Miyoko’s Pub Crock Cheddar with Onions

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.

Latest posts by Midge Raymond (see all)

Now that winter is on its way — as well as the holidays — it’s time to think of what sort of cheese you can curl up with, as well as serve to guests. Miyoko’s Pub Crock Cheddar with Onions is another terrific Miyoko’s creation.

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This cheese comes not in a wheel like so many other Miyoko’s cheeses but in a tub; it’s far softer and very spreadable.

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This new spread, according to its website description, “combines our farmhouse cheese with Oktoberfest vegan lager from Iron Springs Brewery, just down the street from us here in Fairfax.” Along with onions and mustard seeds, the combination of ingredients is wonderfully flavorful and is perfect on crusty bread.

pub cheese2Don’t miss this new one, especially with Thanksgiving around the corner; this is a cheese vegans and omnivores alike will love. And remember, this month Miyoko’s will donate 1% of all online sales to Farm Sanctuary!

Parmela Creamy Treenut Original

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.

Latest posts by Midge Raymond (see all)

We finally found Parmela cheeses locally, which is a beautiful thing. (We tasted Parmela’s creamy black pepper a while back, which we’d found in another state.)

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This creamy treenut original is simple but has a nice light, fresh flavor. While it’s not as flavorful as other spreadable cheeses, it’s really lovely and would be especially tasty used on bagels as a replacement for cream cheese.

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And keep an eye out for other Parmela products. Parmela used to make a parmesan-style cheese we loved, though apparently it’s been discontinued, and I haven’t seen anything other than the spreadable cheeses in stores. You can order through Parmela’s website — but the site offers only brief descriptions of the cheeses, with no photos or ingredients lists. And, confusingly, Parmela’s grocery request form lists cheeses that are not on the website at all. But, here’s hoping all this gets sorted out because we’d love to try each and every one of these cheeses.

Daiya Medium Cheddar Farmhouse Block

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.

Latest posts by Midge Raymond (see all)

When we saw this in the grocery, we thought it might be a new Daiya variety.

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As it turns out, Daiya has simply updated its packaging (less plastic) and perhaps the recipe as well (“medium” is new to the label, which was formerly just “cheddar style block”).

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This is a wonderful cheese block and perfect for a variety of uses: shredding into recipes, slicing onto sandwiches, or simply slicing or cubing for crackers. It has a nice cheddar flavor and a very cheeselike texture — we served it to omnivorous friends who thought it was great.

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So next time you need a simple, versatile, and easy-to-serve cheese, this is a great one to have on hand.

Heidi Ho Creamy Chia Cheeze

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.

Latest posts by Midge Raymond (see all)

While we didn’t love Heidi Ho’s Smoky Chia Cheeze, we thought we’d try the creamy version.

HeidiHo1We found this to be very much the same — not very cheeselike in texture, but it had a very nice flavor.

HeidiHo

Because the label says this cheese sauce can be served hot or cold, we tried it cold this time — and it was spreadable but a little clammy. So we’d definitely recommend heating it. It’s not quite creamy enough for a satisfying mac-and-cheese, but it would make a nice heated dip.

Daiya New York Cheezecake

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.

Latest posts by Midge Raymond (see all)

Okay, this New York style cheesecake from Daiya is the best thing ever.

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As someone who used to love cheesecake in my pre-vegan days, I figured I’d said my last good-byes when I gave up dairy. And, given what I’d learned about the dairy industry, I was completely okay with that.

And then, this.

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Hello again, cheesecake.

This Daiya cheesecake is rich, creamy, and perfectly flavored — and, of course, it’s also cruelty free and far healthier than the dairy version (no cholesterol, trans fats, gluten). And while it does have plenty of plant-based fats and calories, the serving size is gigantic, so keep that in mind when you do the math — it’s so rich that a little goes a long way.

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You’ll find this amazing dessert in the freezer section of the grocery store (and there are three additional flavors: strawberry, key lime, and chocolate). Keep in mind that you’ll need to move it to the fridge to thaw for about 5-6 hours, and then it’ll be ready to slice and serve (and it’s best if it has a few moments to sit at room temperature).

If you love cheesecake, and/or if you want a vegan dessert that will impress omnivorous friends and family, this is among the best and most decadent ever. Enjoy!