Ever made cheese? Nope, me either until I got Veg News last month with Miyoko Schinner’s Artisan Vegan Cheese spread (ha, pun intended). I went with the Aged Chèvre with Herbes de Provence. And people this is not something you whip up at the last minute. This took me a week to make and I even had to hire a babysitter for it when we went out of town for the weekend. It didn’t help that it’s supposed to age in a cool room and my coolest room was over 90 degrees. So I had to put it in an ice chest with a cool pack that had to be changed twice a day. My second batch I tried the sharp cheddar and it turned into more of a bleu cheese during the aging process – – a little mold anyone. So out that went in the trash. Nothing like throwing a bag of raw cashews down the chute. I’m ready for my next batch…anyone else up for the challenge?