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.

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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.

Kite Hill Brie

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 Kite Hill cheese is called “Artisan Almond Milk Product – Soft Ripened.”

In other words, it’s vegan brie. And it’s delicious.

IMG_1071This soft, creamy, melt-in-your mouth vegan cheese has the tangy, ripened flavor of real brie — as well as the texture. It has a sharp rind and a rich, creamy interior.

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I highly recommend this vegan cheese for any occasion in which a cheese plate is called for…I’ve tried it out on non-vegans who couldn’t believe how tasty it is. And, best of all, it’s cholesterol- and cruelty-free.

Enjoy!

Vtopian Aged White Cheddar

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)

Of the Vtopian cheeses we’ve tried so far, this one was our favorite.

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The pepper gives this cheddar-flavored cheese a bit of a kick, and ironically we found this aged white cheddar to be sharper in flavor than Vtopian’s sharp cheddar (unlike the sharp cheddar and the caramelized onion camembert, this cheese contains no soy yogurt and doesn’t have the sweetness of the other two).

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While this delicious cheese is firm and easy to slice, it also softens nicely to spread on bread or crackers.

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If you’re looking for a yummy, soft cheddar, we highly recommend this one. And not only can you buy online, but Vtopian is expanding into stores all over the west; click here to find these cheeses in a shop near you.

Kite Hill Soft Fresh 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)

This Kite Hill almond milk cheese has a lovely, rich, nutty flavor.

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However, its clammy, slightly rubbery texture doesn’t make it the best cheese for spreading onto crackers.

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The Kite Hill website suggests that this cheese can “be served warm with fresh bread or crostini” — and warming it up might be a good way to go. Served cold, the cheese doesn’t spread well; it’s far too crumbly … yet we did find that it makes a nice foundation for bruschetta; the tomato mixture holds the crumbles in place, and the creaminess of the cheese is delicious.

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This Soft Fresh Original reminds me of ricotta, but Kite Hill actually has another ricotta-style cheese, which we haven’t been able to find locally yet.

This Soft Fresh Original is also a great vegan cheese for sprinkling over salads … it enhances lettuce and veggies with its rich, creamy, subtle, savory flavor.

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So while this isn’t the best cheese for spreading on crackers straight out of the fridge, if you’re looking for a nice crumbly vegan cheese for myriad other purposes, check out Kite Hill Soft Fresh Original.

Miyoko’s Mt. Vesuvius Black Ash

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 admit we put off trying Mt. Vesuvius Black Ash because it seemed a little strange — a cheese covered in black ash? And indeed, it looks a little odd…

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We half-expected the cheese to be a little gritty, or to have a smoky or charcoal flavor. However,  the black ash is so fine that it barely registers, and it has no flavor at all.

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The only flavor that comes through in this delicious cheese is the gouda-like flavor of the cheese itself, which is very smooth and creamy. It’s a little firmer than Miyoko’s double-cream cheeses but still highly spreadable.

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I highly recommend this one, as it’s so unique and fun. And vegans who miss gouda will especially love it.

Miyoko’s Smoked Chive Farmhouse

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)

Because we’re such huge fans of Miyoko’s Double Cream Chive as well as Smoked Farmhouse, we couldn’t resist this limited edition Smoked Chive Farmhouse.

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This lovely cheese is far more smoky than chivey, and for those who love a bit of smoke, this one tastes even smokier than the regular Smoked Farmhouse. It’s a firm cheese, more sliceable than spreadable, and while it was terrific on crusty bread, it would also be very tasty on any sandwich or chopped/shredded into a salad.

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Because it’s a limited edition cheese, don’t miss your chance to order. And, as if you need a reason to eat this yummy vegan cheese, Miyoko’s will donate 1% of online sales this June to Vegan Outreach.

Fresh Loire Valley in a Fig Leaf

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)

Miyoko’s insanely popular Fresh Loire Valley in a Fig Leaf has been sold out for months — so, when we saw that it was finally in stock, we pounced.

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This cheese is gorgeously packaged — if you need something to take to a summer dinner party, this is it.

Wrapped in organic-vegan-wine-cured fig leaves, this cheese is cashew based and unbelievably smooth and creamy — not thick and “chewy” like a brie but lightly and delicately creamy.

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The flavor is sharp, with a tinge of sweetness, and according to its description on Miyoko’s website, it is supposed to get even sharper as it ages. (Wish we could tell you more about that … but Miyoko’s cheeses do not last long enough around here to age.)

IMG_9681We hope you’ll give this one a try while it’s available — and remember, for the month of June, Miyoko’s will 1% of its online sales Vegan Outreach. Not that you need a reason to order this delicious cheese…

Miyoko’s Double Cream Garlic Herb

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 so adore Miyoko’s Double Cream Chive that, given the choice, I usually go for that first — but this decadent, flavorful cheese is a very close second.

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Double Cream Garlic Herb seems somewhat less creamy than the Double Cream Chive, but it’s just as full of spice and flavor. And it’s just as rich and scrumptious.

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As with all of Miyoko’s cheeses, this one is fantastic on bread or crackers…it would also slice nicely for sandwiches and wraps, and Miyoko‘s recommends trying it on bagels and baked potatoes as well. Whatever you do with this one, you can’t possibly go wrong.

Miyoko’s Napa Valley in a Brandy-Cured Grape Leaf

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 that Miyoko’s Kitchen was offering a Limited Edition cheese, in a brandy-cured leaf no less, we couldn’t resist.

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The Napa Valley in a Brandy-Cured Grape Leaf is, like so many Miyoko’s cheeses, a thing of beauty.

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This cheese soaked in a bit of the brandy it was wrapped in and has a hint of flavor and sweetness, and it otherwise has a lovely nutty, slightly smoky flavor.

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This soft, creamy cheese is rich and indulgent — and we highly recommend trying it while it’s available. It’s perfect for early summer feast with fresh bread or crackers.

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