Does Cheese Have To Be Made From Dairy to be good? Mozzarella Alternative. Free Of Lactose!

 
 I've been reviewing quite a number of vegan cheeses lately (I will include the links at the end of the article). Most, if not all, have been produced in the USA.  This cheese, MozzaRisella is made in Europe.  Italy to be exact.  I decided to try it for myself and chat with the guy who is bringing this dairy free cheese to Britain.

With zero cholesterol.  Lower in fat than dairy mozzarella.  It is better for not only those who eat a plant-based diet but also those with lactose intolerance, or those wishing to eat healthier.  It is true of any cheese though.  Moderation.

It is more expensive than dairy based www.galbani.co.uk  But, allergy free food, when first to market are usually more expensive. However, they are usually also have more of an artisanal quality.  Quality ingredients, respecting nature.

Cheese is often sited as the sticking point from a animal based diet to plant-based one.  So, in my mind, the more plant-based cheeses I can write to you about the better.  Once you've opened the portal to vegan cheese, you quickly step out of any incorrect assumptions about dairy being the only way to make cheese and expand your experience to differing ingredients, much like when you first heard about goats cheese, right?!

So, what's it taste like? Does it stand up to the flavour test?

MozzaRisella comes in three guises.  

Original - a firmer cheese, similar to mozzarella, light and creamy, but not quite as cool and silky.  It found it's niche, paired with fresh basil and vine tomatoes. I crumbled some on one of my gluten free pizza crackers, tore off a few basil leaves and cut heirloom toms and finished with a light drizzle of olive oil.  Scrumptious!

SmokeyRisella - infused with turmeric for a smokey flavour.  I admit I just sliced, and ate!

CreamyRisella - like a smooth cream cheese, with a hint of tang.  I wondered if it would make a good gananche (mini chocolate bites were just cooling from the oven at the time) incorporated naturally sweet carob flour, a dash of agave nectar, vanilla seeds and a pinch of salt and whipped with a spatula to create a simple ganache for mini, chocolate bits.  Incredible!

They all melt too!  Check out their really cute video

CreamyRisella dolled up as a tantalising ganache, sat atop a mini bite.

So, I wondered just how they managed to make cheese from rice.  In their own words, here is how…

By following the natural rhythms of germination we activate the seeds of brown rice (only Italian origin) in spring water flowing at 600m above sea level in the heart of Lessinia Park - Piccole Dolomiti. In this stage, when the buds are at their maximum vitality, we transform the germinated brown rice in a delicious and balanced ”vegan milk” thus achieving the BioSuRice: laboratory tests confirm the presence of precious and balanced nutrients in germinated brown rice, useful for people wellness. It is, among vegan drinks, the most similar to breast milk.

INTERVIEW!

I wanted to find out more about the people behind MozzaRisella.  I told them of my curiosity and this is what Mauro, at London HQ, had to say.

'Basically , a cheese producer (of three generations) in Italy, was vegetarian, and was becoming vegan.  He was looking for an alternative and he met a dynamic young company specialised in germinated whole rice milk. which had just invented what we call MozzaRisella Today.  The two put their heads together.  It took another year before arrive to create the MozzaRisella.  The project has started and is growing. He still producing cheese back in Italy, as you cannot stop a business in a day and unfortunately the non vegan are still more than us vegans.  But they are conscious of what they started is the future, and they are looking to stop their cheese production as the MozzaRisella production will increase'. 

At the beginning, MozzaRisella was only a vegan cheese substitute for pizza (this was the concept) but later they discovered that in the organic and natural shops in Italy, there is more and more demand for vegan products, not as much as Germany or England, but is growing a lot, and they found support from many people and associations.  Mauro Vendramin, a Venetian and the UK distributor, has known the producer  (Alessandro Menegon) since he was 15.

'two years ago  he came to see me in London with the prototype of Mozzarisella.  To be honest I could not believe it! I decided to help them creating the brand and the marketing. So in the end at the base of the project, some vegan and vegetarian, young entrepreneurs, (including some volunteers) and lot of friendship has bought about MozzaRisella today. 

In times of climate change, land shortage, obesity and heart disease, it is good to see another sustainable food product on the rise.  Try it.  Or maybe you have already?  Let us know.  Click on the comments link below.

other cheese reviews by A Vegan Obsession:  Dr. Cow  Cheese Making Workshop 

Para mis amigos italianos .. aquí es donde usted puede conseguir MozzaRisella en Italia!

Attention All Cheese Lovers! Behold A New Kind Of Cheese On The Block.

Whilst residing in the US recently, a few trusted sources were passing on wisdom about a company called Dr. Cow. Makers of an aged, hard cheese made from tree nuts.  I was intrigued. I had to get my mitts on this wonder cheese and see what the fuss was all about.  I was due to fly to the UK and time was racing by, looking back and poking its tongue out at me!  I had to get some.  And fast.

