Authentically developed by an ex-dairy cheesemaker for true dairy-like flavours that are paired with great textures. Uses dairy-methods for greater flavours without any tricks.
Tasting profile: Sharp with moldy spicy, salty and sour notes.
Texture: Firm and very creamy.
"Each bite is phenomenal! The cheese is hard, yet crumbly- it melts in your mouth! It’s strong, slightly salty, pungent, sour and spicy and YET creamy in the same time!"
Note - Supplied cheese is in a wedge shape. The photo on this page is of the entire 3kg cheese wheel. The listed price is only for a segment of that massive wheel.
Pairings & Uses
Eating: Crumble on small, bite-size crackers, OR over dishes or level up a sauce.
Wine Pairing: Pair with an acidic/sweet dessert wine.
This cheese is not for the faint of heart. A vegan cheese using a real strain of Blue Penicillium Roqueforti mold that is strong flavoured, sharp and slightly sour.
Paired with my secret blend of good bacteria cultures, it has been matured over two months to have a complimentary tanginess. No other vegan cheese comes close to this beauty of a beast!
Yea it's not that cheap, but this vegan cheese has been expertly crafted to be so strong, using my dairy cheesemaking knowledge, that you won't be able to eat it all in one sitting and have no choice but to saviour it ;)
Cashew Nuts, Tapioca Starch, Home-Grown Lactobacillus Cultures, Coconut Oil, Salt, Kappa Carrageenan Penicillin Roqueforti.
- Gluten-free ingredients used however item is not gluten-free certified due to the environment. Not suitable for high-risk persons with a severe autoimmune condition.
- Not suitable for penicillin allergen suffers
- Not suitable for pregnant women, young children or the very old
- Contains nuts
Weight (approx): 120g