So, if want to help me make fermented cheese like Camembert or Parmesan out of anything else then cowmilk, please get in touch with me. We should be able to use

So, if want to help me make fermented cheese like Camembert or Parmesan out of anything else then cowmilk, please get in touch with me. We should be able to use the same bacteria cultures but need an other substrate. Cashew milk is an option but ideally we want something grown locally. It should not just be green but also make people feel secure about food politics.