The great and glorious Miyoko Schinner has launched her vegan cheese line and you’d be a fool not to order her goods. She is a true cheese genius and you’ve never tasted anything like it, vegan or not. GET ON IT. (I just got out of bed to write this post and I do not get out of bed. Ever. This is not a cry for help, I am just trying to make you understand how good this stuff is.) (This might be a cry for help.)
VEGAN CHEESE SHOP OPENING IN WEST HOLLYWOOD (yes, I am screaming this)!! »
I don’t like to use caps locks excessively, but learning about Vromage opening in WeHo in late September makes me want to TEXT SCREAM ABOUT HOW AWESOME THIS IS! VEGAN CHEEEEEEEEESE SHOP, PEOPLE!!!!
Okay, now the facts:
- Chef Youssef is the mysterious, magical man behind this new endeavor
- Cheeses will mostly be organic and many gluten free
- There’s no social media links on their webpage, but Youssef put his cell phone number, so feel free to text him to say how much you love him
- I will eat there all the freakin’ time
- Vegan cheese, ZOMG
I’ll keep ya’ll updated (BECAUSE I’LL BE CAMPING OUTSIDE UNTIL THEY OPEN).
Vromage will be located at: 7980 W Sunset Blvd Los Angeles, CA 90046
(Look for this everywhere soon, but I know they for sure have it at Nooch Market.)
The 6 Best New Vegan Cheeses You Can’t Miss! »
Yes yes, you already know that the world of vegan cheese is wider and more beautiful than it’s ever been before. You’ve got your Daiya in all its myriad incarnations, your nachos are automatically slathered in Teese, your fancy dinner guests demand Kite Hill, and you’re scheduling a trip to NYC to celebrate the opening of the Dr. Cow storefront. In our current times of cheese wealth, how could things possibly get any better, you ask? Why, with more cheeses, of course! Here are a few newcomer brands ready to be shoveled into your gob.
You already know Parmela from the very delicious Parmesean-style topping that’s likely been all over your pasta dishes for the last year. The three new spreads—in Kalamata Olive, Black Pepper, and Original flavors—from Parmela are just as rich and umami-packed as their predecessor. Try mixing a dollop of the Black Pepper onto pasta with veggies for a nearly instant and slightly spicy Alfredo.
This one’s a bit of a tease (NY readers, avert your eyes!) since S+M Vegan’s cream cheese is only carried in the Bay Area so far at Republic of V in Berkeley. But, with top-notch ingredients and constant features in drool-inducing photos on S+M’s Facebook page, this bagel-topper might be worth a trip to the East Bay (from wherever you happen to be).
Remember that time that Artisan Vegan Cheese came out and we all lost our collective minds? It’s happening again. Miyoko Schinner is taking every single away from not having her cheeses in permanent rotation in your fridge by launching a brand new company this summer. Consider the hive appetites whetted. (Creepiest way to say that I’d like to eat this cheese? Maybe!)
This artisan offering comes from Portland, OR, where it debuted in a pop-up shop at Herbivore Clothing Company, which is to say that it had a super auspicious launch. With offerings including Truffled Brie, IPA, and White Cheddar, Ahimsa is certainly not harming my desire to eat cheese! (Vegan jokes! The best ones!)
Who could have imagined five years ago that so many incarnations of aged nut cheeses were on the horizon? The Vegan Sun line comes in seven flavors including Rosemary, Italian Herbs, and Smoke & Spicy, these small wheels keep on turnin’ (us on to the idea of eating more cheese).
Vtopian Artisan Cheeses (pictured above!)
Oh, so you want fancy fillings in your fancy cheeses? Well fine then! Vtopian might be the most ambitious cheese-makers of the new crop, as their cheddars and bries come stuffed and flavored and topped. Peppercorn brie? Spicy white cheddar? Don’t mind if I do and then do again and again until all the cheeses are in my belly.
HOLY SHIT THESE EXIST. That is all.
MOTHEREFFING HIGH ALERT, Y’ALL:
MIYOKO SCHINNER IS STARTING A VEGAN CHEESE COMPANY. This is huge news because her vegan cheese is litereally the best vegan cheese in all the land. THE. GD. BEST.
