aroundthewhey

aroundthewhey Woman owned vegan fromagerie startup. Cheeses crafted through a combination of traditional and modern techniques.

It’s 100% delicious & dairy free because we get Around the Whey!

I’ve got culture. Or at least I will soon. Prepping some roqueforti inoculated cashew paste in an attempt to make a lazy...
05/04/2023

I’ve got culture.

Or at least I will soon. Prepping some roqueforti inoculated cashew paste in an attempt to make a lazy blue cheese. Y’all know I like to keep it experimental around here. Wish me luck🤞🏻

After a brief hiatus, this curd nerd is getting back into the swing of things! I went dormant for a hot minute due to so...
01/18/2023

After a brief hiatus, this curd nerd is getting back into the swing of things! I went dormant for a hot minute due to some equipment issues and a couple other bumps in the road, but now I’m back on track and ready to make some cheese!!!

Hey y’all! I’ve been off my rind grind for a hot minute but I’m going to be revamping my fermentation station real soon ...
11/15/2022

Hey y’all! I’ve been off my rind grind for a hot minute but I’m going to be revamping my fermentation station real soon so be patient with me and I’ll do my best to make it worth the wait!

Well I got a bit impatient and had to chop into this wheel of cashew brie before the rind fully formed. It’s 3 months in...
09/12/2022

Well I got a bit impatient and had to chop into this wheel of cashew brie before the rind fully formed. It’s 3 months in the making and I was getting anxious about the flavor development, texture and possibility of spoilage.
Much to my relief it was pretty dang tasty, smooth, creamy and had no trace of spoilage!

Ash Ripened Cashew Brie.This little baby has been cultured with homemade kombucha and inoculated with penicillium candid...
08/31/2022

Ash Ripened Cashew Brie.
This little baby has been cultured with homemade kombucha and inoculated with penicillium candidum. Now these sassy little wheels are blooming up a storm in their little makeshift cheese cave. Can’t wait to sample a shmear on a cracker, or a good slice of sourdough!

Wilmington has some wonderful artisanal producers, who’s goodies would pair with these creamy little ash ripened cheeses?

Tag your favorite local artisanal creator in the comments!

Cut into the Espresso Rubbed Walnut cheese today! The flavor is not quite where I want it, but the texture is delightful...
08/04/2022

Cut into the Espresso Rubbed Walnut cheese today! The flavor is not quite where I want it, but the texture is delightful and the paste didn’t go rancid on me (which is a common problem with walnut cheese). It’s still a work in progress but I like where it’s headed!

Grape leaf wrapped Sunflower Cheddar headed for the dehydrator. It’s gonna be a long couple of days waiting to see/tast...
08/04/2022

Grape leaf wrapped Sunflower Cheddar headed for the dehydrator. It’s gonna be a long couple of days waiting to see/taste the results!

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