Kite Hill Cream Cheese – Plain

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 tried the Kite Hill plain after we sampled the chive — and expected this flavor to be less exciting than its chive version. But while it’s not chivey, it is no less delicious.

kite-hill-plainAmong three tasters of a good many vegan cream cheeses over the years, this is the hands-on favorite. This almond-milk-based cheese is perfect for those who want a simple and very good, very authentic vegan cream cheese.

plainIt would likely be great in recipes, but unlike other vegan cream cheeses, it doesn’t have a too-sweet or artificial flavor. It is just plain delicious.

Kite Hill Cream Cheese – 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)

This is my new favorite cream cheese. I used to be addicted to Daiya’s chive & onion cream cheese for bagels, but now it’s this Kite Hill variety. I haven’t looked back.

img_5770This Kite Hill cream cheese is perfect … light, fluffy, creamy, with a wonderful flavor if you like the chives. It’s delicious and flavorful enough to use on crackers, veggies, and crusty bread.

kite-hillOf all the cream cheeses we’ve reviewed, Kite Hill stands so far above the rest. No longer will we ever have to say “it’s pretty good for a vegan cream cheese” — this is just delicious, period. (Stay tuned for our review of the plain version!)

Kite Hill Artisan Almond Milk Yogurt

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)

While traveling this summer, we were able to find Kite Hill in local groceries, and we found a product we haven’t yet tried — its almond milk yogurts. (While this is officially a cheese-tasting blog, we’ve clearly been expanding to include all non-dairy vegan products — it’s a tough job, but we are here for you.)

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We sampled the Kite Hill strawberry yogurt, which was smooth and creamy, and a tiny bit tangy (a good thing for this flavor).

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The texture is nice and light — and super smooth! — and it has none of the chalkiness of some vegan yogurts. It’s perfect for eating plain, with museli or cereal, and for using in smoothies.

IMG_2435We look forward to trying the other flavors and hope we can soon find them locally!

Kite Hill Cream Cheese – 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)

Though I love Daiya’s cream cheese, when I saw Kite Hill‘s chive cream cheese at Whole Foods, I thought I’d give it a try.

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Wow. This cream cheese is even more amazing than Daiya’s. It’s creamier, and the chive flavor is far stronger and fresher.

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The reason the photo below is of a cracker rather than a bagel is because this cream cheese is rich and flavorful enough to serve on crackers (though of course we can’t wait to try it on bagels, too).

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If you can find it, check it out…and enjoy.

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!

A sampling of artisan vegan 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)

For a long time, I’ve been waiting to get my hands on a selection of artisan vegan cheeses, and I am happy to report that based on my recent sampling of four cheeses, vegans (and anyone who loves cheese but doesn’t care for animal cruelty and high cholesterol) have a lot to look forward to.

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I began with Kite Hill‘s truffle, dill, and chive soft cheese, which has wonderful flavors (especially if you love dill) and a great texture; if not precisely cheese-like, it comes extremely close.

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Next I sampled Treeline‘s herb and garlic French-style cheese, which is far “cheesier,” i.e.,  even omnivores would find it indistinguishable from dairy cheese. It is soft, spreadable, and incredibly flavorful — absolutely spectacular. It was with great restraint that I didn’t finish the entire package at once. (After all, I had two more cheeses to sample…)

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Next up was Parmela‘s creamy black pepper cheese, which I found a little plain compared to the others — but it nonetheless had a lovely flavor and a wonderful consistency. Parmela also has other nut cheeses that I can’t wait to try — and Parmela makes what I have found to be the very best vegan parmesan cheese out there.

Finally: the brie.

Many vegetarians are slow to become vegans due to a love of cheese (and, until recently, a lack of good cheese substitutes). Now, there’s absolutely no excuse — vegans can find cheese replacements for any type of cheese they may think they’ll miss, including brie.

Kite Hill’s soft ripened cheese is the brie every vegan has been looking for.

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This almond-based cheese is soft, creamy, buttery, and has the sharp, ripened flavor of real brie — as well as the texture. I admit that, as a former brie lover, I was skeptical…but I was not disappointed. On the contrary, I was quite ecstatic.

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I hope you’re able to try out these delicious products and help support the companies that make them; you’ll be glad you did!

And, if you’re adventurous, you can also make your own artisan cheese; check out Miyoko Schinner’s Artisan Vegan Cheese, which has recipes for myriad types of cheeses and cheese dishes, of varying complexity.

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