Cashew Cream Cheese: Firm Cashew Cream Cheese

To make a firm, block-type cream cheese, press the cheese after it’s cultured. Line a small sieve or colander with a double layer of cheesecloth, using enough cheesecloth that it hangs over the edges. Put the sieve over a bowl. Put the cheese in the sieve and wrap the ends of the cheesecloth over the top. Put