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: Tangy & salty with a melt-in-your-mouth buttery finish.
Texture: Firm and crumbly.
Maturity: 10-days minimum.
Fun fact: This vegan cheese has won over dairy-experts with its authenticity of flavours.
Pairings & Uses
Uses: Can be crumbled as a topping, melted and even baked with.
Wine Pairing: Pinot noir wine with a light and fruity profile.
The most popular one in the range that shocks a lot of dairy cheesemakers, is approved by OG Greek ladies and adored by vegans.
It has a firm texture, yet crumbles easily. With a mild and tangy flavour, it has a moorish melt-in-your-mouth feel.
Gorgeous on its own, cafes love this cheese as a topper on salads, pasta dishes, veggies boxes and more. It has even been baked with and used on pizzas!
Based on cashew nuts & uses my inhouse made heritage of cultures and dairy cheese making techniques.
Cashew Nuts, Tapioca Starch, Home-Grown Lactobacillus Cultures, Coconut Oil, Salt, Kappa Carrageenan.
- 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.
- Contains nuts
Weight (approx): 100g