The Craft Behind the Cheese
At La Fauxmagerie, we’re redefining what plant-based cheese can be. Our artisan fauxmage is crafted from wholefood ingredients like cashews, butter beans, and sweet potatoes – not starches or fillers – and aged using traditional cheesemaking methods. From slow fermentation to natural blue veining, discover how we combine innovation with time-honoured craft to create the finest vegan cheese.
Let’s take a look behind the rind.
Butter beans, cashews, and sweet potatoes – wholefood foundations
Every one of our cheeses starts with ingredients you might already have in your kitchen. Butter beans form the rich, creamy base of Camemvert, giving it that indulgent texture without a drop of dairy. Cashews bring silkiness and depth to our Camden Cultured range – their natural fats transform through fermentation into that buttery, spreadable perfection. And sweet potatoes lend Balham Blue its mellow sweetness and stunning hue.
These are wholefoods that don’t just replace dairy – they redefine what plant-based cheese can be.
Fermentation: the magic behind Camden Cultured
Just like traditional cheesemaking, time is our most important ingredient. The cultures we use work slowly to develop flavour and texture, turning a simple blend of cashews and seasoning into something far more complex. The result? Camden Cultured’s signature golden rind and subtle tang – a cheese that balances richness with a bright, cultured bite.
Slow fermentation isn’t the quickest route, but it’s the right one.
Blue veining, naturally 💙
Our blues – Brixton Blue and Balham Blue – are marbled with distinctive veins that form during ageing. Rather than using synthetic shortcuts, we encourage natural mould development through careful temperature and humidity control. It’s a process that takes weeks, not days, and rewards patience with those gorgeous blue streaks and the unmistakable tang that follows.
A little colour, a lot of care
You’ll notice Balham Blue’s vibrant, golden-orange glow. That comes from annatto, a natural pigment extracted from the seeds of the achiote tree. It’s the same ingredient used in traditional cheddar, and it adds warmth both to the colour and the flavour profile. It’s a small detail that reflects our approach to every part of the cheesemaking process: thoughtful, natural, and guided by craft.
It’s not just plant-based cheese. It’s fauxmage made properly: wholefood innovation meets time-honoured craft.
