Parmela Aged Cheddar Shreds & Mozzarella

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)

With a local grocer stocking these new cheeses from Parmela, a pizza party was clearly in order.

First, a few words about Parmela Creamery’s aged nut cheese — these cheddar shreds were delicious to eat out of the bag (which is not even close to true of most vegan shreds, most of which are waxy and/or taste very artificial). But these aged cheddar shreds, which are cashew-based, are flavorful and have a smooth, creamy texture.

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We also tried Parmela’s aged mozzarella, which comes in a cube ready for either slicing or shredding.

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This mozzarella is good enough to eat plain, on bread or crackers — it is mild and has a nice authentic texture.

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And both cheeses melt beautifully and taste wonderful on pizza (especially with mushrooms, tomatoes, and Field Roast sausage). They’d likely be delicious in any recipe calling for cheddar or mozzarella.

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Visit Parmela online for more info on their offerings (and then contact your local stores to get them to carry this stuff).

Daiya Jalapeño Havarti Style

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 Daiya Jalapeño Havarti Style cheese block is wonderful.

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While it’s not “artisan” cheese, it easily sliced for cheese and crackers, and the flavor and texture make it a great choice to nibble on with margaritas or sangria.

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This cheese wedge is also spreadable if it has a chance to warm at room temperature, and it would be delicious if shredded into tacos or in a tofu scramble.

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Overall this is a wonderfully spicy, versatile cheese — Daiya yet again has done a fantastic job!

Daiya Smoked Gouda Style

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 former gouda fans, we were excited to try this Smoked Gouda style cheese from Daiya.

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Yet we found, to our surprise, that this variety is not quite as delicious as Daiya’s other wedge-style cheeses.

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The texture was a bit chalky, and the flavor was a bit smoky but without the gouda spark we were hoping for.

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Daiya is currently in the process of updating its wedge-style cheeses (see Medium Cheddar Farmhouse Block) and so perhaps they’ll improve on this one. And, in the meantime, don’t miss some of the other fabulous Daiya products (especially the cheezecake!).