FAQ

 

Q - What is the Rind of your Cashew Brie made from?

A - The rind of Brie is made by inoculating Penacillum Candidium into our Cashew “cheese”, it's a completely harmless fungus which gives brie its taste and the rind. You can eat it, or not, up to you: you are supposed to.

Q - How long does the Cashew Brie last?

A - Each round of Cashew Brie will have a “best by:” date on it. If the Brie is past the “best by:” date, it will most likely still be good to eat. However, as the Cashew Brie ages, it will continue to dehydrate may become less creamy. After you have cut the Brie, we recommend you consume it within 7 days.

Q - My Cheese seems to be growing mold on it after I cut into it. Has it gone bad?

A - Once you’ve cut the Brie, if you don’t get back to it, the rind will continue to develop and grow onto the side(s) that you’ve cut into. It will look the tiny little white growth. This is completely normal and still good to eat. If the mold that is growing is blue or black, this is a sign of bad contamination and should not be consumed. After you have cut the Brie, we recommend you consume it within 7 days.