UK Product Thread

Mufflon said:
I wish someone would plan on decent vegan cheese. :laughing:

Sensational_VUNA_packshot_front-Nestlé-300x273.jpg
Click to expand...

I agree (nothing vegan tastes anything like dairy cheese) and believe that vegan options can be highly improved via research.

www.veganfoodandliving.com

A university researcher is on a mission to 'radically improve' vegan cheese

University professor and researcher Marité Cárdenas is setting out to 'radically improve' vegan cheese by creating the perfect non-dairy milk.
www.veganfoodandliving.com www.veganfoodandliving.com
 
  • Agree
Reactions: Mufflon
The ingredient lists and/or nutritional values of vegan cheeses are off-putting most of the time for me.

I sometimes buy the really expensive cashew based brie or camembert by Happy Cashew or Jay & Joy. Now that the weather is cooler I can order them online again without risking them going bad even before they arrive.
 
  • Agree
  • Like
Reactions: KLS52 and shyvas
Mufflon said:
The ingredient lists and/or nutritional values of vegan cheeses are off-putting most of the time for me.

I sometimes buy the really expensive cashew based brie or camembert by Happy Cashew or Jay & Joy. Now that the weather is cooler I can order them online again without risking them going bad even before they arrive.
Click to expand...

True and they don't even contain protein. I've never taken the plunge to order Jay & Joy due to the price. How do you find they taste compared to dairy?
 
shyvas said:
True and they don't even contain protein. I've never taken the plunge to order Jay & Joy due to the price. How do you find they taste compared to dairy?
Click to expand...
It depends on how old the cheese is. Both with the brie and the camembert I was pleasantly surprised that the outer surface just smells and touches like, well... camembert or brie.

The inner consistency is creamier than the dairy stuff. Also looks darker. The taste is more pungent/intensive. People who love older cheese might be more drawn to it.

It's more the consistency that's off in regards to dairy than the taste (for me)..
 
  • Informative
Reactions: PTree15 and KLS52
Mufflon said:
It depends on how old the cheese is. Both with the brie and the camembert I was pleasantly surprised that the outer surface just smells and touches like, well... camembert or brie.

The inner consistency is creamier than the dairy stuff. Also looks darker. The taste is more pungent/intensive. People who love older cheese might be more drawn to it.

It's more the consistency that's off in regards to dairy than the taste (for me)..
Click to expand...

That's interesting to know. However, I cannot take the plunge and fork out nearly 12 € for a small piece of cheese. Moreover, the two cheeses that I miss are farmhouse cheddar and Stilton.​
 
Errr, I'd like to get an Old Amsterdam and freshly grated Parmesan that starts to melt on the pasta.

Ok, 12 Euro is a lot of money. I think I paid about 6 Euro for a Happy Cheese Camembert. Still a lot of money though when compared to dairy cheese.
 
Mufflon said:
Errr, I'd like to get an Old Amsterdam and freshly grated Parmesan that starts to melt on the pasta.

Ok, 12 Euro is a lot of money. I think I paid about 6 Euro for a Happy Cheese Camembert. Still a lot of money though when compared to dairy cheese.
Click to expand...

I also miss authentic parmesan but it's not even vegetarian.
 
I miss fresh mozzarella, provolone, blue and cottage cheeses.
 
Top Bottom