Fromage vegetal : Lucille Sionneau

In recent years, plant-based cheeses have become increasingly common on supermarket shelves.

Their quality has improved remarkably, with some products now offering flavors and textures that can rival those of traditional dairy cheese.

This book is dedicated entirely to the world of plant-based cheese, offering a step-by-step approach that ranges from simple fresh varieties to more advanced fermented and aged creations.

Rather than simply recreating the appearance and flavor of conventional cheese with plant-based ingredients, the book also provides detailed explanations of the composition and fermentation of plant-based cheeses. Using almonds, cashews, soybeans, chickpeas, and other ingredients as a base, it explores how to develop the richness, texture, and aromas associated with cheese without using dairy products.

The recipes progress from relatively accessible creations such as fresh cheese spreads, herb-coated logs, cheddar, parmesan, and mini mozzarella-style cheeses to fermented and aged varieties inspired by tomme, crottin, blue cheese, and Camembert.

The book also covers the selection of ingredients, cultures, and essential equipment, as well as hygiene practices for safe fermentation and aging, making it approachable even for those attempting plant-based cheesemaking for the first time.

Offering an exciting new direction for contemporary food and cheesemaking, this book invites readers to discover the possibilities of plant-based cheese.