Skip to content
ORDER ONLINE - AUSTRALIA WIDE DELIVERY - BYRON BAY PICK UP
ORDER ONLINE - AUSTRALIA WIDE DELIVERY - BYRON BAY PICK UP

Fermented Macadamia and Herb Cheese

TIME

Prep Time: 10 mins 

Soak Time: 12-24 hrs / Strain time 12-24 hrs

SERVES
Makes: 2 medium size logs of cheese
CREATED BY

Conscious Ground Kitchen / Naomi Hare

Fermented Macadamia and Herb Cheese

GF, DF, Vegan.

Ingredients:

  • 3 cups Macadamia nuts (soaked overnight in water for 12-24 hrs)
  • ¼ cup Fresh herbs of your choice (ex. parsley, coriander and dill)
  • 3 Tbsp of Saltwater brine from a vegetable ferment (ex liquid from
    sauerkraut)
  • ¾ tsp Fresh garlic, finely grated (optional)
  • 1 tsp salt
  • ⅛ tsp black pepper

Method:

  • Drain and rinse the soaked macadamia nuts and place them into a blender.
  • Add the brine, salt and just enough water to allow the mixture to blend together into a smooth, thick and homogenous paste.
  • Place a colander into a bowl that allows at least a 3cm gap between the bottom of the colander and the bowl, this allows for sufficient drainage. Line the colander with cheesecloth or a clean tea towel.
  • Add the blended macadamia paste into the cloth or tea towel and tie the cloth with a rubber band to secure it into a tight ball.
  • Place a weight on top of this cheese mix (such as a plate and a bag of rice) and leave this on the countertop at room temperature overnight for 12-24hrs. The nut cheese will be gently pushed down and some of the liquid will slowly be released which helps to create a soft cheese that still holds its shape.
  • Taste the mix the next day, if it is slightly sour, funky, fermented and cheesy, it is ready for the next ingredients to be added. If it doesn’t yet taste sour leave it to ferment longer, to taste. If any rotten or off odours/appearances are present, it is best to discard.
  • Now, empty this mixture into a large bowl and add the grated garlic, black pepper and if desired, add more salt to taste. Mix well.
  • Split this mix into two portions and using your hands, firmly shape into log shapes or balls.
  • Roll the cheese in the chopped herbs to form a crust on the outside. Here, you can experiment with different types of ingredients such as chopped nuts, seeds, dukkah, fresh or dried herbs, spices, nutritional yeast, dried fruits and fresh or dried flower petals.
  • Enjoy this cheese with crackers, on your toast or crumble on top of salads!
  • This cheese will keep in the fridge in an airtight container or wrapped tightly in a beeswax wrap for up to 1 week

History & Benefits:

Macadamia nuts are an incredible and versatile nut used in various ways for consumption, such as raw, roasted, ground, baked into desserts, made into a savoury crust for proteins, put into salads or made into pesto.

Macadamias are a perfect nut to use in this cheese as they are creamy, sweet and delicious. They are also such a great nut to introduce into your diet regularly as they contain so many essential nutrients and health benefits. They are high in healthy oils, such as omega 3 and unlike most other nuts, omega 7. These oils, combined with fibre and small amounts of plant sterols, help maintain good cholesterol, healthy blood vessels and optimal blood supply throughout our bodies which can lower the risk of heart disease, depression, dementia and arthritis.

They are high in antioxidants, minerals and vitamins such as:

  • Thiamine (vitamin b1) which helps to maintain a healthy heart and nervous system.
  • Manganese which is important for antioxidant defenses, bone health and a healthy metabolism.
  • Magnesium which is amazing for electrolyte balance, nerve/muscle
  • function and bone strength.
  • Iron for healthy blood and energy levels.
  • Niacin for a healthy nervous system and healthy skin structure.
  • Copper for immune system function and healthy skin and hair.

Fermenting this cheese gives it an extra nutritive boost by introducing probiotics (healthy bacteria) into our microbiome. This boosts our immune system, helps to regulate allergic reactions, helps with digestion and drastically increases bioavailability of the nutrition present in our foods.

The lactic acid created by the lactic acid bacteria present in this process, also adds a ton of flavour and creates some delicious sour notes and depth of flavour in this cheese.

Santos Organics is proud to partner with Conscious Ground Kitchen

This recipe was developed in collaboration with Conscious Ground Kitchen expert team of chefs and nutritionists. Conscious Ground Organics is a certified organic farm and earth education centre in Byron Bay. Their philosophy is to bring compassion, love and healing through the food they grow, while the affiliated Conscious Ground Kitchen is dedicated to providing the most delicious, nutrient-rich food products for your home, because great nutrition is vital for a healthy lifestyle.