Miyoko’s Double Cream Chive

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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There’s a lot to love about Miyoko‘s cheeses. (A brief aside: As the Miyoko’s Kitchen website points out, “Because our product isn’t made from dairy, in the state of California, we can’t call it cheese … we’ve decided simply to go with the flow, call our creations cultured nut products, and have fun with it! After all, we’re a team of cultured nuts ourselves.” Check out their About Us page; they truly are having fun with it.)

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We’ve now sampled several of Miyoko’s “cultured nut products,” and they are all spectacular. The Double Cream Chive, however, wins our first-place vote.

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This amazing vegan cheese is soft, creamy, incredibly flavorful, and all around just about perfect. (For anyone who may be wondering, this cheese is not only vegan but GMO-, soy-, and gluten-free.) In a word, it’s perfect.

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While so far, we’ve enjoyed this on crusty bread and crackers, it’s a versatile cheese that you can use in many other ways, such as on baked potatoes. Check out Miyoko’s blog for delicious recipes.

And come back soon for more reviews of Miyoko’s cheeses, aka cultured nut products.

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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.