A Dairy Free
Artisan Cheese Sensation
the Plant-based Casjubert
Artisan Plant Based Cheese Legend
Some people call them "Loveboards"
Used to celebrating a romantic date night at home.
Arranged beautifully and garnished with
pepperoncini, pickled asparagus, olives and Fruits of Love
and assembled with an assortment of the finest cheeses,
you're all set to pamper and to seduce your lover.
Artisan Ashed Casjubert
Our Ashed Casjubert is …not leading the casjubert family but, let me put it this way; ‘my favourite, at the moment.
Hence, you have to bookmark this page and check back, regularly because my taste buds are weird, they always like something new, something different, something that doesn’t fit into ‘Any’ norm except, Health (if you can associate with that).
OK, that was the talking poet in me. If you're not into that, forget it. But, if you want to experience the true craft of artisan, plant based cheese making, you have no choice but to taste my Casjubert. I promise, you’ll roll your eyes and take another bite because you wouldn’t believe it's plant-based cheese.
Today we live more open-minded.
Today we go easier on accepting cuisine changes. Today we are more health conscious. Today we seek other options (some need to). Today, we have the opportunity to discover cheese simply as “Cheese” without the dairy prefix, just like people started to accept milk as ‘Milk’.
Unfreeze your mind from pre-programmed patterns and indulge yourself in a world of plant-based, cheese which present healthier alternatives!
The artisan plant-based cheese ‘Casjubert’
may just be your stepping stone for exploring healthier, plant-based food alternatives!
Our Casjubert features
That's not all but. Its DNA is unique, too.
The moment you bite into and taste a Casjubert, you will never want to miss it!
chemical free100% free of any nasty gremmlins, sycophants, leeches and other ugly unwanteds, food gurus' profit generating 'preservatives, stabalisers, (food)enhanceers or whatever'.
Cruelty freeName anything in the 'Normal, Traditional Food Industry' that is just slightly animal related, our artisan plant based Casjubert doesn't even know about!
Paraben freeNow we go deeper into preservatives. You want shelf life or quality, speak 'Health'? If latter, Casjubert is for you!
Gluten & Soy free!If it was the 50s, no worries. But, it's 2020. Now we need to cut loose, of so much good, because money rules and screws!
Health supportingBecause Casjubert is raw & double fermented, it is rich on nutrients, pre- and pro-biotics, live enzymes and antioxidants. want more?
Plant-BasedPlant-based, raw whole foods. Not only is it part of our grass roots but well known for better digestion and overall wellness. That is what Casjubert is all about and that is why Casjubert is 100% plant-based.
Nutrients & FatsCasjubert is full of it. Oh, you worry about fats? So you should, if you still eat the 'BAD' fats. Swap & Hop, over to Casjubert. Better for you!
Where to buy?
Check our growing stockist list ...or ~
Much & Passion
Before we get into the dry stuff, know One thing!
I grew up in Europe and with Cheese. You can take everything away from me but, Not My Cheese! I love cheese! I breath and talk cheese and now I create cheese because cheese as I once ate (made from dairy), I no longer eat. No! Not because I wanted to save all animals but because I needed to save myself.
If you're curious about the details of this event, you can always read up the ugly story on my jujue about page.
Now you can check the dry stuff.
That's the ingredients, right?
That's why I source only the best and healthiest ingredients for my Casjubert Cheeses .
Let's start with the Cashews. Unfortunately not Australian (I'm not a large corporate firm), but still organic!
What else is in it?
Salt. Pink Himalayan salt, to be correct and yes there is a reason, or two, for this salt to be used in my cheese. Next oils; sunflower, hemp, flax and a few other to make the Casjubert complete. Then there are still two kinds of unique Probiotics, our good old native pepper the 'Dorrigo Pepper' and our own activated charcoal!
Live bacteria, the French, Vegan Cheese Culture!
Don't. Better eat it, instead.
Joke. If you really want to keep (the rest of) it, then keep it refridgerated <4ºC and, most importannt, dry
(Do not wrap it in plastic as you'd suffocate it to death)!
- Your Casjubert Bree is alive, it needs to breath
- Moisture will contaminate your Casjubert and grow bad mold
- Your Casjubert keeps developing, intensivies in taste, as it ages
- But with age it will also get drier and stiffer as it looses moisture.
Got a question? Check our FAQ section or, you may want to suss out some other resources or, if you still haven't found the answer you're looking for,
That can happen.
Did you keep your Casjubert out in the Warm for some longer period, then placed it back into the fridge, again? That'd be the most common reason for the papre sticking and the reason for is a steep drop in temperature and cooling down, again. Check our FAQ section on that for more explanation and remedies. But hey, don't freak out if that happens. Know that your Casjubert is originally wrapped in a professional, micro-perforated, two-lining cheese paper which allows your cheese to breath through and absob potentioal moisture. Again, Check our FAQ section for more.
Still not happy or otherwise concerned over?