Miyoko’s Herbes de Provence

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)

This week’s tasting was Miyoko’s Country Style Herbes de Provence, a departure from the double cream cheeses we are so addicted to from Miyoko’s.

herbesLike everything shipped from Miyoko’s, this wheel came beautifully packaged.

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This cheese is covered with herbs (on the website, lovely purple specks of lavender are visible, though not on the cheese we received). Still, it’s no less appetizing — and the lavender flavor came through in every bite.

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This is a firmer cheese, very easily sliced — and if set out for a while, it’s highly spreadable. The bursts of flavors from the herbs (among them, lavender, rosemary, and thyme) blend well with the mellow, creamy texture and flavor of the cheese.

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This is another amazing cheese from Miyoko’s — we have yet to try one that it’s very near perfection. Enjoy!

AND — as if you need a reason to order Miyoko’s online — the company is now donating 1 percent of all online sales to nonprofits — for the month of may, the nonprofit is Friends of Animals. Learn more here.

Miyoko’s Double Cream Sundried Tomato Garlic

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)

As always, Miyoko’s does an amazing job with vegan cheese. This Double Cream Sundried Tomato Garlic is no exception.

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This magnificent cheese (oops, I meant cultured nut product) is bursting with flavor, and its consistency is as lovely and creamy as other Miyoko’s cheeses we’ve tried.

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I love this on bread and crackers (a meal in itself), but it would also be lovely on pasta. The Miyoko’s website features a recipe for risotto using this cheese that looks incredible.

Miyoko’s French Style Winter Truffle

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)

I honestly didn’t think Miyoko’s could top its amazing Double Cream Chive, but this one comes pretty close.

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Winter Truffle is an exceptionally rich, creamy vegan cheese that is best described by Miyoko’s Kitchen: “An elegant, woodsy, and earthy wheel marbled with truffle-scented mushrooms. Explodes with deep umami flavors in a luxurious creamy base.” This description is spot-on.

wtWe enjoyed this on crackers and crusty bread, but it would also be delicious mixed into pasta or risotto.

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And, this cheese goes very well with this lovely Handley pinot noir — also vegan, of course.

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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.

Latest posts by Midge Raymond (see all)

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.

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.

Latest posts by Midge Raymond (see all)

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.