{"id":29949,"date":"2017-04-19T12:00:03","date_gmt":"2017-04-19T16:00:03","guid":{"rendered":"https:\/\/developer83.wordpress-developer.us\/culturecheesemag\/?p=29949"},"modified":"2019-07-23T14:08:32","modified_gmt":"2019-07-23T18:08:32","slug":"miyokos-kitchen-vegan-cheese","status":"publish","type":"post","link":"https:\/\/developer83.wordpress-developer.us\/culturecheesemag\/miyokos-kitchen-vegan-cheese\/","title":{"rendered":"The Culture Team Goes Vegan"},"content":{"rendered":"

While researching nuts for our recent Cheese+ special issue<\/a>, we were lucky enough to catch up with Miyoko Schinner, founder of Miyoko\u2019s Kitchen<\/a>. Based in Fairfax, Calif., Schinner’s company makes vegan cheeses from a base of organic cashew milk. She’s always been inspired by a love for cheese; \u201cI\u2019ve been a vegan for 30 years, but prior to that I was a huge stinky, luscious, unctuous cheese aficionado,” she says. “To me a glass of wine with a beautiful cheese platter was the epitome of the good life. When I went vegan, it was the thing I missed the most.\u201d<\/p>\n

To make these cheese-inspired disks, she cultures creamy, protein-packed cashew milk using lactic acid fermentation. “Cashews are kind of the cow\u2019s milk equivalent in the nut world, a very neutral flavor profile,” Schinner explains.<\/p>\n

After our interview, Miyoko’s Kitchen sent us a selection of \u201ccultured nut products\u201d to feature in one of our weekly cheese tastings. Here\u2019s our feedback:<\/p>\n

\n
\"\"<\/a>

Miyoko’s vegan cheeses, clockwise from top left: Classic Double Cream Chive, Aged English Smoked Farmhouse, Country Style Herbes de Provence, Mt. Vesuvius Black Ash, French Style Winter Truffle<\/small><\/em><\/p><\/div>\n<\/div>\n

    \n
  1. Classic Double Cream Chive:<\/strong> We love the ricotta-like, spreadable texture of this addicting chive-forward round. Smells like veggie cream cheese and tastes like veggie soup\u2014brothy and bright. Try dipping cucumbers and carrots into it, or spread it onto a bagel.<\/li>\n<\/ol>\n
      \n
    1. Aged English Smoked Farmhouse:<\/strong> It\u2019s true: this crumbly, soft vegan cheese exudes aromas reminiscent of ham. Built to please the staunchest lovers of smoked foods.<\/li>\n<\/ol>\n
        \n
      1. Country Style Herbes de Provence:<\/strong> Like the ash-coated version this flavor, which is graced with a generous dusting of Herbes de Provence, gets a hit of umami for an extra savory flavor. Herbs\u2014particularly rosemary\u2014balance that out, resulting in a combo reminiscent of roasted meat and soup broth.<\/li>\n<\/ol>\n
          \n
        1. Mt. Vesuvius Black Ash:<\/strong> This disk\u2019s contrast between super-black ash and cream-colored paste is gorgeous and striking. All salt and bouillon on the nose, its taste yields an initial tang followed by a concentrated, salty miso flavor. We\u2019d smear this on a sandwich.<\/li>\n<\/ol>\n
            \n
          1. French Style Winter Truffle:<\/strong> Super-light in texture, this one reminds us of a fluffy mushroom p\u00e2t\u00e9 just waiting to be scooped up by a cracker. An earthy flavor is boosted slightly\u2014but not overpowered\u2014by a hit of added truffle oil.<\/li>\n<\/ol>\n","protected":false},"excerpt":{"rendered":"

            We sampled five vegan “cheeses” from California-based Miyoko’s Kitchen<\/p>\n","protected":false},"author":10,"featured_media":30351,"comment_status":"closed","ping_status":"closed","sticky":false,"template":"","format":"standard","meta":{"_acf_changed":false,"om_disable_all_campaigns":false,"wprm-recipe-roundup-name":"","wprm-recipe-roundup-description":"","cybocfi_hide_featured_image":"","footnotes":""},"categories":[10],"tags":[17279,2319,17275,17277,17278,17280,17274,17282,3484,17273,1235,17281,17276,1612,2386],"coauthors":[290],"class_list":["post-29949","post","type-post","status-publish","format-standard","has-post-thumbnail","hentry","category-blog","tag-aged-english-smoked-farmhouse","tag-california","tag-cashew-milk","tag-chive","tag-classic-double-cream-chive","tag-country-style-herbes-de-provence","tag-fairfax","tag-french-style-winter-truffle","tag-miyoko-schinner","tag-miyokos-kitchen","tag-molly-mcdonough","tag-mt-vesuvius-black-ash","tag-non-dairy-cheese","tag-ricotta","tag-vegan-cheese"],"acf":[],"yoast_head":"\nThe Culture Team Goes Vegan - culture: the word on cheese<\/title>\n<meta name=\"robots\" content=\"index, follow, max-snippet:-1, max-image-preview:large, max-video-preview:-1\" \/>\n<link rel=\"canonical\" href=\"https:\/\/developer83.wordpress-developer.us\/culturecheesemag\/miyokos-kitchen-vegan-cheese\/\" \/>\n<meta property=\"og:locale\" content=\"en_US\" \/>\n<meta property=\"og:type\" content=\"article\" \/>\n<meta property=\"og:title\" content=\"The Culture Team Goes Vegan\" \/>\n<meta property=\"og:description\" content=\"We sampled five vegan "cheeses" from California-based Miyoko's Kitchen\" \/>\n<meta property=\"og:url\" content=\"https:\/\/developer83.wordpress-developer.us\/culturecheesemag\/miyokos-kitchen-vegan-cheese\/\" \/>\n<meta property=\"og:site_name\" content=\"culture: the word on cheese\" \/>\n<meta property=\"article:published_time\" content=\"2017-04-19T16:00:03+00:00\" \/>\n<meta property=\"article:modified_time\" content=\"2019-07-23T18:08:32+00:00\" \/>\n<meta property=\"og:image\" content=\"https:\/\/developer83.wordpress-developer.us\/culturecheesemag\/wp-content\/uploads\/2017\/04\/vegancheese_feature.jpg\" \/>\n\t<meta property=\"og:image:width\" content=\"750\" \/>\n\t<meta property=\"og:image:height\" content=\"368\" \/>\n\t<meta property=\"og:image:type\" content=\"image\/jpeg\" \/>\n<meta name=\"author\" content=\"Molly McDonough\" \/>\n<meta name=\"twitter:card\" content=\"summary_large_image\" \/>\n<meta name=\"twitter:label1\" content=\"Written by\" \/>\n\t<meta name=\"twitter:data1\" content=\"Molly McDonough\" \/>\n\t<meta name=\"twitter:label2\" content=\"Est. reading time\" \/>\n\t<meta name=\"twitter:data2\" content=\"2 minutes\" \/>\n<script type=\"application\/ld+json\" class=\"yoast-schema-graph\">{\"@context\":\"https:\/\/schema.org\",\"@graph\":[{\"@type\":\"WebPage\",\"@id\":\"https:\/\/developer83.wordpress-developer.us\/culturecheesemag\/miyokos-kitchen-vegan-cheese\/\",\"url\":\"https:\/\/developer83.wordpress-developer.us\/culturecheesemag\/miyokos-kitchen-vegan-cheese\/\",\"name\":\"The Culture Team Goes Vegan - 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