I'm the Quality Manager at a vegan cheese manufacturer here in the USA.
We are cashew based, and use traditional cheesemaking techniques (culturing, aging, etc.) with a non-dairy base. I am new to the field/position, but am a quick and thorough learner, with a scientific mind! It's pretty much a department of n=1, but I swear I get along with others :) After an initial jumpstart from outside consultants, revising and implementing a HACCP plan, sanitation system, PEM program, and everything else has fallen solely in my hands. I'm ready to press on, though!
Working with a non-traditional product, I'm finding I have lots of questions, and have found myself searching through threads here after doing a Google search on several occasions...so I figured I might as well create an account :)
I hope to learn much and share what I can,