Going Back to the Kitchen with Our Cheddar & Pepper Jack Cheeses
When I first started Miyoko’s Creamery, my purpose was to show the world how absolutely amazing vegan cheese could be. REAL artisan vegan cheese – made from carefully crafting organic plant milks and time-honored cheesemaking techniques that use microflora to transform the milks into cheese. The idea was to create cheeses that would rival any animal dairy product, building upon the creamery traditions of the past as a natural evolution into an exciting new future.
As a rapidly growing company, we tripped up… we acted too fast and ended up compromising our craft with the launch of our line of Cheddar and Pepper Jack Slices, Shreds, and Blocks. Because of this, I’ve made the decision to discontinue them.
This was a lesson learned. Going forward, I will no longer be putting anything else on the market that I cannot put 100% confidence in, and that I don’t believe is the best quality product in the world. This is my promise to you. This is what I’ve learned. As our company grows, I am determined to make sure we stay true to our original core values.
To make a vegan hard cheese is something that takes time. Transforming plant milk into a cheese that can be sliced, melted, and used in so many ways, is not something that can be accomplished after a couple hours in the kitchen. The truth is, most vegan hard cheeses and shreds on the market are made using oils, starches, and added flavors. They aren’t made using plant milks and traditional cheesemaking methods.
Yes, I want to bring you cheddars, gouda, pepper jack, and many other wonderful hard cheeses. And when we are ready to enter the market again, we will ensure that they are made to our true epicurean standards. Our next iteration of hard cheeses will be made with craft and love, using organic, nutritious plant milks and time-honed cheesemaking methods of fermentation and aging.
For those of you who love this product, I sincerely apologize to you, but I promise you that the products we come back with will be even better. I want to thank you for all of your continued love and support. Together, we are building the future of food and artisan plant milk dairy.
While we step away to perfect our cheese, we don’t want to leave you hanging...
So many of your favorite recipes can still be made with our other wonderful products, including our NEW Liquid Vegan Pizza Mozzarella.
Whether you’re folding into soups and dips or creating delicious entrees like a gratin or pasta, one thing is for sure, our Liquid Vegan Pizza Mozzarella is a game changer. Blending this revolutionary cheese into your recipes is so easy, just keep a little liquid (stock, pasta water, etc.) on hand as it thickens so you can nail that perfect texture! It’s time to make a creamy vegan mac n cheese like you’ve never had before.
If it’s topping your burgers, sandwiches, and other creations that’s got you wondering, fear not, our Roadhouse cheese makes an excellent spread on your buns and bread!
Just looking for a tasty vegan cheese snack? Our cheese wheels and roadhouse dips are ALL great options for satisfying that craving!
We encourage you to get creative. Play with flavors (your tastebuds will thank you). Go beyond your typical grilled cheese and try something new. Here’s a favorite recipe of ours to get you started:
Miyoko’s Herb de Provence Vegan Grilled Cheese with Caramelized Onions
- 1 yellow or white onion
- 1 tbsp. neutral oil
- 1/2 tsp. kosher salt
- 1 tsp. sherry vinegar (optional)
- 1 Miyoko's Aged Herbes de Provence Cashew Milk Cheese
- 2 tbsp. Miyoko's European Style Cultured Vegan Butter
- 2 sliced of your choice of bread
1. Remove the top and bottom of your onion and cut into slices
2. Add oil, onions and salt to a pan, and cook for 20-30 mins, adding 1 tbsp. of water every 5 mins
3. When onions are browned, set aside and add sherry vinegar if desired
4. In the pan, combine 1/4 wheel of Miyoko's Aged Herbes de Provence with 2 tbsp. of water and melt until soft, then set aside
5. In a pan, melt Miyoko's European Style Cultured Vegan Butter and toast your bread
6. Spread melted Herbes de Provence onto bread and add onions
7. Serve and enjoy!