***Postal Customers – Save money on postage by ordering more than one cheese per order!***
Rejuvelac is a vegan ferment made from sprouted wheat grains. The active organism is lactobaccilus, the same bacteria responsible for the tang in dairy cheese, though ours have never been anywhere near a dairy product! It’s a naturally occurring bacteria which can also be found in kimchi and sauerkraut. The rejuvelac works with the ingredients in our cheese to give a long-lasting, complex and tangy flavour. You will not find a commercial vegan cheese alternative which tastes as good as this, and the great thing is, it improves with age! We now have a selection of cultured and aged vegan cheeses made with rejuvelac. They keep up to a month in the fridge, although it doesn’t need to, as it tastes so good it won’t be around that long. We have three cultured cheeses: Sharp White Cheddar, ‘Blue’ and Chevre, giving a great choice for sandwiches and cheeseboards alike. New to our range are our aged cashew cheeses, Stilton and Camembert.
Aged Vegan Cheeses
We are now producing aged cashew-based stilton. This uses acidopholous and salt as preserving agents and traditional mould (Penicillium Roqueforti) for that essential blue cheese flavour.
This vegan stilton has a creamy texture with the tangy, earthy flavour associated with dairy stilton. The tang comes from the probiotic acidopholous and lends a similar taste to that of dairy cheese. The cheeses are aged for seven weeks in closely-controlled conditions, and turned each day to ensure an even growth of the P. Roqueforti. Awesome on crackers or crumbled into a salad. Each is approximately 150g.
Cultured Vegan Cheeses
We have three cultured cheeses: Sharp White Cheddar, ‘Blue’ and Chevre, giving a great choice for sandwiches and cheeseboards alike.
The cheeses are available on my stall or you can order via paypal. They come in a 4″ ‘wheel’ for £5.00 (approx 150g) each.
This cheese has a complex, long-lasting tang created by the pro-biotic acidopholous. The nutritional yeast, mustard and onion powder is reminiscent of dairy cheddar. The silky-smooth texture makes it great to spread on crackers or crusty bread. Put in the freezer to firm it enough for grating.
The ‘blue’ in this cheese comes from spirulina, and the blend of ingredients gives it a slightly nutty flavour with a deeper note, but the same long-lasting tang as the Sharp White Cheddar. Delicious served with apples or grapes, just like dairy blue cheese.
This is a non-goat cultured goat’s cheese with a milder taste than the Sharp White or Blue. It comes in herb-covered rolls approximately 150g each, which are great for dinner parties and can be purchased through paypal.
Vegan Parma Cheese
This cheese does not contain rejuvelac and uses vegan lactic acid for the tang. This cheese is best kept frozen for grating. It can be used in pesto, grated onto a spag bol or soup, or chopped into salads. In my opinion, better than dairy parmesan, but I might be very slightly biased.
Sometimes only that stretchy, melty texture is good enough. Our vegan mozzarella has kappa carageenan to let it melt in the oven, and tapioca flour to give it stretch. Nutritional yeast gives a cheesy flavour and vegan lactic acid provides the tang. Perfect on pizza. £3.00/round (approx 150g). Not available by post.