Soledad Cheddar and Cracked Pepper 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)

Here are two more cheeses from the Sanctuary at Soledad Goats.

The first is cheddar style, which was not what we expected, since the website’s photo of this cheese is white, not orange, and sliceable, not spreadable.

IMG_1561Yet the flavor of this variety is nicely cheddar, though there is a hint of sweetness, which may not be for those who are looking for something sharper. And unless the cheese has changed a lot since we ordered it, it doesn’t fit the websites description of being great “on a cheese board”; it’s far too soft. But it does work on crackers, as shown below.

IMG_1562The cracked pepper chevre style, however, does fit the website’s description (“a smooth, creamy, spreadable soft vegan cheese”), and is delicious.

IMG_1569The cheese bears no resemblance to its photos (it’s so soft, there’s no way it could be sliced) — but the texture is lovely and the cracked pepper offers a great kick.

IMG_1570This is a wonderful, flavorful cheese that’s perfect for bread and crackers.

IMG_1572Do keep in mind that we were among the first to order Soledad’s cheeses, and we expect that with experience, they are only getting better at what they do. What we like best of all is that a former goat farm is now a sanctuary that rescues animals instead of exploiting them. So Soledad is well worth our support.

Soledad American and Ricotta

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)

These two vegan cheeses from the Sanctuary at Soledad Goats were not as lovely as the others we sampled.

In fact, these two were the blandest of the bunch. Also, due to the photos on the website, we expected the American Style cheese to be firm and sliceable, not spreadable.

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The American style cheese was fairly flavorless, and the texture a bit oily.

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The ricotta style cheese was also a bit flavorless, but this isn’t a bad thing when it comes to ricotta, since it’s meant for recipes more than spreading on crackers.

IMG_1563And the texture itself was very ricotta-like, so this cheese would be a great ricotta substitute for any plant-based recipe.

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So, while these varieties wouldn’t make our must-have-again list, check out Soledad’s other cheeses, as we’ve had some good ones, and we love supporting the great work they do for animals!

Soledad Truffle Oil, Garlic, and Dill

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 cheeses we’ve sampled from the Sanctuary at Soledad Goats, this one is my personal favorite.

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This Truffle Oil, Garlic and Dill spread was a bit watery (likely because the cheeses had arrived late and we’d had to freeze them before tasting), but it did freeze quite well and has a light, creamy texture.

IMG_1560This cheese is bursting with dill and truffle oil  … so if you’re a fan of these flavors, you’ll love this variety. It’s and rich and savory enough to be served plain on crackers and crusty bread — and yet it’s light enough to be used as a cream cheese replacement on bagels.

IMG_1559The cheese ordering website still appears to be a work in progress, but if you’re feeling adventurous (and patient), this is a flavor worth sampling. And, best of all, you’ll be able to support the sanctuary’s great work.

Soledad Cheddar-Style Jalapeño

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 ordered a new vegan cheese — from the Sanctuary at Soledad Goats, a nonprofit organization founded by two former goat-cheese makers who became vegan and turned their farm into a sanctuary for not only goats but also cows, horses, sheep, dogs, ducks, and other animals. (Meet some of the sanctuary residents here.)

Eager to support this new sanctuary, we ordered cheeses as soon as they were on offer. Our cheeses arrived a week later than expected (very inconvenient as we were heading out of town), but we were told they freeze beautifully, so that’s what we did. (And, this was the sanctuary’s very first cheese offering, so we hope by now they’ve worked out some of the issues.)

The cheeses perhaps would taste a little different if they hadn’t been frozen, but in the case of Cheddar-Style Jalapeño, it didn’t matter — this cheese is fantastic.

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Spreadable with a slightly grainy texture (possibly from having been frozen), this cheese has a serious kick, so if you like spice, this is an excellent choice.

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This cheese is textured with bits of what we’re guessing are peppers — it’s impossible to tell because every Soledad cheese we purchased has the same list of ingredients (“tree nuts and/or oats, cultures, salt, herbs and spices”). We hope that, as Soledad continues its cheese-making enterprise, the ingredient lists get more specific.

As of this writing, this jalapeño cheese doesn’t appear to be available now, but check back because this one is delicious. Visit the website to learn more about the sanctuary, and stay tuned for reviews of many more cheeses from Soledad, coming soon!