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Peel the potatoes and cook until soft.
Mash thoroughly until only a fine pulp remains.
Let it cool completely.
Puree with the remaining ingredients until a velvety cream is formed.
For herb cheese, mix half of the pureed cheese mixture with lavender, thyme, and pink pepper.
For fiery hot cheese, put the chopped dried tomato into the other half of the cheese mixture and stir in chili flakes.
Put the raw cheese mixture into a pan and carefully heat it over low heat, stirring regularly.
As soon as the first bubbles form and the potato cheese starts to boil, remove from heat and fill it into small, lightly oiled plastic containers.
Place the vegan potato cheese in the fridge for 4-5 hours without a lid.
For aging, soak the cheese wheel in red wine for 2 weeks, then mature in a wine refrigerator at 14° for 6 weeks, rubbing with salt every 2-3 days.