Show Notes:

Our online course Melt (included within our online vegan cooking school)

Our episode within the "Why Vegan" series all about eggs, dairy and dairy based products

Our recipe for fresh vegan mozzarella style cheese

Book: Artisan Vegan Cheese by Miyoko Schinner

Book: The Art of Plant Based Cheesemaking by Karen McAthy

Book: The Beginners Guide to Cheesemaking by Elena Santogade (not vegan specific but great if you want to understand the science of cheesemaking and come up with your own recipes and methods).

In today's episode we'll be talking all about cheese. From its origins over 8,000 years ago in Mesopotamia to how cheese evolved across cultures and climates. I share a scene from my childhood that has never left me and tell you why Venezuelan cheeses are mostly fresh, unique and what they taught me about switching to alternatives that don't harm animals but give you a delicious experience that is also full of tradition.

I get into why cheese has kept drawing us in for more and how we can start approaching going vegan when we are cheese lovers. I give you a bit of guidance as to what to look for in store-bought vegan cheeses, but especially some of the techniques available to you when you want to go on the adventure that is making your own.

I'm also recommending some books and resources, not to mention giving you a bit of cheesy challenge this week.

Click play above to listen to the episode or look for the More Plants Podcast wherever you get your podcasts.