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.

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!

In Los Angeles? Check out Vromage…

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)

Los Angeles is a bit of a vegan heaven, and now for one more reason: Vromage.

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This all-vegan-cheese shop is now open in West Hollywood. Here’s a glimpse at the menu:

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And you don’t need to be in L.A. to enjoy Vromage…visit the online store to shop for such items as Veganzola, Feta Herb, Asiago, Brie, Pepperjack, and Truffle Cream.

We will be reviewing these vegan delicacies as soon as we can get our hands on them…

Vtopian Caramelized Onion Camembert

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)

Today we present Vtopian‘s Caramelized Onion Camembert.

caramelized onionThis cheese wedge, thanks to its caramelized onion topping, is quite sweet and would make a great dessert cheese.

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In general, we noticed that Vtopian cheeses have a longer list of ingredients than either Treeline or Mikoyo’s (which generally have under ten ingredients), and the sweetness in this wedge seems to come from the soy-based yogurt. Despite the sweetness of this cheese, the total sugar is less than 1 gram per 1-ounce serving. And the major ingredients of Vtopian cheeses are organic.

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We had a lovely vegan-friendly wine — Guenoc Victorian Claret — which, thanks to its complexity and spice, made a great pairing with this sweetish cheese.

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Treeline’s French-style cheeses

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)

Though we covered these French-style nut cheeses as part of another post, we wanted to be sure to give them a little more attention, as they are fantastic.

Treeline Herb-Garlic

So far, our local groceries have only Herb-Garlic flavor (we’ve had to venture out of town for the Scallion) — so while we’re hoping they branch out, we’re still very happy with whatever Treeline cheese is readily available. If you’re looking for a Boursin-style vegan cheese, this is it.

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These nut cheeses (made from Brazilian cashews) are smooth, creamy, flavorful, and just about perfect (especially given they have zero cholesterol and zero cruelty). Visit Treeline’s FAQ  and  Why We’re Dairy Free pages for more on the benefits. And meanwhile: enjoy.

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There are two new flavors now available — Chipotle Serrano Pepper and Green Peppercorn, so we hope to get our hands on these soon…

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.