Soft Macadamia Ash

This cheese has a creamy consistency with a more neutral flavour and less smooth texture than a cashew cheese. Macadamia nuts lend themselves to making a wonderful queso fresco or, in this case, a set cheese that can carry many different flavours. Here I have rolled the cheese in a kale ash. You could also dehydrate herbs to make herb powders, dry ferments to make toppings or use powdered spices to roll this style of cheese in.