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Yes, and this is a regular thing for me now. I make a small pot every couple of days. Some plain, some with herbs, some with chilli.
Edit: For those wondering, it’s a soft cheese, a bit like Boursin.
There is an excellent site https://fullofplants.com/vegan-aged-camembert-cheese/ for Camembert style cheeses. Made some a few years ago when I had space for a ‘cheese fridge’. It was excellent.
Good - get them installs rolling.