very entertaining and useful book! ## Technical Specifications | Specification | Value | |---------------|-------| | Best Sellers Rank | #235,861 in Books ( See Top 100 in Books ) #87 in Cheese & Dairy Cooking #173 in Homebrewing, Distilling & Wine Making #621 in Vegan Cooking (Books) | | Customer Reviews | 4.6 out of 5 stars 1,191 Reviews | ## Images ![Artisan Vegan Cheese - Image 1](https://m.media-amazon.com/images/I/610XQB5kN4L.jpg) ## Customer Reviews ### ⭐⭐⭐⭐⭐ I can enjoy cheese again! *by C***D on November 5, 2012* I don't write many reviews, albeit I own over 200 books. (Love the mini-library in my house!) I would like to take the opportunity to thank Miyoko Schinner. This book is absolutely amazing. I had actually bought a book on artisan cheese this past spring in an attempt to learn the process of cheese-making using dairy so that I could start playing with non-dairy products. I have to admit that the book was great, but I was too overwhelmed with all of the chemical and bacterial interactions to actually do anything with it. Then I found this book. The instructions are clear and complete. The variety of cheeses with recipes is wonderful and much more expansive than I expected: brie, camembert, cheddar, mozzarella, muenster, gouda, emmentalier, and more. Notes on times and how temperature affects time are useful (I live in FL). I've made the rejuvelac, cashew cheese, mozzarella, brie and cheddar (nothing in the melt-able or air-dried sections yet). The brie was amazing. It came out nice and firm, but softened beautifully when left on the counter for an hour or so before using. It didn't taste exactly like brie (I'm a big lover of brie and camembert), but it was a superb non-dairy replacement. I finished off 3/4 of a large baguette and almost half of the brie in one setting! It was ADDICTING!! The mozzarella didn't come out as I'd hoped. Like another reviewer, I used agar flakes as I hadn't received my carrageenan powder yet. I knew going in to it that the agar would cause problems. I've never been able to get good results using agar flakes. The mozzarella taste was fine -- very reminiscent of what I remember mozzarella tasting, but it was extremely soft. The cheese formed balls in the liquid, but half of the balls dissolved slightly before I even finished dropping in all of the cheese. They haven't degraded any further, but when I use them, they are very soft and not slice-able. The cheddar was incredible before it even cultured. I thought the taste was VERY close to dairy cheddar. (I kept swiping tastes every hour or so). I let it culture for 3 days and then finished it with the carrageenan. It didn't get as firm as I thought it would with the carrageenan. The consistency is more like a thick spread and definitely can't be cut. However, the taste is still fantastic. I think I just need a bit more practice working with carrageenan. Overall, I'm thrilled with the tastes I'm getting thus far. I am working my way into the air-dried cheeses this week. I would love to get a camembert with a nice rind. That would be so neat! ### ⭐⭐⭐⭐⭐ Recipes for great tasting non-dairy cheeses *by P***R on July 5, 2013* I've purchased and tried making several vegan cheeses in the past. Most of the purchased ones taste awful. Daiya brand is ok and it melts, but it doesn't have the "bite" that dairy cheeses do. In this book, Miyoko Schinner takes non-dairy cheese making to a whole new level. Most of these cheeses are fermented and I would be hard pressed to tell the difference on some of them. I've tried a cheddar, a meltable mozzarella and a smoked cheddary cheese spread that was supposed to be a chevre, but I let it culture a little too long and it got too tangy, so I improvised from one of her other recipes. (It tastes wonderful!) All come as close to dairy cheeses as any I have tried thus far. If you're looking for some recipes you can whip up in a hurry, most of these, especially the good ones can take up to a week or more to prepare, although once you have a batch of rejuvelac made up and stored in the frig, it goes much more quickly. Very little of that time is spent actually putting things together. Most of it is the waiting for ingredients to soak and culture. Many only require checking every 12 hours or so until you get up to the very end. You'll also learn about some ingredients you may not have heard of before, or may have seen on food labels but didn't know what they do, like carrageenan powder, xanthan gum, tapioca flour, nutritional yeast and agar powder. Several of the recipes include raw cashews and miso paste which aren't always that easy to find. I had to make a few trips to health food stores for the miso. All are available on Amazon although the miso is kind of pricey here. One of the ingredients that is used in some of the cheeses is rejuvelac, which is a fermented liquid made from filtered water and sprouted grain. I made mine from quinoa because that's what I had on hand, although it can be made from wheatberries, rye or even brown rice. With the very warm weather and humidity we've had here this week, the process went very quickly and I now have a big jar of it in the frig for future batches. I had never heard of this stuff before. It tastes kind of like a mild sauerkraut