Blue (green?) Update - I gave it a hair cut last week and it grew back. I stabbed it with a skewer now.

Real deal!

Slowly getting back into things as I lost a day over being dead on Tuesday 😬 #manflu Pictured is my soft cultured fermented cheese base. It's created over week and a bit (plus a week to develop the cultures) for a pure sharp cheese taste. This soft cheese base is then broken down to go into all my cheeses. Being rich in good bacteria, it helps me mature the vegan cheeses for longer (with the help of my knowledge in dairy cheese making) to get better flavours. All looked after for a minimum of 20 days to what we consider a Young Cheese. No miso or yeast here 😉 Just good old fashion cheese making mixed with cookery knowhow. P.s. The photo looks like ice cream and now I want ice cream. P.s.s. shush!

Mornings! With several different types of cheese knives available; did you know that each one has a different purpose or made for a certain type of cheese? Maybe I'll get round to telling you one day if you didn't! But for now, the left knife is for ultra soft or really gooey cheeses like a camembert. The knife on the right is for very hard cheeses like parmesan or matured hard cheeses like Cheddars.

This week's event is on Sunday for the @lovefoodfestival. Located in Bristol's Paintworks on Bath road, the fest will be filled with Street food and local produce like my vegan cheese. There will be plenty of vegan food options here so come support the vegans 😛 Definitely pick up a selection of cheese from me and then some gorgeous chutneys from @gingerbeardspreserves 😉 Event ends at 4pm.

Try to make my stuff with as many techniques as possible used in dairy cheese making. Still a few secrets I can do as I scale up but nevertheless, @thicky2step has been enjoying my stuff since the beginning I think!

@wearehummusapiens have found a new advocate for their grub. Exceeded my expectations and very much enjoyed this wrap. I forgot what was in it, but it has a lovely spice/heat which was balanced with sweet & tangy notes. Really generous with the portions and best of all, it has not triggered my ED 😅 I did top it off with some of my Vegan cheese but only because I had bits of sample cheese left from the market today 😅 The cheese worked well. Added a bit of lightness to it. Maybe it should be added to the menu, *hint hint nudge nudge* 😜 I'm not a chef though so what do I know. I just adore cheese 😂 Anyway, I'm late to the @wearehummusapiens party here in Bristol but check them out if you haven't already ❤️

Nom nom cheese platter. Love the table in these shots! . Reposted from @shot_by_dali - Another amazing night with cheese from @crummysummy @iamnutok @tynechease and @kindaco all purchased from @lafauxmagerie in #Brixton #brixtonvillage #london #england #vegan #veganfood #vegancheese #smokedcheese #fetacheese #goatscheese #garliccheese #foodporn #foodphotography #veganfoodporn #blackandwhite #blackandwhitephotography

Think I need a new sign 😬 Ready at @stnicksmarket on a corn Street, Bristol. Here till 3pm with all the cheeses!

It's sunny so I dressed for the occasion. BUT it's still bloody windy and I'm in the shade. This all adds up to me being freezing 😬 Warm hugs accepted at the @tfsundaymarket!

Market reminder ❤️ @tfsundaymarket on Sunday and then @stnicksmarket on Monday.

Gorgeous vibrant salad from a fellow vegan & cheese fiend ❤️ It's topped with the Vegan Feta of course. . "The feta is beautiful, perfect topping for my Freekah salad recipe from Fast Vegan by Leon 🙏".

To those who've enjoyed my vegan cheese since summer of last year; you may have noticed a difference in texture in the cheese over the months. Proper cheese making requires the perfect climate. As the colder months set in, it became harder to control the environment when making larger & larger batches of cheese. After the last December event I had, I packed up all my cheese drying & maturing boxes to move them into a new room that allowed me to quadruple production. However what I found out later on was the new room had a climate that was even more unpredictable (among other factors). . The cheese was still loved & enjoyed however it was a bit too hard & dry while impairing the development of flavour (I'm fussy and 99% perfectionist so can pick up on these kinds of things 😂). . Maturing / Aging cheese requires the perfect balance of temperature, humidity, air circulation, care, and more. The new cheese room was failing but now, I've finally managed to get it under control. Some may have tried the improved products already, but all cheese dated from 3rd March will have the improved texture & flavour. I think the new cheese is I pretty much all I'm selling now. The cheese is still a semi-firm cheese, but now, it's no longer brittle & dry. It has a better creamy mouth feel with that strong distinctive sharpness/tanginess that I rave about. It has a slight buttery finish & you can still grate it. Nothing in the recipe has changed. Only environmental factors. And I hope everyone enjoys it more. I keep going on about it, but texture is very important in food, especially in cheese. If someone is going to make a hard cheese then its gotta be done right 😅 Cheese is more then its ingredients 😜

Okay I misjudged my salting technique with this one. Things have gotten out of control to fast. Also shows that it loves is extra humid environment I gave it. Will be fine I hope. P.S. Tag a non-vegan blue cheese lover just to show off!

Is it true? Am I the only person out there making cultured hard vegan cheese?

Market this Sunday at @tfsundaymarket and then Monday at the @stnicksmarket vegan market. I bring vegan cheese. You bring the monies. kythxbi ❤️🧀

Vegan Feta Cheese - shocked a dairy feta cheese maker, made a Greek happy, adored by my followers, and most importantly, approved by what seems as an old school Greek mother 😅

I'm just going to leave this here. Yes, it is the real deal. Talk amongst yourselves...

