Casjubert Ashed vegan cheese
The taste, texture and smell of Casjubert Ashed vegan cheese are astonishingly similar to its dairy equivalents. So if you like brie/camembert-style cheeses, then look no further.
This 100% natural, double-fermented cheese is also packed with health-boosting ingredients, including live pre- and probiotics.
This ashed version is lightly coated with activated charcoal, adding a bit of extra texture and loading the cheese with antioxidants.
Casjubert cheeses are created in small batches with every wheel being handcrafted according to artisanal cheesemaking techniques and using live vegan cheese cultures imported from France. Each cheese ripens for a minimum of three weeks before it leaves the cheesemaker’s kitchen.
Every Casjubert goes through a two-stage fermentation process which, in addition to the added probiotics, results in loading the cheese with live prebiotics, something not seen in any other plant-based cheese.
Casjubert cheeses are packed with good bacteria that contribute to a healthy gut and digestion, which support overall health and wellbeing.
With the Casjubert being 100% raw, your metabolism also receives a boost of living enzymes, which our immune system falls short in producing enough itself because most of us don’t eat the way we’re supposed to.
All Casjubert cheeses are a good source of vitamins A, C, E, K, B1, B3, B6 and B9, as well as essential amino acids and minerals such as copper, magnesium, manganese, phosphorus and zinc.
Storage and shelf life
Thanks to the two-stage fermentation process, which preserves the cheese in a natural way, Casjubert has a shelf life of up to six months, provided that it is kept in its original packaging and stored in a fridge (max. 4 degrees C), away from moisture.
Please note that the Casjubert is alive and will keep on ripening and developing. Naturally, the cheese will lose some moisture and become firmer.
Do not store Casjubert in an airtight container or wrapped in plastic as this may cause condensation and moisture. This may lead to developing bad bacteria, which will spoil the cheese.