Lemon Zest Almond Cheese

This is an adaption of one of Miyoko Schinner's recipes from her book, Artisan Cheese. I love the dryness from the almonds and the extra bite that the lemon zest gives it!

You will need:

• 1/2 of the basic almond cheese recipe (About 1 cup of cheese)
• 1 tablespoon grated lemon zest (use an organic or unwaxed lemon)
• 1 teaspoon lemon juice
• 1/4 teaspoon sea salt or pink Himalayan salt

Mix the lemon juice, lemon zest and salt into the almond cheese.
Line a cheese mould with a piece of cheesecloth. Make sure it's big enough to fold over the finished cheese.
(I always boil the cheesecloth before using it. You don't want bad mould growing on your cheese.)
Sprinkle some extra lemon zest onto the cheesecloth-lined mould. This will be the top of your cheese.

Add 1 tablespoon lemon zest

1 teaspoon lemon juice

Sprinkle some lemon zest on the bottom

Spoon in the cheese, pressing it down slightly as you go. If you want extra lemon zest around the sides, add some before pressing the cheese to the sides.

Spoon the cream cheese into the mould

Sprinkle some extra lemon zest around the sides of the cheese

Smooth the cheese down and add a little more lemon zest (optional, as this will be the bottom)

Now fold the cheesecloth over the cheese, pressing it down gently. Keep folding the cloth over until the cheese is completely covered.

Fold over the corners of the cheesecloth

One by one, flattening it a little

Until you have wrapped up the cheese completely

Now it's ready to go into the fridge. Leave it undisturbed for a few days or a week or two to ripen. I rarely leave my cheeses in the fridge longer than a week as I get impatient to eat them.
Once the cheese is ready, you can eat it as is, but if you have a dehydrator this cheese definitely deserves a rind!
Gently peel away the cheesecloth and carefully place the cheese on the dehydrator tray.
Dehydrate at 105°F for 24 hours. Turn the cheese over half way through.

 Enjoy on crackers or raw veggies! xx