I had delivered a selection of intriguing flavours.  They arrived as domes of cheese, wrapped in paper.  Wondrous artisanal flavours such as Aged Cashew & Dulse, Cashew & Crystal Manna Algae, Aged Macadamia, Aged Cashew & Hemp and a round tub of soft white Cashew Cream Cheese.

A review follows, but first...

Regular readers will know that I like to find out about the operations, the people behind the product.  I talked with Pablo Castro to discover...Just who are Dr. Cow?
comments in [ ] are added by A Vegan Obsession.

They are a small, environmentally concious business, run by Veronica Schwartz and Pablo Castro.  Veronica is an award winning pastry chef (Best Dessert - New York Magazine), and entrepreneur, she'd worked alongside renowned chefs such as Daniel Boulud and Jean George. She formed Dr. Cow with her partner Pablo Castro, so she could concentrate on her own gastronomic creations. Pablo Castro had a degree in Business and worked most of his life in the food industry developing products and doing research R&D. Now his doing it for his own company. 

Their facility in Williamsburg, Brooklyn, New York, has it's own water purifier system to ensure the highest quality of product.  Alongside the nut cheese they make granolas, activated nuts, cookies, biscotti, nuts and seeds milks and specialty products. All their products are gluten-soy-dairy free.


Tell us more about the Cheese.  
The “Tree Nut Cheese” is a product that has all the requirements that we perceive are needed for a product to be launched into the marketplace: Very high nutritional value, Life Force, Contains good healthy bacteria, It is raw, fermented and vegan.

Who is the cheese aimed at?
“Tree Nut Cheese” is a product that is not only accepted by the vegan community but by all consumers alike as its hand-crafted preparation is the same as its animal counterpart.
It’s a basic item in any kitchen and is for anyone. We think that is not about one product, but about seeing things differently. It is a simple and basic product, Cheese. We believe it can help break certain barriers because it gives the gourmet cheese lover a new, interesting option. A cheese made from nuts??!!?!  
It would also help many dairy eating people to reduce the use of animal products in their daily diet. [also people with lactose intolerance or who need to reduce saturated fat in their diets].  It is a great transition food.  We believe this product can help fundamentally to many carnivores and vegetarians that are having a hard time making the transition towards veganism. [also those who want to shift to a more plant based diet].

How did you get interested in raw foods?
The introduction of raw foods in our lifestyle felt like a very natural process. I worked in the food industry since I was a teenager. We always researched and studied local and traditional ingredients, in order to offer our consumers foods with high nutritional value, that were also sustainable for our environment.

We were already eating in a very similar way without knowing anything about the fundamentals and philosophy of raw foodists. Then we heard the term - raw food.  We started to buy books and to research; we incorporated the philosophy and started to apply the techniques with ourselves. Soon after that, we started to modify the recipes of the products that we were offering through Dr. Cow.  Since 2004, by learning and applying the raw food cooking techniques, we were able to develop hundreds of new products in an ongoing process that continues today.

What do you believe is so unique about your cheese?
The “Tree Nut Cheese” is a product that has all the requirements that we perceive are needed for a product to be launched into the marketplace: Very high nutritional value. Life Force. Contains good healthy bacteria. It is raw, fermented and vegan. 100% certified organic ingredients are used. No gluten, no casein, no soy and lactose free.

What is the process of making the cheese?

Made from a blend of soaked and rinsed raw nuts. We carefully wash soak rinse and wash the nuts to be ready for blending. We make the cheese from the raw nut mixed with acidophilus and little royal pink himalayan salt (one of the best salts available in the market). To make the curd we apply the same procedure for making cheese.

Do you have any exciting plans for Dr. Cow in the pipeline, to reach more consumers?
We are planning to open a dedicated retail shop in mid-September 2013  [woo hoo!]
Meantime, click here for Where To Buy

Can we get Dr.Cow outside of the US? 

We do not ship internationally at the moment.  [European readers..though not 'raw' have you tried Vegusto they produce a range of plant-based cheeses]

Dr Cow - Our Food Philosophy:  Simple products, easy to incorporate to every day lifestyle. 

So, what do they taste like?

I assembled a small panel of tasters.  Me (vegan and one time dairy addict), and two friends - one mostly vegan male (for 1 year), and one female carnivore and cheese lover.

The verdict from the taste kitchen….

Texture & taste.

The little parcels were torn open to reveal the array of cheeses.  Crackers, heating implements and voracious appetites at the ready. We tried them under a grill/broiler.  They soften and turn molten and bubbly but do not melt in the 'stringy' way some dairy cheeses may.  We thought would be great for a mac or broc and cheese.
The Aged Macadamia has a slightly granular consistency, but the others are smooth and silky.  The others grate well in their chilled state.  They also stood firm when 'cut' with a knife and satisfying and the same as any hard cheddar
All had a nicely balanced saltiness and tang.  
The Cashew Cream Cheese was delightfully thick and whipped.  It was so creamy with a gentle acidity.  Just like 'dairy made' Philadelphia cheese.
The Aged Cashew & Dulse was tinged green, which upon opening was rather a surprise.  The flavour was mature, with the hint of 'ocean'.  

