Everything about California is just so cool. If you head to Marin County, and the small community of Fairfax, you will stumble upon Miyoko’s Kitchen, the artisanal “cultured nut product” headquarters, where some of the most delicious vegan “cheese” can be found. The cheese is so delicious that even at our recent nut-cheese tasting at the trendy Pure Sweets Café (1706 Locust St., Philadelphia) the group questioned, “This isn’t real cheese?” Because the cheeses are not produced with any dairy, in the state of California they cannot be called cheese. Rather, they’re referred to as a “cultured nut product.”
New products created by noted vegan and author Miyoko Schinner are the rage in the vegan culinary world. To have created such a wide variety of cheeses, with such delicious textures and flavors, is quite amazing. The cheeses, which are organic and nut-based, are changing the backdrop in the culinary world because they are just that good!
I was thrilled to have had the opportunity to chat with Miyoko during a recent telephone interview. She is a very clear and articulate voice in the vegan community, and a very well-respected one. Friends of mine had attended her cheese-making class a few years ago at the PA VegFest, and seriously, all they talked about was the cheese! Suffice it to say that her cheeses are the new “it” food on the gourmet food table.
A Quick Sketch of Miyoko and Her Newest Products from Miyoko’s Kitchen
- She was a vegetarian at age 12! She woke up one morning and converted her entire way of eating. After college, she returned to her birthland, Japan, and discovered French cuisine. A vegetarian, she eventually realized that all the dairy components in French cuisine were taking a toll on her health and decided to become a vegan. Yes—no meat, fish or dairy.
- Miyoko’s beliefs are that she is vegan “for the animals, the planet and her health.”
- Her favorite product from Miyoko’s Kitchen is the Fresh Loire Valley in a Fig Leaf. It is a beautiful, soft wheel wrapped in wine-cured fig leaves. Its base is organic cashews, chickpea miso and sea salt. Miyoko reports that it has a pleasant “smoked” flavor.
- Miyoko shared that passion fuels Miyoko’s Kitchen. Although she considers herself a “self-doubter,” the success of the “cheese” is overwhelming. She confided, “Why would anyone want this cheese?” But the reality is that she has a created a delicious and nutritious product that was, otherwise, void in the vegan world of food.
- Schinner has been busy in the vegan kitchen for many, many years. And in June, she has a new book coming out. Her wisdom will be shared on the pages in her new scribe, The Homemade Vegan Pantry (Ten Speed Press, 2015). You can expect this beautiful book at your favorite book-seller in June.
The Cheese Speaks for Itself
With a well-decorated cheese board, I headed to Pure Sweets Café on Locust Street in Philadelphia. Pure Sweets is an organic, vegan eatery near the Curtis School of Music. With five cheeses from Miyoko’s Kitchen, I arrived at a private Chinese New Year Party, hosted by owner Andrea Kyan. We both agreed that the cheese board would be a fun addition to the evening’s menu. Huddled on a cold and brisk winter night, party-goers were thrilled to find organic cheeses that were nut-based and dairy and soy free.
I got all crazy and scientific as I gathered insights from the enthusiasts. I had evaluation cards for everyone to fill out. Then, all of a sudden I realized that all I needed to do was look at the cheese board at the end of the evening and evaluate what was left. One-word evaluations were all I needed. That word? “Awesome.” Of the 20 surveys, the majority said, “Awesome.” Descriptive words like “creamy, surreal, delicious and amazing,” were also heard in a chorus!
Miyoko’s Kitchen sent us a 5-cheese sample from their collection of 10. The cheeses we tested received rave reviews.
Classic Double Cream Chive: This round packed a buttery, savory and mild herb flavor. Too creamy to even think that it was made from a base of organic cashews.
Double Cream Sundried Tomato Garlic: It tasted like pizza! Delicious and creamy, it carried a pungent flavor.
High Sierra Rustic Alpine: This was a semi-hard, nutty round that had a buttery finish. This cheese even melts for fondue, or as the base to a risotto! Most vegan cheeses do not melt, so this is a big deal.
French Style Winter Truffle: With a decadent and elegant taste, this cheese was marbled with truffle-scented mushrooms and was a crowd favorite. It is most versatile and would be great tossed with some whole wheat pasta.
Mt. Vesuvius Black Ash: By the end of the evening, this wheel was totally devoured. Obviously, it was the most popular. It is coated in black ash with a dense and smooth texture. Some reported that it had a “buttery sweetness.”
We prepared a cheese board that also had jams, relish, fresh fruit and more. There was quite a mélange of flavors, from sweet to savory and spicy. An assortment of crackers and breads was the final and perfect touch. We thought outside of the “wheel” in the hopes to complement the flavor of each morsel of cheese. Everyone enjoyed how smoothly the cheese spread on crackers and toasts. Vegans do not usually have such a gourmet experience with plant-based cheeses, so everyone was excited to sample and devour the contents of the cheese platter.
The cheeses are delicious—simply said. Heed caution, however, that if you have a nut allergy these will not be the food for you because they are nut-based.
Although the cheeses are readily available in stores throughout California, if you live on the East Coast you can only purchase them from the company. The cheese will arrive in a mini-cooler is surrounded by ice packs to maintain the correct food temperature. Prices range from $9.99–$11.99 per wheel. Whether you are planning a party or are a vegan who misses cheese, this cheese is a “can’t-miss” and a “must-have.”
Learn more on the Miyoko’s Kitchen website.
- Top photo: Miyoko's Creamery
- Other photos: Char Nolan
