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Cover 1 Contents 5 Foreword 6 Preface 7 Acknowledgments 8 Introduction 9 1. Artisan and Aged Cheeses 12 REJUVELAC 13 basic CASHEW CHEESE 14 cashew CHÈVRE 15 CASHEW CHÈVRE with lemon zest and peppercorns 16 BOURSIN 17 SUN-DRIED TOMATO AND BASIL cheese 18 BRIE 19 soft GRUYÈRE 20 sharp CHEDDAR 21 fresh MOZZARELLA 23 PUB CHEDDAR with chives 24 MACADAMIA ricotta 25 cashew CREAM CHEESE 26 basic YOGURT CHEESE 27 creamy YOGURT CHEESE 30 sun-dried tomato and garlic CREAM CHEESE 31 TOFU cheese 32 2. Air-Dried Cheeses 33 air-dried GOUDA 34 air-dried CHEDDAR 36 air-dried EMMENTALER 38 air-dried PARMESAN 39 air-dried PIQUANT BROWN CHEESE 40 air-dried CAMEMBERT 41 3. Meltable Cheeses 43 meltable MUENSTER 44 meltable MONTEREY JACK 45 meltable CHEDDAR 46 meltable MOZZARELLA 47 4. Almost-Instant Cheeses 48 easy TOFU RICOTTA 49 ALMOND ricotta 50 GARLIC-BASIL CASHEW ricotta 51 FARMER’S cheese 52 OAT AMERICAN cheese 53 smoked PROVOLONE 54 nut PARMESAN 55 5. Other Dairy Alternatives 56 ALMOND milk 57 CASHEW cream 60 cashew YOGURT 61 SOUR cream 62 fluffy whipped COCONUT CREAM 63 6. Cheese Sauces and Fondue 64 EASY CHEESY sauce 65 rich and creamy ALFREDO SAUCE 66 LOW-FAT CHIPOTLE cheese sauce 67 creamy C

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