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.

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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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Welcome to the vegan cheese revolution

John Yunker

John Yunker is a novelist, playwright, web globalization geek, and co-founder of Ashland Creek Press. Learn more at www.JohnYunker.com.

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There was a time not long ago when eating vegan cheese was not, to put it mildly, the most enjoyable experience.┬áThese were the days when “it melts” was considered a major product selling point.

Thankfully, those days are behind us.

We live in a Renaissance period of vegan cheeses.

This blog is dedicated to exploring these cheeses — and pairing them with vegan wines! — and sharing our tastings with you.

We hope you enjoy this journey as much as we do.