See You In Veganuary!
Camembert Style
An authentic white rind and a smooth, creamy centre.
Pair with:
🍴 Grapes or apples, onion chutney. Fresh, crusty bread.
🍷 Dry, fruity Sauvignon, a light-bodied red or sparkling Crémant.
Cook:
🥄 Add slices of camembert and a few rocket leaves to a hot, cooked pizza, fresh from the oven.
Apricolina
Tangy, but with a touch of sweet apricot, this is easy on the palate and perfect for eating every day.
Pair with:
🍴 Walnuts or apples, ploughman's chutney. For an unusual twist serve with vegan digestives.
🍷 A dry cider, Pinot Noir or medium-bodied white.
Cook:
🥄 Smoosh into some mashed potato or between hot toast for a warm, cheesy sandwich.
Camblue
A camembert/blue combo with a white rind and mild blue interior.
Pair with:
🍴 Sliced pears, grapes or figs and chutney. Saltine crackers or a thin slice of fruity cake.
🍷 Spanish Cava or an off-dry Riesling.
Cook:
🥄 Cube into a Mediterranean salad with cherry tomatoes and baby spinach.
Aged Classic
Aged for several weeks to create a complex, umami flavour and firm cheddar-like texture.
Pair with:
🍴 Pickled walnuts, sliced cornichons, pickled onions and olives. Oatcakes.
🍷 Spanish Rioja or a vegan stout.
Cook:
🥄 Cube into salads or a vegan ploughman's with crusty bread and cherry tomatoes.
Beer-washed Rind
Washed daily with gluten-free beer and wrapped in spruce-bark to give a rich, slightly smoky flavour.
Pair with:
🍴 Vegan pastrami, pickled walnuts, naturally fermented Torshi.
🍺 Unfiltered German lager or a strong Belgian ale. A smoky red Carmanère.
Cook:
🥄 Best eaten straight up. To appreciate the full complexity of alpine, creamy, smoky flavours just cut yourself a generous chunk and go.
Vegan Gold Butter
Oh so buttery, only once you've tried it will you really understand. Cultured for full depth of flavour.
🍴 Fresh, crusty bread - spread it thick!
☕️ A hot cup of tea with oat milk.
Cook:
🥄 Perfect for all kinds of baking, melts into baked potato or onto freshly steamed peas.
Camembert Style
An authentic white rind and a smooth, creamy centre.
Pair with:
🍴 Grapes or apples, onion chutney. Fresh, crusty bread.
🍷 Dry, fruity Sauvignon, a light-bodied red or sparkling Crémant.
Cook:
🥄 Add slices of camembert and a few rocket leaves to a hot, cooked pizza, fresh from the oven.
Apricolina
Tangy, but with a touch of sweet apricot, this is easy on the palate and perfect for eating every day.
Pair with:
🍴 Walnuts or apples, ploughman's chutney. For an unusual twist serve with vegan digestives.
🍷 A dry cider, Pinot Noir or medium-bodied white.
Cook:
🥄 Smoosh into some mashed potato or between hot toast for a warm, cheesy sandwich.
Camblue
A camembert/blue combo with a white rind and mild blue interior.
Pair with:
🍴 Sliced pears, grapes or figs and chutney. Saltine crackers or a thin slice of fruity cake.
🍷 Spanish Cava or an off-dry Riesling.
Cook:
🥄 Cube into a Mediterranean salad with cherry tomatoes and baby spinach.
Aged Classic
Aged for several weeks to create a complex, umami flavour and firm cheddar-like texture.
Pair with:
🍴 Pickled walnuts, sliced cornichons, pickled onions and olives. Oatcakes.
🍷 Spanish Rioja or a vegan stout.
Cook:
🥄 Cube into salads or a vegan ploughman's with crusty bread and cherry tomatoes.
Beer-washed Rind
Washed daily with gluten-free beer and wrapped in spruce-bark to give a rich, slightly smoky flavour.
Pair with:
🍴 Vegan pastrami, pickled walnuts, naturally fermented Torshi.
🍺 Unfiltered German lager or a strong Belgian ale. A smoky red Carmanère.
Cook:
🥄 Best eaten straight up. To appreciate the full complexity of alpine, creamy, smoky flavours just cut yourself a generous chunk and go.
Vegan Gold Butter
Oh so buttery, only once you've tried it will you really understand. Cultured for full depth of flavour.
🍴 Fresh, crusty bread - spread it thick!
☕️ A hot cup of tea with oat milk.
Cook:
🥄 Perfect for all kinds of baking, melts into baked potato or onto freshly steamed peas.
