There is possibly nothing more delicious and versatile than cheese: Parmesan, Camembert, Brie, Bleu, Comté, Trou du Cru 😉 and much, much more! I love cheese, but cheese doesn’t seem to share a similar feeling towards me (or to a majority of the autoimmune folks for that matter)… As a desperate cheese foodie I tried to reintroduce dairy in a number of occasions, experimenting with goat & sheep yogurt and cheese, but I suspect that my gut is still leaky (due to different stressors) and cheese remains a problematic food item for me. Luckily, I am ok with ghee or goat butter in small quantities.
When I embarked on the autoimmune paleo diet I went through a period of grief over missing cheese as I was ready to give up everything: bread, chocolate, fluffy cakes, but cheese! In France I felt spoiled by an impressive variety of cheeses and this is where I’ve tasted the most delicious ones. Back in Canada I’ve discovered nutritional yeast, which sort of reminded me of certain cheeses, a bit stinky so to speak 😉
I’ve been working on this Parmesan cheese recipe for a while with my French hubby assuming his habitual role of the Guinea pig. In my initial trial I used a virgin coconut oil but my husband said that he could taste a coconut flavor, which is not what we are looking for in cheese. So, the next time I made it with a refined coconut oil, which gave it a more neutral taste. I used lemon and apple cider vinegar to balance out a strong yeast flavor and added probiotics, as cheese without beneficial bacteria loses its nutritional purpose. So, little by little this recipe has got its final shape and taste.
- In a food processor mix together all the ingredients except the probiotics.
- Next add the probiotics and pulse to incorporate.
- Pour the batter into a tupperware and place in the fridge until the cheese hardens, minimum 30 minutes.
- Serve and enjoy!