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.

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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.

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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.

3 thoughts on “Daiya Medium Cheddar Farmhouse Block”

  1. I have a difficult time with Daiya. I think it’s the potato or tapioca starch, but I’m not a fan of the flavor. To each her own I guess.

  2. now they just need to make a mozzerella block, because the follow your heart one is too watery and all the other “plant-based” ones have some kind of milk in them (whey, mostly) and i like all of their “cheeses”.

    But of coure they make ALL different kinds of block cheeses EXCEPT mozzerella
    darn

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