Dolcillo is a fermentino based on cashews, water and salt, with added cranberries and pecan nuts. As a fermentino, its aim is not to imitate any particular cheese, but rather to provide a tasty, healthy and organic alternative to dairy cheese, with a low amount of processing. To learn more about the ‘original fermentino’, have a look at our review of Cicioni.

Dolcillo ripens for 5 days after fermentation, becoming more firm and crumbly in the process. We agree on the tasting dimensions as described on the package. To us, it is primarily a balanced combination of sweet and sour from the cranberries and lactic acid. Also, the taste of the pecan nuts is noticeable.

The cranberries have added cane sugar, and the combination of these contribute to a sugar content of 7.6 grams per 100 grams of Dolcillo. This is the highest sugar content of the vegan cheeses we reviewed so far.

The clear sweet and sour taste of this fermentino is an interesting variation as it is different to other vegan cheeses, so it may appeal to you if you like this taste combination and are looking for a change. In comparison to the other fermentinos we reviewed earlier, we prefer the creaminess of the fresh Fermè with herbs and flowers we had, and the cheesiness of the bloomy rind Camelia.