We all love to label things. It's what we do whether it's race, gender, religion sexuality, diet, lifestyle, status, mental health craziness, and anything else of the never ending list. Cheese is one of those. Coming from my short background in dairy, I obviously know my cheddar cheese is not really a cheddar, and nor is a cheddar a hard cheese (semi-hard. A hard cheese is a parmesan). Despite the use of dairy, I still have the utmost respect for how cheese is made based on the methods, locality and more. Cheddar is, of course, the place but also the method of creating the cheese (cheddar-ing). It's why I should stop using it. The only reason why I chose to use names like Cheddar was because it helps people identify what my cheese is like without confusing them with a long spiel (cheddar & wensleydale cross - firm yet creamy. Strong, tangy and a bit sharp). Now that I have established a good foundation with the business, I think it's time to start renaming my cheese. I'm not a fan of using weird names, and though the locality could be used, "Keynsham" doesn't sit right with me. I'll still be calling it cheese but it needs something else. I rather not call it semi hard cheese as I'm childish. I may very well end up going down the weird route and make up a word 😅 Maybe use a combination of words. Keynchewdar cheese (keyn-chew-dar, Keynsham Cashew cheddar)? Keynchewfe cheese (keyn-chew-fe, Keynsham Cashew feta)? Or maybe a word that encompasses the texture of the cheese? Firm, yet creamy..... Creim... That's the best I got at the moment 😂 Ideas? Need a words Smith 😂

Without a doubt you guys are spoilt for choice ❤️ Reposted from @emisgoodeating - Here are some excellent vegan cheeses: @crummysummy @iamnutok @mousesfavourite 👍👍. . . Proper hard vegan cheese made by @crummysummy - properly ageing and smoking ... feta at the top, original cheddar and smoked. Yeah, they’re off the charts 💯 . . ➡️➡️ Swipe for some very fine soft cheeses. @iamnutok truffled, ash and even pâte! And the rind, soft cheeses are from @mousesfavourite - camblue and the camembert. All soooooo good👌 . . Everything but the camembert came from @lafauxmagerie and the Camembert from @mscupcakeuk. Kudos to the makers and to the vendors. One thing though, the @crummysummy hard cheeses are not (yet) in the display case or listed on the blackboard. ASK for them! . . . . #brixton #brixtonfood #brixtonfoodie #brixtonvegan #brixtonvegans #veganaf #eatplants #cashewcheese #cleaneating #cleanfood #ukvegan #entrepreneur #foodblogger #ukvegans #foodinstagram #foodlover #foodphotography #healthyeating #healthyfood #plantbased #instavegan #smallbusiness #veganbristol #vegancheese #veganfood #veganfoodporn #veganfoodshare #vegansofig #veganuk #whatveganseat

No shortcuts taken in my creations. The base cheese is cultivated naturally using my Lactobacillus based can which create a very young cheese with a strong tangy and sharp flavour. The Smoked Cheese itself is Cold-Smoked outdoors for ten hours minimum using Maple Wood for a robust flavour with subtle sweet notes. No artificial cheese flavours. No miso, no soy, no nutritional yeast. Not even liquid smoke. Just good old fashion snobbery techniques. Hence the price tag 😬😂

Few highlights from today's vegan fair over in Witney. Didn't managed to get a lot of photos taken but what's on show here are: @darkmoonvegan. Crossed paths once again with Dan and his massive chocolate balls (giggidy 😉). Didn't get any this time because my head won't let me but they are good. @vegemental. This morning a picked up a mixed salad box and it was on point. I didn't cheekly crumbled some of my vegan original cheddar. These guys are local to Witney too! Lastly, @openheartchocolate surprised me with this dense chocolatey bar that was so yummy. My head let me eat this one because it was sweetened with natural sugars. Joys of having an unhealthy relationship with food 😅 Thanks to @cotswoldveganevents / @veganfairs for having me. Too the Witney folk that fell in love with my Cheese today, don't forget that I'll try and get on touch with your local deli & independent food shop. Your help in convincing them off demand will help though 🙂❤️

Witney's first vegan fair is nearly ready!! It's my first time in the area and I quite like it here 😁 Plenty of green & shops 😅 Im here with lots of other great stalls (@darkmoonvegan, @sharaf_natural_food & @goodcarmafoods included) till 3pm. Plenty of samples are available for this who never tried my vegan cultured hard cheese 🙂 Sunday, March 10, 2019 - 10:00 AM 3:00 PM. Witney Corn Exchange, Witney, OX28 6AB. Hosted by @cotswoldveganevents & @veganfairs.

No matter how much praise or encouragement I receive, I always doubt myself. Not just in my products but every inch of my body & personality. It's been ingrained into a lot of our DNA. It's why I like this comment that @mookeskincare sent me to remind me of what matters. Today is another work free day. Sort of. First need to drop the "never ending samples" to Bristol businesses to pursade to stock my products and hope it convinces then despite the premium cost. Probably need everyone's help to convince them 😅 After that, need some sun to make me feel good so heading into Central Bristol with the hubby. Wherever you are, whatever you are doing... Something something *words of wisdom here*. What? If I can't deal with my own mental health issues, I can't give advice on it 😂 Enjoy the day, the sun, and some cheese ❤️

@lafauxmagerie has been restocked with lots lots of vegan cheddar and feta. Go buy it all so they can place a new order with me which all leads to me being able to afford a new kitchen and being able to make my 6 month aged vegan hard cheeses 😂 They open from 11am today I believe. . . . . . #brixton #brixtonfood #brixtonfoodie #brixtonvegan #brixtonvegans #veganaf #eatplants #cashewcheese #cleaneating #cleanfood #ukvegan #entrepreneur #foodblogger #ukvegans #foodinstagram #foodlover #foodphotography #healthyeating #healthyfood #plantbased #instavegan #smallbusiness #veganbristol #vegancheese #veganfood #veganfoodporn #veganfoodshare #vegansofig #veganuk #whatveganseat