Rosemary and Olive Oil Asiago Cheese is a gold-medal winner of the 2008 World Championship Cheese Contest, this extraordinary delightful cheese is enhanced by the hand-rubbed flavors of rosemary and imported Italian olive oil.
Munster, Munster-géromé, or Minschterkaas, is a strong-smelling soft cheese with a subtle taste, made mainly from milk first produced in the Vosges, between Alsace-Lorraine and Franche-Comté regions in France.
The process starts like cheese making, you soak the raw cashews and blend them with some water and cultures. Then let the cashew milk ferment at room temperature for 24-48h, depending on the temperature of your house. Culturing the cashew milk gives the butter a tangier taste, a more complex body, and a richer texture. It’s the secret to make it smell and taste like real dairy butter!