I received a free copy of this book in exchange for a fair and honest review. All opinions are my own.

Author NEMO shares the practice of cultivating vegan cheeses using Koji in the book “Vegan Non-Cheeses.”

The Synopsis

Great Mature Non-Cheeses takes plant-based cheesemaking into the territory of noble moulds. No longer fresh cheeses to be eaten within days, but wheels that mature for weeks under the control of Penicillium candidum, Penicillium roqueforti and Geotrichum candidum.

The book starts with the three protagonists: what each mould does, which curing-chamber parameters it works with, what visual signals it gives week by week, where to buy the starters and how to store them. A chapter on ferments and advanced cultures follows, covering the role of pH, coagulants, acidifiers and the order of inoculation, with dosages set out as a practical guide.

Preparing the base takes a whole chapter, because that is where it is decided whether a wheel will mature or fall apart: composition, softening, blending, acidification, moulding with forms and cloths, draining, salting.

Then the four families, each with its complete protocol. White rind in five phases, with turning and day-by-day checks. Blue-veined in six phases, with the piercing technique and the second piercing. Spice-affined wheels, with six production sheets. Leaf-affined wheels, from choosing and storing the leaves through to the wrapping technique and the leaf change.

Each family closes with its own specific faults and the matching interventions, because a rind that will not take and a blue that will not develop are two different problems with two different answers.

THE REVIEW

Another fantastic entry in this vegan cookbook series, this book took an interesting turn as it explored the three noble molds that form the basis of vegan cheeses. One aspect of this book that was really intriguing was seeing how much time and patience this process takes. The book documented the depth of detail and exploration of each mold and how it behaves.

The author spared no detail in crafting this book, not only with regard to the three molds, but also the various chambers that these molds have to grow in and the conditions that need to be met for them to succeed week by week, and even the various spices and ingredients that can help enhance the flavor of the cheeses as they mature, creating beautiful wheels of cheese to mimic dairy-based products using plant-based ingredients.

THE VERDICT

Thoughtful, detailed, and engaging, Author Nemo‘s “Vegan Non-Cheeses” is a must-read vegan Italian cookbook for fans of nonfiction cookbooks. The intricate recipes and delicate procedures the author outlines, along with the straightforward writing, let readers put them into practice. If you haven’t yet, please be sure to grab your copy today!

Rating: 10/10

About the Author

Nemo T.V. is an Italian author and culinary consultant specialising in the vegan transformation of traditional cuisine. His vision represents the intersection of Italy’s rich culinary heritage and a profound philosophy of respect for all forms of life.

At the heart of his work lies more than just flavour; it is an ethics rooted in planetary sustainability and the protection of animal welfare. Through his writing, Nemo offers a proven method for rediscovering heritage dishes through a plant-based lens, demonstrating that cooking can simultaneously be an act of love for tradition and a concrete commitment to the future of the Earth. His work invites readers to embrace a conscious lifestyle, where every ingredient is chosen for its nutritional value and its positive impact on the world around us.