I created this recipe to layer the creamy, salty, earthy, tart, and fermented flavors of cambozola or blue cheese. I hope you like it and do something creative with the arrangement on your table. My suggestion for the most sinful way to experience this wheel would be to surround it with dark purple grapes and dark rye flat bread wafers (homemade, of course!) Recipe below.
Boutique Burdock Blue
½ C chopped purple cabbage
1/20 T astidafeoda
1 ¼ C raw cashews, soaked overnight
1 C dry raw cashews ground to powder in coffee bean grinder
Juice of two lemons, squeezed
2 T agar agar
1 C water
¼ C burdock root chopped (gobo)
¼ C tahini
2 small cloves garlic
2 T sea salt
¼ C Soy cream
Finely grind prepared burdock, purple cabbage and 1T salt and tahini in food processor. Grease cheese molds. Dot bottom of molds with 1 tsp. of this mixture. Set aside.
Bring water to boil, add agar agar, cook on very low, stirring occasionally for a few minutes. Throw remaining ingredients (but not cabbage mixture!) and half of the lemon juice in food processor and process to fine. Add soy cream mixture and blend well.
Pour 1/3 into mold. Add another teaspoon burdock mixture. Then add more liquid, gently. Repeat this layering process into all of the molds until gone. Refrigerate until solid, then turn upside down, remove and serve.