100% acorn fermented cheese by Pascal Baudar

It's a done deal and I love it!! 100% acorn fermented cheese. And it's quite fantastic. Photo is on day 4 It's an unusual cheese a bit because leached acorns are quite brownish but I really love the flavors. The cheese has a nice smoky tang and a definite "cheese" flavor profile. I used honey in the recipe to sweeten it a bit and next time I'll use a bit less but it's really not a problem, the sweet accent is nearly perfect. The cheese reminds me of some European mild goat cheese served with walnuts and honey. As a reminder: Acorns were leached in boiling water (see previous post) until no longer bitter then placed into a vitamix. Active sauerkraut juice was added in the blender when making the paste. The juice act as a starter for lacto bacteria. Once the paste was done (around 1 1/2 cup) and transferred into a bowl, I added 3-4 tablespoons of nutritional yeast, 1 tablespoon homemade miso, 1/2 teaspoon liquid smoke and 1 1/2 tablespoons garlic powder. Everything was mixed with a clean fork then placed into a cotton towel folded in two, tied up with string on top then placed into a clean new bowl with several layers of cloth on top and bottom and a stone above it all to create a weight and extract excess water. Fermented it like this for around 18 hours then the cheese was removed and placed into a bowl. My next step was to taste and add a bit more flavors (you don't have to). I added the following: 1/2 teaspoon liquid smoke 2-3 tablespoons nutritional yeast 1 1/2 tablespoons raw honey (Use 3/4 in new recipe) 1 teaspoon garlic powder 1/2 teaspoon chili flakes Placed into the fridge for 15 minutes to solidify a bit, made a ball with my hands and rolled it into a crust made with a special blend of aromatic wild herbs, thyme, rosemary, ground peppercorn, oak ash, willow leaves and sticks. Once shaped, it is dehydrated for another 12 hours or so then placed in the fridge to age - Use within 10 days, with lacto fermentation the flavor profile change after 12 days usually, not bad but just a bit boring. And nobody wants a boring cheese...right? #cheese #fermentation #plantbased #vegancheese #wildfermentation #chef #nature #foraging #wildcrafting #acorn



The History of Oak Trees & Acorns as a Food Source


 Bread from acorns by a native indian in 1933

New England Acorn Cooperative

 The New England Acorn Cooperative’s mission is to provide education and resources for individuals and organizations interested in respectful, sustainable, acorn harvesting, processing and consumption, and to build long-term partnerships that are environmentally sound and economically fair between land-owners, preserved open spaces, wildlife, gatherers, processors and consumers of acorns.


The New England Acorn Cooperative is a young and burgeoning network of acorn enthusiasts from New England and beyond. We hold workshops on processing acorns, provide equipment for acorn-enthusiasts to process their own harvests, host acorn and wild-food dinners, and act as a support and educational network for anyone interested in oaks and their beautiful fruits.