![]() Jule’s and RIND know how to culture, producing cheeses cloaked in rind that’s almost cottony in flavor and texture in the best possible way. In order to get the same flavors, plant-based based cheese has to ferment, but in a different way, using cultures and miso.” Sheep’s milk or goat milk cheese has a lot of different fatty acids. It clings to the surfaces of your mouth,” explains Mattson senior food technologist, Kalynda Stone “A lot of the flavor in cheeses are in fatty acids. Giving RIND a run for the money is Jule’s, specializing in cashew brie, aged and cultured to yield classic new-mown grass and brown butter flavor and rich, fatty finish. Available in Brooklyn-area markets and Vegan Essentials. ![]() RIND also makes a semi-soft aged cheese with a tart sumac kick and another mildly scented with smoky, bracing, lapsang souchong tea. Co-founders Joshua Katcher and Dina DiCenso have perfected fermentation producing a true rind encasing a creamy but firm cheese. RIND’s cambleu, creamy camembert kissed by bleu’s umami notes, won Specialty Foods’ sofi Gold Award It has winning flavor as well as winning structure. It’s a happy marriage of traditional cheesemaking culturing and aging methods and plant-based ingredients including soy, coconut and tree nuts. īrooklyn-based RIND has mastered the art of semi-soft French-style bries, complete with buttery center, moldy, bloomy rind and a nuance of fug. Virgin, $14.99 for 5-ounce wedge, plus cost of cold pack delivery nationally available through online plant-based purveyor, Vegan Essentials. Get over it, you don’t mind spending more for an aged artisanal Laura Chenel goat cheese than a mass-produced supermarket brand. ![]() Woman-owned, organic and small batch, Virgin’s a step up from Violife, but with that comes a step up in price and step down in easy availability. Heat helps them escape, then they make their way to your olfactory.” When you warm up cheese in your mouth, you liberate those volatile aromas. “You get a lot of characteristic flavors of cheese -buttery, grassy - through aroma,” says Barb Stuckey, president of food innovation firm Mattson Group and author of the book, Taste “Aromas are volatile compounds. Fresh from the fridge, however, they suffer from a certain sameness of flavor. Their individual and distinct characteristics - a mildly funky bleu, a salty, punchy French onion among others - bloom at room temperature or slightly warmed. That said, Virgin offerings are organic and savory with the pleasing fatty mouthfeel that’s such an intrinsic part of traditional dairy cheese. ![]() Why? No casein, the magical enzyme in animal milk that gives traditional dairy cheese its stretch and melt. The VegNews nominee for best vegan artisanal cheese 2020 uses the same primary ingredients as Violife, but ages its cheeses, resulting in an altogether softer plant-based feta which barely budges when warmed. ![]()
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