Smoky Creamy Cashew
Gently smoky, super smooth and creamy. Cultured for full depth of flavour.
🍴 Fresh, crusty bread and crudités.
☕️ English breakfast tea with oat milk.
Cook:
🥄 It works great stirred in at the end of a carbonara style sauce.
Classic Creamy Cashew
The smoothest operator of all. Cool as a cucumber and excellent in sandwiches or schmeared on crackers.
🍴 Fresh, crusty bread - even better with a little Vegan Gold.
☕️ A hot cup of tea with oat milk.
Cook:
🥄 Mash into baked potato or stir in to finish off a pasta sauce.
Camembert Style
An authentic white rind and a smooth, creamy centre.
Pair with:
🍴 Grapes or apples, onion chutney. Fresh, crusty bread.
🍷 Dry, fruity Sauvignon, a light-bodied red or sparkling Crémant.
Cook:
🥄 Add slices of camembert and a few rocket leaves to a hot, cooked pizza, fresh from the oven.
Apricolina
Tangy, but with a touch of sweet apricot, this is easy on the palate and perfect for eating every day.
Pair with:
🍴 Walnuts or apples, ploughman's chutney. For an unusual twist serve with vegan digestives.
🍷 A dry cider, Pinot Noir or medium-bodied white.
Cook:
🥄 Smoosh into some mashed potato or between hot toast for a warm, cheesy sandwich.
Camblue
A camembert/blue combo with a white rind and mild blue interior.
Pair with:
🍴 Sliced pears, grapes or figs and chutney. Saltine crackers or a thin slice of fruity cake.
🍷 Spanish Cava or an off-dry Riesling.
Cook:
🥄 Cube into a Mediterranean salad with cherry tomatoes and baby spinach.
Aged Classic
Aged for several weeks to create a complex, umami flavour and firm cheddar-like texture.
Pair with:
🍴 Pickled walnuts, sliced cornichons, pickled onions and olives. Oatcakes.
🍷 Spanish Rioja or a vegan stout.
Cook:
🥄 Cube into salads or a vegan ploughman's with crusty bread and cherry tomatoes.
Beer-washed Rind
Washed daily with gluten-free beer and wrapped in spruce-bark to give a rich, slightly smoky flavour.
Pair with:
🍴 Vegan pastrami, pickled walnuts, naturally fermented Torshi.
🍺 Unfiltered German lager or a strong Belgian ale. A smoky red Carmanère.
Cook:
🥄 Best eaten straight up. To appreciate the full complexity of alpine, creamy, smoky flavours just cut yourself a generous chunk and go.
Vegan Gold Butter
Oh so buttery, only once you've tried it will you really understand. Cultured for full depth of flavour.
🍴 Fresh, crusty bread - spread it thick!
☕️ A hot cup of tea with oat milk.
Cook:
🥄 Perfect for all kinds of baking, melts into baked potato or onto freshly steamed peas.
Camembert Style
Authentic white rind and a smooth, creamy centre.
Pair with:
🍴 Grapes or apples, onion chutney.
🍷 Dry, fruity Sauvignon or sparkling Crémant.
Cook:
🥄 Add slices to a hot, cooked pizza, fresh from the oven.
Apricolina
Tangy, but with a touch of sweet apricot, this is easy on the palate and perfect for eating every day.
Pair with:
🍴 Walnuts or apples, ploughman's chutney. For an unusual twist serve with vegan digestives.
🍷 A dry cider, Pinot Noir or medium-bodied white.
Cook:
🥄 Smoosh into some mashed potato or between hot toast for a warm, cheesy sandwich.
Camblue
A camembert/blue combo with a white rind and mild blue interior.
Pair with:
🍴 Sliced pears, grapes or figs and chutney. Saltine crackers or a thin slice of fruity cake.
🍷 Spanish Cava or an off-dry Riesling.
Cook:
🥄 Cube into a Mediterranean salad with cherry tomatoes and baby spinach.
Aged Classic
Aged for several weeks to create a complex, umami flavour and firm cheddar-like texture.
Pair with:
🍴 Pickled walnuts, sliced cornichons, pickled onions and olives. Oatcakes.
🍷 Spanish Rioja or a vegan stout.
Cook:
🥄 Cube into salads or a vegan ploughman's with crusty bread and cherry tomatoes.
Beer-washed Rind
Washed with gluten-free beer and wrapped in spruce-bark for a slightly smoky flavour.
Pair with:
🍴 Vegan pastrami, pickled walnuts or Torshi.