juice and it is used to ferment the ground cashews or other ingredients. It also gives a tang to whatever you put it in which adds to the cheesy flavor. I've only touched the surface on trying the cheeses in this book (I got the Kindle version). I'm looking to try a lot more but have gotten to the point where we need to eat what we have here since they only last in the frig for a couple of weeks. Most can be frozen for up to 4 months. Since many use nuts and oils they aren't exactly low calorie so we can't just scarf down the whole batch in one sitting. (But it's tempting!) And the ones with all the fats are probably the ones that taste most like dairy cheese because of their consistency. But if you want to stick to a vegan diet or are allergic to diary products, these are fine alternatives. I have to admit, I'm having fun learning about making them. Thanks to Miyoko of a very entertaining and useful book! ### ⭐⭐⭐⭐⭐ Out-of-this-world vegan cheese cookbook *by P***L on August 30, 2012* As an unabashed foodie, I adore summer weather in the Northeast for more than flower gardens. My herb containers are full of basil. I take frequent jaunts to select fruits and vegetables at farmers' markets -- envying California residents who enjoy these events year-round. In July, I joined six other students in northern California for Chef Miyoko Schinner's five-day Summer Cooking Intensive, hosted in the impressive kitchen of Miyoko's San Anselmo home. All students were keen to learn new, make-from-scratch, vegan gourmet dishes -- especially the innovative recipes from Miyoko's just-released cookbook, Artisan Vegan Cheese. Miyoko divided the class into two groups. Each tackled a dazzling array of approximately 80 creations: from homemade yogurt, Gruyère fondue and Philadelphia-style cream cheese to Italian sausages, Umbrian truffle sauce with rice pasta and meringue tarts. On Friday afternoon, we had a barbeque party on Miyoko's back porch. While sharing the company of teenage children and dogs, cats and rescued chickens, we enjoyed vegan versions of boeuf bourguignon, seared tempeh with peach balsamic glaze, strawberry arugula salad, Spanish potato salad with artichoke aioli, BBQ ribs (started the previous day, as bean curd sticks need to soak), carpaccio of zucchini, nectarines and basil, black bean and wild rice sliders, and Miyoko's famous seitan Zen Kabobs with mango-tamarind glaze. Wowsers! Then dessert arrived: Miyoko's out-of-this-world chocolate cake. Miyoko demonstrated cooking techniques that made us all better cooks, no doubt. I over-indulged. But the day after flying home, I started cooking again -- a few favorites such as zucchini basil soup -- and roasting lots of tomatoes to produce the most remarkable roasted tomato-skin pesto and, later, roasted tomato risotto. Peach salad with vanilla vinaigrette is sensational, and curried eggless salad is delicious accented with black salt and enjoyed with homemade no-knead bread. Miyoko's eggplant rollatini is filled with a smooth almond ricotta filling -- better than any commercial product you'll find. To recreate some of what I learned, I purchased two covered bread-baking dishes that help produce bread with a delightful crust. And I got ample supplies of cashews, almonds, Rejuvelac and other ingredients for cheese-making. Sold on high-speed blenders for making cheeses, I ordered one that's hardly stopped liquefying something since it arrived. Next on my to-do list is non-dairy mozzarella. When creating it, we dropped balls of the warm cheese into ice water, and later ate this creamy, outstanding creation on slices of just-baked, no-knead bread with sliced tomatoes and fresh basil, drizzled with olive oil and balsamic vinegar. Miyoko's texture for these cheeses is remarkable, and her excursions into vegan cheese-making break all commercial barriers -- giving cooks the know-how to make many delectable creations that haven't been replicated elsewhere. Do buy this cookbook. If you'll invest a bit of time in producing the recipes in Artisan Vegan Cheese, this book will be a favorite. It's available now through Amazon and other booksellers. Miyoko will also be featured on "Vegan Mashup," a public television cooking show starting this season. I'm delighted that Friends of Animals will be one of the show's sponsors. ## Frequently Bought Together - Artisan Vegan Cheese - The Homemade Vegan Pantry: The Art of Making Your Own Staples [A Cookbook] - The Vegan Meat Cookbook: Meatless Favorites. Made with Plants. [A Plant-Based Cookbook] --- ## Why Shop on Desertcart? - 🛒 **Trusted by 1.3+ Million Shoppers** — Serving international shoppers since 2016 - 🌍 **Shop Globally** — Access 737+ million products across 21 categories - 💰 **No Hidden Fees** — All customs, duties, and taxes included in the price - 🔄 **15-Day Free Returns** — Hassle-free returns (30 days for PRO members) - 🔒 **Secure Payments** — Trusted payment options with buyer protection - ⭐ **TrustPilot Rated 4.5/5** — Based on 8,000+ happy customer reviews **Shop now:** [https://www.desertcart.at/products/1725083-artisan-vegan-cheese](https://www.desertcart.at/products/1725083-artisan-vegan-cheese) --- *Product available on Desertcart Austria* *Store origin: AT* *Last updated: 2026-07-31*