From her Facebook page:
Vegan cheese! I’ve kept it fairly quiet about my cheese company, and I’m not quite ready to blast all the details to the world, but here’s the initial scoop: Construction is well under way at our facility in Fairfax, California, and the package design is just about to start! I can’t announce yet what the brand name will be, but will do so soon enough. We will have a range of 5 to 10 cheeses available both online and in stores, and will eventually have our own retail store. For more news or to get updates, sign up at http://miyokoskitchen.com/wordpress2/
YES!!!!! I repeat: YES!!!! True story: I went to a holiday party that she catered and ate an entire brie wheel. And half of another entire brie wheel. Then I drank a carafe of fondue and fell asleep on a chunk of cheddar. It was digusting/the best night of my life.
Keepin’ It Kind’s Tofu Chèvre recipe is a vegan cheesy grand-slam! »
Chèvre, olive oil, balsamic reduction*, fresh chopped tomatoes and julienned basil on toasted slices of sourdough baguette.
I am quite the vegan cheese connoisseur, and by that I mean I enjoy all of it**, especially the most expensive varieties! Right now, however, I am living in a place where the only vegan food I can trust comes from my own kitchen, fancy cheese included. There’s no Kite Hill for miles in these parts. I can’t complain too much though, as the olive oil and wine produced here are pretty fab!
Last week I wanted to treat myself, with as little work and ingredients as possible. Fortunately for me, I had bookmarked Keepin’ It Kind’s tofu chèvre, saving the recipe for a rainy day! Just kidding, I live in SoCal now, which means it was most definitely not raining the morning I made this! It was however, reigning Breaking Amish on Netfilx in my kitchen all day, that’s for sure! Man, I loved watching those four Amish and one Mennonite, making their way through the big apple. Oh, how I miss city life!
Alright, enough TV talk (we can use Twitter for that), let’s get to the cheese. I was stoked at just how easy this recipe was to follow, and that the results following were spectacular! I did change it a little, because tahini is not something I ever have on hand, nor was I willing to buy it for a half tablespoon. I substituted a little more miso (which means I should’ve cut back on the salt) and lemon. When this baby came out of the oven it took everything I had not to just eat it by the spoonful. By the time it cooled I had only about half a log left, which I used to make the most delectable bruschetta of my life!
Chèvre, olive oil, balsamic reduction, avocado and julienned basil.
I can’t recommend this recipe enough, as it’s both scrumptious and elegant! I’m making it for every party I host or attend in the future, because the world needs to know about this vegan cheese! My fave part was that not only did I make an artisanal cheese at home, it was a fraction of the cost of most vegan items on the market. I can’t wait to make this pesto and chèvre grilled cheese sammie and then this pizza! Who’s coming for dinner? I heard a rumor that Kristy Turner, of Keepin’ It Kind, may be working on a cookbook and so you better believe I’ll be
ordering online from the seat I’m in right now first in line for that hard copy!
*You don’t have bother looking up a recipe for balsamic reduction, unless you like things exact. I simmered about 1/4 cup of balsamic vinegar for approximately 20 minutes. It hardens as it cools, so don’t worry if it doesn’t seem syrupy enough when it’s warm. Don’t use a whole bottle of vinegar for a glaze you’ll use twice. Or do whatever you want, it’s your fridge space!
**Never the FYH vegan cheddar though. NEVER THE CHEDDAR.
Two things I am infatuated with right now, beets and cashew cheese, together in one gorgeous triple stack of vegan glory. Vegan Food Addict, you’re brilliant.
[photo by Vegan Food Addict]
Product review: medium-spicy Nacheez! »
Great news, vegan cheese-lovers—Nacheez innovator Ilsa Hess has added a new flavor to her line of nacho cheese sauce! What was once only available in spicy or mild is now accessible in a medium spice level. I was generously sent a couple of jars to sample, one of which was simply heated up and poured atop tortilla chips immediately after I ripped the package open—delicious!
For the second jar I wanted to be a little more creative, as my first impulse was to eat it with a spoon over the sink. I’d been meaning to make the Nacheez banana empanadas for about a year, but to be real, it has sounded a little too eccentric for my taste.
I did make the empanadas, and though it is a funky combination of flavors, they’re actually really tasty! The sweetness of the bananas combined with the tang of the Nacheez is an eclectic harmony! Next time I think I’m gonna skip the work of shaping empanadas (okay fine, I really made calzones) and just make a pizza. That way the bananas, uncovered in the oven, will caramelize to their fullest potential (or at least until the pizza dough is nicely browned on the bottom).
Even if banana-Nacheez pizza isn’t your thing, you can enjoy medium Nacheez in a variety of different ways, like my personal fave—a chili cheese dog!
