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!

Kite Hill Soft Fresh Original

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 almond milk cheese has a lovely, rich, nutty flavor.

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However, its clammy, slightly rubbery texture doesn’t make it the best cheese for spreading onto crackers.

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The Kite Hill website suggests that this cheese can “be served warm with fresh bread or crostini” — and warming it up might be a good way to go. Served cold, the cheese doesn’t spread well; it’s far too crumbly … yet we did find that it makes a nice foundation for bruschetta; the tomato mixture holds the crumbles in place, and the creaminess of the cheese is delicious.

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This Soft Fresh Original reminds me of ricotta, but Kite Hill actually has another ricotta-style cheese, which we haven’t been able to find locally yet.

This Soft Fresh Original is also a great vegan cheese for sprinkling over salads … it enhances lettuce and veggies with its rich, creamy, subtle, savory flavor.

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So while this isn’t the best cheese for spreading on crackers straight out of the fridge, if you’re looking for a nice crumbly vegan cheese for myriad other purposes, check out Kite Hill Soft Fresh Original.

Miyoko’s Mt. Vesuvius Black Ash

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 admit we put off trying Mt. Vesuvius Black Ash because it seemed a little strange — a cheese covered in black ash? And indeed, it looks a little odd…

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We half-expected the cheese to be a little gritty, or to have a smoky or charcoal flavor. However,  the black ash is so fine that it barely registers, and it has no flavor at all.

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The only flavor that comes through in this delicious cheese is the gouda-like flavor of the cheese itself, which is very smooth and creamy. It’s a little firmer than Miyoko’s double-cream cheeses but still highly spreadable.

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I highly recommend this one, as it’s so unique and fun. And vegans who miss gouda will especially love it.

Fresh Loire Valley in a Fig Leaf

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)

Miyoko’s insanely popular Fresh Loire Valley in a Fig Leaf has been sold out for months — so, when we saw that it was finally in stock, we pounced.

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This cheese is gorgeously packaged — if you need something to take to a summer dinner party, this is it.

Wrapped in organic-vegan-wine-cured fig leaves, this cheese is cashew based and unbelievably smooth and creamy — not thick and “chewy” like a brie but lightly and delicately creamy.

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The flavor is sharp, with a tinge of sweetness, and according to its description on Miyoko’s website, it is supposed to get even sharper as it ages. (Wish we could tell you more about that … but Miyoko’s cheeses do not last long enough around here to age.)

IMG_9681We hope you’ll give this one a try while it’s available — and remember, for the month of June, Miyoko’s will 1% of its online sales Vegan Outreach. Not that you need a reason to order this delicious cheese…

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…

Miyoko’s Herbes de Provence

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 week’s tasting was Miyoko’s Country Style Herbes de Provence, a departure from the double cream cheeses we are so addicted to from Miyoko’s.

herbesLike everything shipped from Miyoko’s, this wheel came beautifully packaged.

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This cheese is covered with herbs (on the website, lovely purple specks of lavender are visible, though not on the cheese we received). Still, it’s no less appetizing — and the lavender flavor came through in every bite.

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This is a firmer cheese, very easily sliced — and if set out for a while, it’s highly spreadable. The bursts of flavors from the herbs (among them, lavender, rosemary, and thyme) blend well with the mellow, creamy texture and flavor of the cheese.

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This is another amazing cheese from Miyoko’s — we have yet to try one that it’s very near perfection. Enjoy!

AND — as if you need a reason to order Miyoko’s online — the company is now donating 1 percent of all online sales to nonprofits — for the month of may, the nonprofit is Friends of Animals. Learn more here.

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 Cracked Pepper

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 many vegans are looking for cheese to melt on sandwiches or in recipes, one of the things I missed most (until now) was simply snacking on cheese and crackers…which wasn’t always easy to do. Treeline‘s cracked pepper cheese, however, is perfect for slicing and nibbling.

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This cheese comes in a small package (which doesn’t last long in my house), but which would be perfect for a small party…probably 2-4 people could enjoy this little round of delicious, creamy, peppery cheese.

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It slices beautifully, and the pepper that layers the top adds a wonderful kick to an otherwise smooth, nutty flavor. There is no way a non-vegan would not love this cheese (gluten-free and made of cashews) — so it’s a great item to bring to parties and gatherings.

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Visit Treeline to learn more about its delicious cheese (and we have more reviews of Treeline cheeses to come, so visit us again!). I especially love Treeline’s page Why We’re Dairy-Free, and don’t miss the company’s FAQ page, which will tell you all about Treeline’s cheeses and why nut cheeses are so much healthier than dairy.