Wood Smoked Vegan Cheddar Cheese

Maple Wood Smoked Vegan Semi-Firm Cheese

£10.50 – £47.00

TASTING NOTES: AUTHENTIC SMOKE FLAVOUR WITH A TANGY PROFILE AND SUBTLE SWEET NOTES. SEMI-FIRM CRUMBLY TEXTURE.

No shortcuts were taken here. This cheese is traditionally outdoor cold smoked for a minimum of 10 hours using real Maple Wood.

With a good natural smoked flavour and subtle sweet notes, it complements the creamy, firm texture, sharpness and tangy notes of the cheese.

Ten hour traditional cold-smoked cheese using Maple Wood for an authentic smokey aroma and taste with subtle sweet notes. No paprika. No fake flavourings.

A cross between a Cheddar and Wedysdalye cheese, this vegan alternative can be sliced, grated or melted into a cheese sauce on the hob.

Based on cashew nuts & uses my inhouse made heritage of cultures and dairy cheese making techniques.

MORE INFORMATION

This is dairy-free vegan cheese done right and by an ex-dairy cheese maker. This a vegan cheese made using traditional dairy cheese methods and ideologies.

The Process To Create A True Cheese

Free-from soya, cashews are inoculated and fermented using organic homegrown cultures to develop a soft cheese with a robust, tangy profile.

The cheese develops from start to finish over ten days to create a firm-textured cheese with a strong flavoured, slightly sharp, yet, cheddar-like character.

Cheesy Results

Free from any nasties, a long list of additives and artificial flavours and a slimy texture. My vegan cheese is done right with the right aroma, composition and taste.

With a strong flavour profile, this cheese is not for the faint of heart. Perfect for a special occasion and a glass of wine.

Note – Supplied cheese is in a wedge shapeS. The photo on this page is of the entire cheese wheel. The base price is only for a segment of that wheel.

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SKU: vegan-cheese-smoked-maple Category:

Additional information

Weight 0.1 kg
Allergens

Gluten-free ingredients used however item is not gluten-free certified, Nuts
Ingredients

Cashew Nuts, Tapioca Starch, Home-Grown Lactobacillus Cultures, Coconut Oil, Salt, Kappa Carrageenan, Garlic
Storage

Wrap cheese in waxed paper, baking paper or parchment paper. Place within an airtight container and place in the fridge. Use within 5 weeks of delivery, however, can last longer if cared for. Watch out for bad smells and remove any unwanted mould.
How to eat

Can be eaten on its own, grated or soften in a pot with other ingredients.

If eating on its own; remove from the fridge and left on the counter for 30-120 minutes. This allows the fat to contract and the flavours to intensify.

If a semi-melting nature is required; place in a pot with a bit of milk and slowly heat on a slow temperature. Stir continuously.

Heating the cheese within an oven or frying pan will result in the cheese drying out like halloumi rather than melting.

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For delivery information, please see the Delivery Page here.

I aim to use a little plastic in any packaging as much as possible. The only known plastic used is the glue used within stickers & tape. Cardboard & paper is a core part of my packaging and aim to avoid the use of foil and glass due to the carbon footprint it leaves.

Shipments of fresh cheese may include re-useable ice packs. These are unavoidable to ensure safe delivery of your order. Once received, please re-use as much as possible.

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