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Deli Devi


Now You Can… Enjoy “Real” Award-Winning Aged-Cheese.
Using the 100% plant-based techniques Deli Devi is famous for.

Finally – “Gourmet Cheese” is back on the menu. Now, you can enjoy…

The full flavour and mouthfeel of mature cheese
A complete cheese board experience

From the Kitchen of Jéromine…
Koh Phangan, Thailand

Jéromine Navi

Owner of Deli Devi, Plant-Based
Chef & Artisan Cheese Master

I’m the French master chef, the artisan cheesemaker… And the owner of the award-winning Deli – called “Deli Devi”.

My Deli is famous for its plant-based chocolate and aged cheese…

And today, I’d like to give you the secrets to my award-winning plant-based aged cheese recipes from the comfort of your own home!

100% Plant Based and Guilt-free!

Finally – Enjoy the complex and full flavors of aged cheeses like…

Mature Cheddar

Cashew Blue

Truffle Cheese

Cumin Gouda


Smoked Gouda

How To Make Our Signature
Aged Cheese

Discover the No-Dairy Secret to Award-Winning Plant-Based Cheese!

Unveil the truth: You can craft gourmet cheese without dairy, surpassing traditional flavors. This award-winning, guilt-free cheese is a superfood for gut health, promoting overall well-being.

Join hundreds who’ve mastered this art in live workshops. Soon, your friends and family will be raving about your extraordinary plant-based cheese. Unlock the secret to superior taste today!

Now You Can Enjoy
Award-Winning Aged Cheese.

Unlock Gourmet Flavors: The Secret to
Plant-Based Aged Cheese

Did you know? Plant-based cheese, when crafted properly, is gourmet food with authentic aged cheese flavors that surpass traditional dairy. The real taste of cheese doesn’t come from dairy ingredients. Similar to fine wine, aged cheese develops complex flavors through traditional slow fermentation techniques. Delight in the richness of plant-based aged cheese – a true culinary experience!

Ancient Wisdom in Cheese Making:
Gourmet Plant-Based Delights

Crafting cheese dates back thousands of years, rooted in Neolithic traditions of food fermentation. Today, we understand the science behind fermentation, enhancing the flavors of sourdough, wine, and cheese, contributing to our well-being.

The term “cheese” originates from “Kwat,” signifying a process of traditional fermentation, creating intricate sour flavors. Applying these methods to plant bases like nuts and seeds produces better-tasting cheese than traditional dairy.

The flavors of plant-based aged cheese surpass traditional counterparts when the right fermentation methods are applied. Like fruit, the taste needs time to ripen, and the fermentation process cannot be rushed.

Achieve the sweet spot by letting your cheese mature for 4-6 weeks, although “younger flavors” are an option. Regular, loving care is essential for flavors to blossom and to create the desired feel and texture, making artisan cheesemaking perfect for home.

This hands-on approach is the magic behind it all, making artisan cheese a unique creation not found in stores. Embark on the journey of crafting your own gourmet aged cheese at home!

Instant Access From Any Device – Anywhere in the world start TODAY!

Big Factories Can Not Mass-Produce This.

This is really important for you to know!

This is why you can not find “real, fermented” plant-based cheese in the major stores.

(And perhaps… why you might not have ever tasted “real” fermented plant-based cheese like this before!!!)

You see, the food industry is aggressively competitive. They can not afford to use slow and loving artisan cheesemaking methods.

Major food producers have high costs. And need to achieve economies of scale.

Furthermore, they must adhere to strict regulations. And need to eliminate variability from their supply chain.

Simply put…

They are not competitive enough if they use proper artisan fermentation methods.

This is why they need to find synthetic shortcuts…

They “Fake” the Real Flavours of Fermented Cheese.

Major food producers need to use hyper-processed food hacks…

To be competitive, they need to fake the real “flavours and feel” of real plant-based cheese.

That’s why they add acids, artificial flavourings, thickeners, and other highly-processed ingredients.

It’s a sad truth –

It’s just too difficult and expensive for large-scale food producers to use the proper handmade fermentation techniques required…

But with plant-based cheese – Their shortcuts simply don’t work.

You can feel and taste the difference – And it doesn’t taste good!!

As almost anyone who has tried “imitation cheese” from the stores will tell you…

“Imitation cheese is dreadfully disappointing!!!”

If only they knew the truth…

Those people are being disappointed by fake cheese!!

But what’s worse…

They think all plant-based cheese tastes “fake” like that – Not true!!

Most people don’t know there is a major difference between “fake” and “real”, fermented plant-based cheese.

Because actually…

When created with real fermentation techniques – artisan plant-based cheese is truly a gourmet food in its own right.

But the “real, aged cheese” flavours can only be created by handmade fermentation methods…

“Real Cheese” Can Only Be Made By Hand.

That’s the only way to get the distinct “real cheese flavours” that we know and love.

And this is all part of the true origin of my deli…

In the early days – It took a lot of time and effort to discover the right techniques…

But when I figured out the proper artisan methods – My home cooking was instantly transformed… and friends went nuts for my cheese!!!

Soon I opened my boutique deli – Then quickly started to get a lot of orders from local restaurants…

So we launched a small factory to meet the demand… and learnt the limitations of why making this quality of cheese is only possible in small batches.

Quality is our most important value!!

We also had a lot of requests to teach this amazing skill. So we started to run cheesemaking workshops.

To our surprise – Despite how expensive these workshops were to run, the demand kept on growing – And we continued to receive more and more requests from people in other parts of the world.

So we knew what we had to do…

And today, I’m so happy to invite you to join…

Deli Devi’s
Aged Cheese Masterclass

Learn Artisan plant-based Cheese Making.
Enjoy The Real Flavours Of Aged Cheese Again.
All From The Comfort Of Your Own Home.

