Xanthan gum

Xanthan gum is a thickening agent that adds a gooey, slightly stretchy feel to some of the cheeses in this book. It is produced by a process that involves fermentation of sugars by the bacteria Xanthomonas campestris. It is available at natural food stores and online. Leaving out the xanthan gum in the recipes where it is called for won’t affect flavor, just some of the texture. Guar gum can be substituted in most of the recipes. Where possible, I call for using tapioca flour to achieve the same results.