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Different Nuts/Seeds = Different Cheeses?

Posts: 227
Location: CW Ontario, Zone 5
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I am totally new to this idea, but am quite interested.

Is the basic concept that different types of nuts and seeds will come up with different kinds of "cheeses"?

Is there a certain type of nut/seed which is very versatile and can make many different types?

Does anyone have a favourite type of nut/seed to use?

I've so far tried seed cheese once with sunflower seeds and it turned out ok.  I imagine it takes some practice to get it right.

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For cultured cheeses cashew seems to be the most used, most versatile. As well as a mild flavour, the ability to form a very smooth, silky paste makes cashew popular, but macadamia blends well, too. I know the ratios of fats, carbs etc in nuts differs, but I'm still too green at this to understand what about their composition makes one nut preferable to another. If you want to leave some (or a lot of) texture then almonds seem to be popular, mostly for uncultured or lightly cultured cheeses. And I don't know if it was just my ineptitude, but my cultured walnut cheese turned out really pungent. Just learning!

Hopefully Karen, or someone else can give you a better answer.
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