A French producer has created a vegan Camembert cheese made from cashew milk which successfully mimics the chalky white rounds of dairy-based Camembert.
The vegan cheese needs to be matured for at least a month, however, by the end looks almost identical to dairy-based Camembert.
Creator Anne Guth explained that she blends a mixture of cashews, salt and water to create milk, which is then mixed with cultures and ferment, placed in a circular mould and left to mature.
“The most difficult thing was to create vegan ‘cheeses’ that appear visually beautiful,” said Ms Guth, 28.
The cheese has received good reviews with one man saying it was “surprisingly good” and another described it as “not unpleasant”.
However, some have less positive reviews of the cheese. One Paris cheesemonger, said: “There’s no animal smell at all. The texture is strange. It’s a little like a mousse. It’s a very mild product, but the rind has a bit of an unpleasant, bitter aftertaste.”