Picante Blue Cheese
*This was the first cheese we tasted and we feel like we started at the top! Neither of us were previously Blue Cheese eaters and I was actually almost going to pass up getting it because I just didn’t think I’d like it or have anything to compare it with. Even the pungent smell of a real blue cheese would turn my stomach. This smell was by no way overpowering like a heady blue. The texture was really creamy and soft and the flavour was delicious, just the right balance of saltiness and not too sharp. It was the most flavoursome of all the cheese we tasted and was our winner by a country mile!
*We were a bit neutral about this one. I used to love Camembert and found this quite unlike the real thing in texture or flavour. The appearance was probably the one thing that most likened it to the real deal. I was a little disappointed but only because I was expecting something quite similar. We both thought it was a nice cheese but we probably would have liked it more if it were called something completely different and not tried to emulate camembert.
*By unanimous vote, this was our second favourite! Wow it was good. From memory, I always found cream cheese to have a slightly non organic taste that I can’t quite put my finger on. Like it was a little synthetic. We found this cheese to be so much better than the original! I have given a few people this cheese to try and everyone has said it’s so much better then the cream cheese from the supermarket. It has flavour, it has substance, it has texture. Although it was smooth, it was still much fuller than a shop cream cheese. We put it on the cheese platter for the purpose of testing but I think this cheese actually has a legitimate place on a cheese board. I liked it so much and gave it to so many people to try that it didn’t quite make it to cheesecake stage! Ooooops!
*We found this quite similar to the original. Same texture, consistency and the appearance looked legitimate. I would have said mozzarella is quite bland in taste whereas I think this cheese has slightly more flavour than the original. I tried cooking this cheese both in the oven and stirring through a pasta and it worked perfectly. When cooked in the oven, it got a crispy skin on top and was all perfectly melted underneath. It really did look the business!
*As above but with a stronger flavour. Works really well cooked also and was nice enough to eat on a biscuit. Perhaps even suitable on a cheese board for those that aren’t into strong, potent cheeses.
Smoked Garlic & Pepper ‘Chedda’
*Smells delicious! Makes your tastebuds water. Flavour was definitely more garlic than pepper, the hint of pepper was quite subtle BUT really tasty! Much softer in structure than a normal cheddar cheese. Quite smooth and spreadable as opposed to cutting a hardened slice for a biscuit.
*This came in last place for us and we really weren’t quite sure about it. The texture was a little too much like rubber. The Garlic and Pepper chedda was quite soft so I’m not sure if the ageing process changes the texture/structure rather than the flavour? It did definitely have the cheese flavour. I could taste the nutritional yeast but I feel with a ‘mature’ cheese, the flavour could be even stronger. I’m yet to try grilling this which I think will probably give a better result.
These cheese are really inspired and I love that Bob is really creative with his flavours. It’s exciting to be able to try a food product that doesn’t feel like a vegan substitute but rather and innovative, well thought out, high end product. I believe these cheeses deserve a place on your next cheese board whether vegan or not. Definitely the best non dairy cheeses I’ve eaten!
I believe the cheeses will be available throughout the UK and Ireland from May.
Contact:The Little Green Leaf
Phone:+353 86 809 5949