There are many types of starter cultures that can be used in plant-based cheese making. Miso is one of my favorites. Its mild, naturally aged, rich, slightly nutty flavor beautifully lends itself to aged plant-based cheeses. I recently started a new holiday tradition in which I begin making this cheese at the beginning of December. Once the initial culturing process is done, I form the cheese block, rub it with sea salt, and set it on a wire mesh rack in a cool space to allow it to ferment for the remaining days until Christmas Eve. Then Curtis and I enjoy a beautiful holiday cheese platter with this cheese as the star. With three weeks of aging time, it develops a firm texture and a sharp taste that is delightful with pomegranate arils (seeds), mandarin oranges, walnut halves, and figs, making it the perfect Christmas cheese and a wonderful, unique holiday tradition in our home.