Let’s Make Vegan Cheese" – My Time in the French Countryside became a Book on Cheese!

🎉 BIG NEWS! My book "Let’s Make Vegan Cheese" is finally here — and for a limited time, you can get it for 50% OFF! (More on that below)

But first, let me tell you the story behind this book — because it’s been a long, delicious journey.

From France to Your Kitchen: How This Book Was Born

Back when I lived in France, I spent a lot of time in the countryside with my partner's family that crafted artisanal dairy cheeses. I fell in love with the process — the aging, the cultures, the terroir — but there was one big problem: I’m lactose intolerant.

Instead of giving up, I asked: "What if I could make cheese like this… but vegan?"

After years of experiments (and many, many failed batches), I cracked the code. I studied French fermentation, trained in vegan cheesemaking, and even learned tricks from Greek feta producers, in Greece and curated cheeses from Minas Gerais, in Brazil. Now, I’m sharing everything in this book — so you can skip the mistakes and go straight to making incredible vegan cheese at home.

What’s Inside the Book?

This isn’t just another vegan cheese guide. It’s a deep dive into real cheesemaking — just without dairy. You’ll learn:

🧀 Fermented Vegan Cheeses (Gorgonzola, Camembert, Burrata, Feta)

🔥 Melty "Fake" Cheeses (Pizza mozzarella, stretchy cheddar)

🥛 Probiotic-Rich Yogurts & Spreads

🇫🇷 French Techniques (Adapted for plant-based milks)

Plus: Troubleshooting tips, aging tricks, and my favorite quick cheeses for busy days.

Special Launch Offer: 50% Off!

From April 6th to April 13th, I’m offering a 50% discount for my early readers!

👉 Grab your copy here: [Insert Link]

(Want a preview? Here’s a sneak peek of some recipes!)

[**INSERT IMAGE 1:** *Cover of "Let’s Make Vegan Cheese"*]

[**INSERT IMAGE 2:** *Aged cashew camembert on a wooden board*]

[**INSERT IMAGE 3:** *Melty vegan mozzarella on pizza*]

Who Is This Book For?

✔ Vegans who miss cheese (or want healthier options)

✔ Lactose-intolerant folks tired of bland store-bought vegan cheese

✔ Home cooks ready to try fermentation

✔ Foodies curious about French & Greek cheesemaking techniques

✔ Cheese specialists these are real cheese and should be known and appreciated by everyone

Why This Book Is Different

Most vegan cheese recipes rely on nutritional yeast and starch — but this book teaches you how to ferment, age, and develop real depth of flavor. Whether you want:

- A 30-minute melty cheese for nachos

- Or a 60-day aged wheel to impress your friends

…this book has you covered.

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This book is my love letter to cheese lovers who thought they had to give up flavor to go plant-based. I hope it inspires you to get creative in the kitchen!