After several days air drying in the refrigerator it was time to slice our sunflower seed "cheese." The powdered wakame formed an oceany, vegetal crust that was the first flavor to hit our palates, followed by a rich earthy tang from fermentation, which rounded out into the rich, nutty flavor of roasted sunflower seeds. The flavors worked very well together. It's always exciting to create something unique and delicious. Now we are looking at new ideas for seed and nut cheeses and their coatings. We are also looking at ways to culture and flavor vegetable purees. The various pieces can be assembled into numerous flavorful creations.
Years Past
March 23, 2010
March 23, 2005
