Cashew Chèvre

With just a tweak to the Basic Cashew Cheese, you can create a cheese akin to soft goat cheese, or chèvre. Actual goat’s milk cheese varies in the degree of sharpness, and you can achieve the same sort of variation in the amount of “edge” by varying the culturing time. For a mild cheese, culture for just a day; for a sharper one, two to three days. Try this cheese stuffed in fresh figs, tossed in a salad with pears and walnuts, or spread on crackers.