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.

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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.

Heidi Ho Smoky Chia

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)

After trying Heidi Ho’s Ne Chevre, we were looking forward to sampling the melty cheeses that Heidi Ho seems best known for. The first one we’ve had the opportunity to try was the Smoky Chia Cheeze, which was available at the local food co-op.

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The nice thing about this cheese is that its ingredients are few and mostly organic. This version is advertised on the Heidi Ho website as a base for pizza, as well as for artichoke dip, au gratin potatoes, or fettuccine alfredo.

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Yet the cheese wasn’t as creamy as we’d hoped — the texture was a bit grainy, and the flavor was a little chalky as well. It did have a nice smoky flavor, but it didn’t have the feel of “real cheese” that so many vegans are looking for.

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While we love the idea of having a ready-made vegan pizza base or pasta sauce, this flavor didn’t quite measure up. Yet Heidi Ho does have other flavors, and we’re always up for tasting something new.

Heidi Ho “Ne Chèvre”

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 recently found the Heidi Ho brand of artisan cheeses and were delighted to give them a try. We sampled two different kinds of “Ne Chèvre” — Pure, and Black Lava.

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The Pure version was bland and flavorless. The texture was not perfectly smooth — which is not unlike my memory of goat cheese, though it’s been a while — but this made the cheese a bit less appetizing.

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Much tastier was the Black Lava version, which had a layer of crushed hazelnut and black salt about halfway through.

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Stirred throughout the cheese, this layer greatly enhanced the flavor, giving it a lovely nutty flavor. This cheese was also much richer than the plain “Ne Chèvre.”

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We’re not sure we’d go out of our way for either of these cheeses again, but Heidi Ho seems better known for its Chia Cheezes, which we’re eager to try; these come in creamy, spicy, and smoky flavors and look both delicious and versatile. Stay tuned!