Three cheeses from Miyoko’s Kitchen

Midge Raymond

Midge Raymond is a co-founder of Ashland Creek Press. She is the author of the novel My Last Continent and the award-winning short story collection Forgetting English.

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Our samplings of vegan cheeses continues! The good news is that is a wonderful journey, and I’ve loved almost every cheese I’ve tried so far. (Check out our last vegan cheese tasting if you missed it.)

Alas, not one of the cheeses from our previous tasting is yet available here in Ashland (we’re working on this). Fortunately, the amazing Miyoko’s Kitchen delivers. In the online store, you can order a “collection” of plant-based cheeses or mix and match. We ordered one of the collections, which included Aged English Smoked Farmhouse, Aged English Sharp Farmhouse, and High Sierra Rustic Alpine.

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The cheeses arrived within two days via FedEx, in a large box packed with ice packs. (Note: Because Miyoko’s is based in the Bay Area, shipping is considerably cheaper if you live on the West Coast than across the country. Wherever you live, though, it’s worth it.)

Each cheese is beautifully packaged, and they traveled very well.

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We first sampled the High Sierra Rustic Alpine, described as a “semi-hard, nutty round with sweet overtones and a creamy buttery finish.” It’s all of these things, and delicious. It is supposed to melt well, too, as this cheese “can also be used for fondue or mixed in a risotto.” But it is also terrific on crackers or a nice baguette.

Next we sampled the Aged English Smoked Farmhouse, which closely resembles smoked gouda — not quite as firm, but every bit as yummy. And, finally, the Aged English Sharp Farmhouse, pictured below, is a bit firmer and sharper, and while it’s great spread on crackers and bread, this one would be wonderful sliced thin for sandwiches.

cheeseThe cheeses from Miyoko’s range in price from $10 to $12 for each 6-oz box, plus shipping, and they have a 60-day shelf life. (And some of the cheeses, like the sharp farmhouse, will continue to age and ripen in the fridge, deepening in flavor and texture.)

Check out Miyoko’s Kitchen for more info on these cheeses, and many more (next on our list: all of the double-cream cheeses, and the Country Style Herbes de Provence). Of course, all of these plant-based cheeses are vegan, organic, gluten-free, and non-GMO. If you see something you want to try, order it fast, before it sells out; featured cheeses will change periodically.

Also: check out the Miyoko’s Kitchen blog for recipes and news, and for the adventurous: make them yourself with Miyoko Schinner’s book, Artisan Vegan Cheese.

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Midge Raymond

Midge Raymond is a co-founder of Ashland Creek Press. She is the author of the novel My Last Continent and the award-winning short story collection Forgetting English.

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