Rinse 2 cups raw nuts to remove dirt. Cover nuts with 2 cups fresh water and boil ten minutes with sprinkle of himalayan seasalt to kill any wild spores, mold, or bacteria, cool. They will double in volume to 4 cups. Drain and rinse the nuts, add 2 more cups of fresh water, pour into processor, pulse till supersmooth, you got fresh delicious rich cashew milk.

Pour milk into cast iron bowl and inoculate cashew milk with Tbs blue cashew cheese to start fermentation, add Tbs molten lukewarm coconut butter to feed the mold fermentation and Tbs fresh lemon juice. Cover with cast iron lid to keep the airborne wild bacteria away. Ferment, cheese will increase in volume by 50%.

To make regular cashew cheese, add coconut oil to cashew milk with lemon juice, lid on. Let ferment 90 days. Ready..

When the blue mold appears on the surface, usually after a week or more, poke the skin of the cheese with a sanitized chopstick to push the blue mold inside the cheese.

When ripened till solid, loosen cheese from cast iron mold by inserting knife between cast iron and cheese. Wrap each cheese in parchment paper. With apple corer, remove a sample of blue cheese for next blue cheese making, keep core sample wrapped in plastic wrap in fridge. Rub cheese wheels with sea salt, dry and harden in fridge till flavor is fully developed, 90 days. Enjoy.