Saturday, July 31, 2010
Aged Nut Cheese for the Connoisseur
Someone once told me that they couldn't go vegan because they were so romantically enlaced with the pungent and cultured companion that is a stinky wedge of blue cheese.
I understood. After all, I'd had my years with blue and a vibrant glass of red and yes, they were earth-shattering moments.
Later I found myself over a Dr. Cow nut cheese plate at Cocoa V. And then, more Dr. Cow appeared on my plates at Pure Food and Wine. I was wholly swept away by nut cheese and have been ever since.
It was then that I discovered that a vegan "blue" cheese does exist, Dr. Cow's Blue Green Algae Cheese, aged for 3 months, has that memorable tang of blue. These 100% dairy free, gluten free, soy free, organic vegan cheeses are made with acidophilus and Himalayan salt to culture the cheese in the similar process that dairy cheese undergoes. Smoky, mild, spicy, creamy, or firm, even cream cheese, Dr. Cow's has it: the tightly-wrapped cheese was shipped to my Philadelphia apartment within 24 hours and arrived with a cold pack to ensure that the product was kept cool.
This is the blue that gets me now. The Aged Cashew Cheese next to it is a mellow, well-rounded counterpart that can be accompanied by virtually anything. The Blue Green Algae is a bit racier. I like both with Rosemary Quackers or crumbled into a salad. Or set up an amazing spread next time you have friends over for a vegan wine and cheese with these beautiful artisan cheeses that pair wonderfully with wine and beer.