All this talk of croissants has me thinking about French food. Additionally I picked up a teeny tiny 200g block of Vegusto (piquant) from a health food shop to try, with a massive $14 pricetag. Whaaaat. Admittedly I'm not used to forking enormous amounts of cash for vegan cheese, as I'm currently hosting a Notzarella maker and I make my own nut cheese - both of which are very fresh compared to something imported from Switzerland... But! I finally tried it. Piquant cheese that smells of sweaty gym socks was never my thing, but it's ok. It's a little bit like smokey gruyère cheese, something for putting on platters and crackers.
But what to use it for besides the obvious? I thought I'd find a recipe that used stinky cheese, and I found one for vegan parmesan - a courgette (zucchini), mushroom, brown rice tian from A Vegan Taste of France - so I added double what the recipe called