Acknowledgments

Over the years, many people encouraged me to delve into the subject of homemade vegan cheese, and to all of them I owe gratitude for their faith in me. Once I started the process, however, there is one young person to whom I am indebted—as unfair as this may seem—for providing the utterly simple insight about vegan cheeses in general. “They all taste somewhat tangy, as if they have lemon juice in them. Dairy cheese isn’t tangy—it’s sharp.” This person is my youngest daughter, a teen with worldly tastes and an impeccable palate. She put me on track to pursue how to culture the cheese, not just add tangy flavorings to it. To you, Cammy, I dedicate this book!