You’re going to get a lot from this online program. So let’s start with a quick summary:

The Artisan Aged Cheese Masterclass

Online Cheesemaking Course where you’ll learn to master 7 types of classic aged cheese.

You no longer need to travel around the world…

Now, you can experience my aged cheese cooking course – and master artisan cheese making – all from the comfort of your own kitchen.

Each video is professionally made, with beautiful video and high-quality audio.

Each video in this course will take you, step-by-step through the entire process of making fermented plant-based aged cheese.

You will clearly see all the essential details for yourself, which is important because this craft can not be truly learnt from recipes or books.

You will love the clear explanations and demonstrations in this video course. And the ability to see everything happen for yourself.

You’re going to get lifetime access to the course. So you will be able to watch each step again and again.

So there’s no need to worry about remembering all of the important details!! You can simply come back, and watch each step again – anytime in the future.

Simply sit back, watch, and enjoy learning how to make fermented aged cheese.

Master 6 Classic Types Of Aged Cheese

Mature Cheddar

Complete with all the trademarks of classic mature cheddar…
You’ll love her farm-like kick, with a buttery undercoat… Followed by a smooth, lingering, nutty sweet aftertaste. This cheddar will make you jump with joy.

Cashew Blue

Known to convert blue and non-blue lovers alike!
Enjoy her slightly spicy tang and firm texture, which is broken by the blue-green mould veins that run throughout.

Truffle Cheese

Tender and smooth, with an expensive imagination. A luxurious fairy tale of cashew and truffles.
Her oaky aroma dances amongst lighter sweet and juicy notes. This nutty truffle cheese will make you feel oh-so carefree and happy-go-lucky.

Cumin Gouda

This Cumin Gouda always gets eaten so quickly…
You’ll get sweet milk butterscotch flavours, with a little tang – everything a great Gouda should bring to the table. But underneath… The cumin gives you deep, hearty, rich and warm gifts.


Truly French in flavour.
Your new Camembert is both comforting and an extravagant experience…
She has the perfect balance between decadent caramelised butter, with a slight hint of foraged mushrooms. Her aftertaste is almost tangy.

Smoked Gouda

Your Gouda will be creamy and nutty when young, with a distinct fruity tang – Which becomes more assertive, earthy, and complex as you let her mature.
But what makes this Gouda so unique, is how she’s infused with rich, warm, smoked flavours. Truly a remarkable cheese!!

The Deli Devi
Cheesemaking Community

Frequently Asked Questions

Do I need special equipment?

You will need a high-speed blender. Most of the popular blenders will do the trick. We share some of our favourite blenders inside the course. Along with links to make it easy for you.

You probably already have most of the other equipment you need.

There are some small items you may need to buy. But they are cheap and easy to get online. We give you a full equipment list with the course. Along with optional links to make it easy for you to buy anything that you might not have.

Do I need special ingredients?

You will need to buy specific ingredients for the fermentation. These are easy to buy online. And we share links to make this easy for you.

You will probably have most of the other ingredients. We give you a full list of ingredients inside the course. And they are all easy to find in major stores and online.

What is used instead of milk?

Instead of milk, we make this cheese from a base of cashew nuts. Then later, you can experiment with combinations of different types of nuts, seeds, legumes and other plant-based ingredients.

The special fermentation and ageing methods we use to create the “real” flavour and texture of gourmet cheese. You need to try this for yourself!

What is fermentation?

Fermentation is where aged cheese gets its distinct delicious flavours!

Special bacteria are used to break down our base ingredients. This creates a combination of acid and alcohol. With our cheeses, we give them 4 – 6 weeks so the flavours can fully mature and develop.

Is fermentation dangerous?

It can be – If you do not follow the correct sanitisation process.

We will show you the proper method so your cheesemaking is safe. You will know exactly what to do. And we provide additional support inside of the cheesemaking community.

What type of cheese will I make?

The core video course will show you how to make 5 types of aged cheese: Mature Cheddar, Truffle Cheese, Cumin Gouda, Camembert and Smoked Gruyere…

We also recently added written instructions for 2 additional types of aged cheese: Aged Parmesan and Cashew Blue.

In addition – You also will get a written guide on how to create variations of this cheese…

Everything from changing the base ingredients you use in your ‘matrix’… Using different types of bacteria for the fermentation… And how to take your cheese “beyond” – by using different types of herbs, species, fruits, and more. All of which will change the flavours, aromas and textures of your cheese.

This is a lot of fun!

Does this taste “real”?


In fact – many people say it tastes “more real” and “better” than dairy cheese. Truly gourmet cheese in its own right. You need to try this for yourself!!

And we respect and support your opinion too – Because taste is a personal experience. We fully support you in your final decision about how this tastes.

You are fully in control – If you think this is not “real”. You can have a full refund.

Is it hard to do?

It is easy enough to get started – so your first cheese will probably be an instant hit with your friends and family.

But mastery will take time and practice…

This craft is both an art and science that will take some time and experimentation – which is the magic and fun of this beautiful craft!!

What if I don’t like it?

You are fully protected and in control.

If there is anything that you do not like, then no worries!

Just write to our support email and you can have a full refund. 

What if I change my mind?

You can have a full refund!

Just write to support and we will instantly give you a full refund. No questions asked.

I have nut allergies

Then this is not for you – Sorry!!!

The base of this cheese is nuts. This is not suitable for anyone with nut allergies.

Is this suitable for vegans?


There is one ingredient substitution if you are vegan – Which is to use a vegan probiotic (strain acidophilus) instead of a mesophilic starter. This is easy to buy from your local pharmacy or health store. And also, this is easy to buy online.


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