I thought most were very 'cheese' like. I hate to use that term as though it is judged against dairy cheese. Cheese is a flavour term much as 'peppery' 'spicy' or 'sweet'. The fact that it first came about from cows milk shouldn't limit the creation of this flavour form by other means of what is bascially the fermenting of a milky protein substance.  Time for some paradigm shifts?!
 My carnivorous friend said it wasn't a dead ringer but she loved it for what it is, a variation on ingredients to make cheese [and she kept the leftovers!] 'Newbie Vegan' friend loved the Aged Cashew & Kale on his quesadillas.  
All of the cheeses would find harmony atop a doorstep of fresh (gluten free for me) bread with generous dollops of glistening, chunky chutney.  

I consider these cheeses to be worthy contenders to the animal produced cheeses.  I meet many people who say they want to eat a more healthy, plant-based diet but just don't believe they can live without cheese. Now, I don't think they have to.  

p.s…. I heard it through the grapevine, people... Soon, all cows will be set free, and cheese will be considered 'normal' when made from tree nuts!

Artisan Vegan Cheese - Book Review

Artisan. Vegan. Cheese…Yes!! check out those words sitting up against each other.  Is that music I hear?!  To my ears, Ms Miyoko Schinner.  To my ears.
I couldn't wait to get my hands on this book.  Written by long time vegan Miyoko. Cook and founder of Artisan Vegan Life  It is squashed full of cheese alchemy.  The book is sectioned into styles of cheese. 

• artisan & aged
• almost instant
• air dried
• meltable
• sauces & fondue

You can learn to make cream cheese, brie, chèvre etc.  

The back of the book hosts recipes in which to showcase your creations.  I am yearning to get all experimental in the A Vegan Obsession kitchen but, alas, my house is full of plaster dust.  Building work and an impending trip are hampering the experimental kitchen right now, but I did manage to have a blast at the nut parmesan powder and the sharp cheddar.

It is a fascinating read, discovering just what ingredients make a beloved cheese.  Not all recipes are allergy friendly, though they are certainly fantastic for the lactose intolerant (some soy is used in certain recipes).  A good deal of the recipes (the 'hard' cheeses) require thickening agents - agar, carageenan (irish moss).    Miyoko breaks it all down and helps to make you realise that cheese is bascially protein and fat.  Who needs animal milk?!   
It is has some surprises too.  Did you know oil is the secret ingredient to make cheese all melty? Although some of the recipes are practically instant, mostly patience is required.  It's cheese.  Cheese takes time.  Some recipes take mere days, others take weeks…..usually the hard ones.  Though 'hard' doesn't necessarily mean they be as dense as their dairy counterparts.  

Equipment needed to execute the recipes are discussed in the book too, to make sure when cheese making fever strikes, you are good to go.  Most you'll have in your kitchen. The use of a cheese press is aparantely invaluable to produce a more traditional 'hard' cheese.  The only other bit of equipment you may need to fork out for is a blender.  Actually I second (and third) that...a blender is highly recommended.  My blender is still unmaterialised and gathering dust on my 'wish list', (alongside the book deal and the man).  So, I've decided to give the delivery of hitherto mentioned blender a deadline to have it sitting on my countertop for summer 2013!  Meantime, the processor works ok, but can tend towards resulting grittiness.  Or to be more poetic..a tad coarse. 
Rejuvelac, a culturing agent made from water and a grain such as rice or millet and/or non dairy yogurt, get the good bacteria to work, imparting that cheesy flavour.  One of my attempts was with non-dairy kefir, so not so sure it hit the right spot.  I'll try with rejuvelac next.  It is simple to make.





Results: My sharp cheddar came out a little piquant and, without the use of a cheese press, firm.  Tasty though, but not as I recall mature cheddar, and definitely not much of a slicing challenge to my cheese knife.  The nut parmesan was lovely.

Once I'm back in AVO headquarters and those dust-making builders have packed up their tools and walked into the sunset I'll be making my way through these recipes for sure. 

Thanks to The Book Publishing Co.  for bringing us another great vegan recipe book and Randol White from Eat Drink Explore for agreeing for us to post his video interview with Miyoko.

Layered lunch.  

A doorstep of Raw almond bread, a mighty wedge of sharp cheddar, a slice of sweet red apple, topped with a hearty spoon of carrot mayonnaise.   Yes, carrot mayonnaise!  Want it??   I'll be posting the recipe tomorrow.  

Watch out for it.