Koji Cheese (Dairy Fermentation Japanese Style)
Fresh cheese coated in shio koji develops a rind-like texture and layered flavor that blurs the line between Japanese and European fermentation.
Ingredients
| 9 oz (255g) | fresh mozzarella, ricotta, or firm cream cheese | |
| 3–4 tablespoons | 45–60 ml | shio koji, smooth |
| 1 teaspoon | 5 ml | fresh thyme or herbs of choice, optional |
Instructions
- Pat the cheese dry. 2. Coat all surfaces generously with shio koji and press the herbs on if using. 3. Place on a rack over a plate and refrigerate uncovered for 48 to 72 hours; a slightly firm, savory outer layer will develop. 4. Scrape or rinse off most of the shio koji before serving. Serve at room temperature with crackers, bread, or alongside fresh fruit. Best consumed within 3 days.