Tofu that Passes for Cheese: Rau Om’s Amazing Tofu Misozuke

My favorite new cheese discovery is creamier than the softest brie and as funky as a ripe wedge of blue. It’s delicious spread on crackers, and I hear it makes for a mean mac ‘n’ cheese.

Here’s the thing: The tofu misozuke made by Rau Om, a Belmont, California-based company, isn’t really cheese at all. The product is, as its name suggests, made from tofu that has been cured with miso and allowed to age for two months.

For vegans and other people with dairy restrictions, the tofu misozuke is about as close you can come to experiencing the real deal — not just any cheese, but the long-aged, intensely flavorful, and delightfully stinky varieties sold at high-end cheese shops like Oakland’s Sacred Wheel Cheese Shop (4935 Shattuck Ave.), the product’s only East Bay purveyor.

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