Kite Hill Cheese Is Here »
Meave reported on Kite Hill cheese rumors last month, and we’re back with an update. The rumors are a reality, and the fabled cheese has arrived OTS at Northern California Whole Foods.
We took to the streets to report on the new vegan product that has all the vegans (and omni food-lovers!) dropping their edible panties (and checkbooks!) for. Here’s our HARD-HITTING JOURNALISM:
I learned the following from the Whole Foods in Los Gatos cheese people:
1. Kite Hill has an exclusive contract with WFs and will only be available at Whole Food stores for a year — after that, the rest of the world can have at it.
2. It’s currently only at Los Altos, Palo Alto, and Oakland Whole Foods, but it’ll expand to either 9 or 11 more Northern California WFs “very soon”. They weren’t sure which stores, but they THINK Redwood City and Berkeley are in. Los Angeles folks can try the cheeses at Crossroads, Tal Ronnen’s new vegan restaurant on Melrose, and I think there’s a cheese shop opening up next door or inside the restaurant or something CONFIRM OR DENY PLZ.
3. As of last Friday, all No Cal WF stores were sold out, but the’re supposed to get shipments this week. If you call in advance, make sure the employees look in the dairy case, and not with the vegan cheese!
OK, so what I tried… descriptions from Kite Hill’s FB page:
Costanoa, a semi soft dusted with a piquant blend of paprika and fennel pollen; and White Alder, a soft ripened cheese with a delicate white rind, pungent aroma and velvety texture.
There’s one more flavor — Casuccio, a soft fresh with a supple, silky texture — but they didn’t have it at Whole Foods.
The people working the cheese section at Whole Foods were crazy about both cheeses, but particularly loved the White Alder. They were all genuinely excited about it, and impressed by it.
I sampled it with a professional food critic (an omnivore!) and she thought it was good, if a bit salty. My vegetarian sister liked it a lot, but said it didn’t “trick her” into thinking it was cheese. She mentioned that it was crumbly like tofu, and not creamy like cheese — which was also my experience eating it. However, if the critic or my sister didn’t know it was vegan to begin with, who knows if they would’ve been able to tell.
For my part, I thought it was good. Very good, especially when I ate it as instructed on the Kite Hill FB “info” page.
Costanoa is a semi-soft cheese encrusted with a piquant crust of paprika and fennel pollen. Its texture is smooth and compact, making this cheese excellent for slicing and serving on crackers or fresh baguette rounds. We love to offset Costanoa’s buttery, earthy, peppery flavors with a pairing of fresh or caramelized figs.
Suggested wine pairing: A crisp, zesty dry white wine with citrus or floral notes.
White Alder is a soft ripened velvety cheese with a white, fluffy rind. It has a tangy mushroomy flavor profile with a rich, silky texture and pungent aromatics. This cheese is best served straight from the refrigerator and pairs well with white grapes.
Suggested wine pairing: A dry white wine such as a Chardonnay with fruit or citrus notes or even Champagne.
I did think both flavors were a little salty, but mainly delicious. I preferred the White Alder because the rind was extra fun and reminded me of brie; I would be excited to eat this as part of a cheese plate at a fancy restaurant.
That said, I’m not sure if it’s as revolutionary as all that, but that’s not necessarily a bad thing — the more good vegan cheeses on the market, the better. Plus, the fact that the Whole Foods cheese people were SO excited about it, got me excited, too. Because if they say it tastes like cheese, it must taste (at least kinda) like cheese, right? And if the rich people are willing to switch from their cow cheese to this vegan cheese, that’s a good thing. And, uh, it’s gonna have to be rich people because this shiz is NOT cheap: White Alder is $14.99, Costonoa was $13.99 for six ounces.
So, what’s up? Have any of you tried it? What did you think??
From San Francisco Magazine, here’s the list of Whole Foods the cheeses will be available at (and when!):
The brand will debut today (March 25) in Whole Foods Los Altos and Palo Alto; Tuesday in Oakland, Berkeley, Noe Valley, Franklin, and Potrero Hill; Wednesday in Mill Valley, San Rafael, and Sebastopol; and Thursday in San Jose, Cupertino, and Capitola. The cheeses are all exclusive to the Bay Area until they go national later this summer.
Super Vegan tweets that Crossroads is out of Kite HIll and won’t have it back for “awhile”. DEMAND IS HIGH, MY FRIENDS.