Yes! You can have cheese too! Here is a sample of cheeses we can do. We have the spirulina “bleu” Macademia cheese, the “cheddar” Macademia cheese and the bûche, rolled in cracked pepper. Also a Macademia cheese. All these cheeses are made out of Macademia nuts, fermented over 24-48 hours with the help of probiotics. The basic cheese is then flavored and molded. The “cheddar” has also been dehydrated for 12 hours to form a crust. These cheese are very pleasant and variations are virtually unlimited.
You can have cheese too!
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