Soak cashews overnight. Drain and rinse. Blend cashews and salt to a fine paste. Transfer the paste to a glass container and close with a lid. Allow the cheese to ferment for 24-48 hours (depending on the climate) in a dark place (I placed it in the oven NOT ON). These cheese will be airy and sour.
Add coconut oil, cranberries and pistachio. Mix together until well combined.
Shape into a cone, and decorate with cherries, grapes and rosemary.