Skagit Food Co-op blog:

the Cheese Whisperer

New Miyoko’s Artisan Vegan Cheese

Seeking a tasty alternative to traditional cultured cheese? Try a new addition to our Specialty Cheese Island: Miyoko’s Kitchen Artisan Cultured Vegan Cheese. These award winning organic cheeses are certified Non-GMO, and free of cholesterol, lactose, egg, gluten and soy. Recently VegNews, America’s premier vegan lifestyle magazine, announced Miyoko’s Creamery as the 2016 Veggie Award™ Winner for Favorite Artisanal Vegan Cheese, with a record-breaking 1.7 million votes cast.

We currently offer two types:

  • French Style Winter Truffle – an elegant, woody, and earthy wheel marbled with truffle-scented mushrooms. Enjoy this spreadable cheese on crackers, tossed with pasta, or mixed into risotto. Ingredients: Filtered Water, Organic Cashews, Organic Mushrooms, Organic Coconut Oil, Organic Soymilk (Organic Soybeans, Water), Organic Tapioca, Organic Truffle Oil (Organic Olive Oil, Organc White Truffles), Agar, Sea Salt, Nutritional Yeast, Cultures
  • Miyoko’s Kitchen Mt. Vesuvius Black Ash is the first vegan cheese product to win a Sofi Award, similar to the Oscars of Specialty Food. With over 3,000 entries, winners are chosen by a national panel of culinary experts in a blind tasting. This soft cheese is coated in black ash with a dense, smooth, creamy texture, and a mildly tangy, buttery sweetness. Serve with crackers, fresh fruit or baked en croute (in pastry crust). Ingredients: Organic Cashews, Filtered Water, Organic Chick Pea Miso (Organic Chickpeas, Organic Rice Koji, Sea Salt, Water, Koji Spores), Nutritional Yeast, Vegetable Ash, Sea Salt and Cultures
By: Claire

ClaireClaire Harlock Garber loves to eat and drink and write about it. She has worked in the food industry for nearly a decade and was on staff at the Skagit Valley Co-op from 2010-2018, writing the regular columns Skagit Brew Corner, The Cheese Whisperer, The Bounty of Bulk, and What's Dippin' in the Well for the Co-op's blog, as well as articles for the Natural Enquirer newsletter.