Miyoko’s Double Cream Roasted Garlic Peppercorn

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)

As we’ve advised before, Miyoko’s cheeses are so wonderful and so popular that you have to act quickly if you find one you like. We loved this limited edition Double Cream Roasted Garlic Peppercorn — and are eagerly awaiting its return.

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In the meantime, we’ll tell you all about it. As fans of all of Miyoko’s double-cream cheeses, we couldn’t wait to try this one — and we were not disappointed. This delectable soft cheese is creamy and bursting with flavor.

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We paired this cheese with Trinity Oaks Pinot Noir, which is not only smooth, delicious, and vegan but very affordable. (Which is good when you have this much cheese-tasting to do.)

Keep an eye out for the reappearance of this incredible cheese … and snap it up as soon as you can.

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!

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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