Michaela Grob News Today

I expected the first Vegan Cheese Summer Camp to give me some tips, but I didn't expect the global gathering to be so heart-warming

April 16, 2021Updated 3:03 p.m. ET The pleasures of a bloomy-rind cheese begin before you slice into it — the softly wrinkled wheel, dappled and dimpled like the face of the moon. The promising stink, getting stronger by the minute. But I considered the velvety rind of a two-pound Barn Cat with more than a glint of skepticism. This cheese was made of cashews and coconut, run through with a dark line of vegetable ash, and I doubted these ingredients could undergo any kind of meaningful transfo...