🍺 Unfiltered German lager or a smoky red Carmanère.
Cook:
🥄 Eat it straight - to fully appreciate the alpine, smoky flavours just cut a generous chunk and go.
Vegan Gold Butter
Oh so buttery, only once you've tried it will you really understand. Cultured for full depth of flavour.
🍴 Fresh, crusty bread - spread it thick!
☕️ A hot cup of tea with oat milk.
Cook:
🥄 Perfect for all kinds of baking, melts into baked potato or onto freshly steamed peas.
Camembert Style
An authentic white rind and a smooth, creamy centre.
Pair with:
🍴 Grapes or apples, onion chutney. Fresh, crusty bread.
🍷 Dry, fruity Sauvignon, a light-bodied red or sparkling Crémant.
Cook:
🥄 Add slices of camembert and a few rocket leaves to a hot, cooked pizza, fresh from the oven.
Apricolina
Tangy, but with a touch of sweet apricot, this is easy on the palate and perfect for eating every day.
Pair with:
🍴 Walnuts or apples, ploughman's chutney. For an unusual twist serve with vegan digestives.
🍷 A dry cider, Pinot Noir or medium-bodied white.
Cook:
🥄 Smoosh into some mashed potato or between hot toast for a warm, cheesy sandwich.
Camblue
A camembert/blue combo with a white rind and mild blue interior.
Pair with:
🍴 Sliced pears, grapes or figs and chutney. Saltine crackers or a thin slice of fruity cake.
🍷 Spanish Cava or an off-dry Riesling.
Cook:
🥄 Cube into a Mediterranean salad with cherry tomatoes and baby spinach.
Aged Classic
Aged for several weeks to create a complex, umami flavour and firm cheddar-like texture.
Pair with:
🍴 Pickled walnuts, sliced cornichons, pickled onions and olives. Oatcakes.
🍷 Spanish Rioja or a vegan stout.
Cook:
🥄 Cube into salads or a vegan ploughman's with crusty bread and cherry tomatoes.
Beer-washed Rind
Washed daily with gluten-free beer and wrapped in spruce-bark to give a rich, slightly smoky flavour.
Pair with:
🍴 Vegan pastrami, pickled walnuts, naturally fermented Torshi.
🍺 Unfiltered German lager or a strong Belgian ale. A smoky red Carmanère.
Cook:
🥄 Best eaten straight up. To appreciate the full complexity of alpine, creamy, smoky flavours just cut yourself a generous chunk and go.
Vegan Gold Butter
Oh so buttery, only once you've tried it will you really understand. Cultured for full depth of flavour.
🍴 Fresh, crusty bread - spread it thick!
☕️ A hot cup of tea with oat milk.
Cook:
🥄 Perfect for all kinds of baking, melts into baked potato or onto freshly steamed peas.
Smoky Creamy Cashew
Gently smoky, super smooth and creamy. Cultured for full depth of flavour.
🍴 Fresh, crusty bread and crudités.
☕️ English breakfast tea with oat milk.
Cook:
🥄 It works great stirred in at the end of a carbonara style sauce.
Classic Creamy Cashew
The smoothest operator of all. Cool as a cucumber and excellent in sandwiches or schmeared on crackers.
🍴 Fresh, crusty bread - even better with a little Vegan Gold.
☕️ A hot cup of tea with oat milk.
Cook:
🥄 Mash into baked potato or stir in to finish off a pasta sauce.
Camembert Style
Authentic white rind and a smooth, creamy centre.
Pair with:
🍴 Grapes or apples, onion chutney.
🍷 Dry, fruity Sauvignon or sparkling Crémant.
Cook:
🥄 Add slices to a hot, cooked pizza, fresh from the oven.
Apricolina
Tangy, but with a touch of sweet apricot, this is easy on the palate and perfect for eating every day.
Pair with:
🍴 Walnuts or apples, ploughman's chutney. For an unusual twist serve with vegan digestives.
🍷 A dry cider, Pinot Noir or medium-bodied white.
Cook:
🥄 Smoosh into some mashed potato or between hot toast for a warm, cheesy sandwich.
Camblue
A camembert/blue combo with a white rind and mild blue interior.
Pair with:
🍴 Sliced pears, grapes or figs and chutney. Saltine crackers or a thin slice of fruity cake.
🍷 Spanish Cava or an off-dry Riesling.
Cook:
🥄 Cube into a Mediterranean salad with cherry tomatoes and baby spinach.
Aged Classic
Aged for several weeks to create a complex, umami flavour and firm cheddar-like texture.
Pair with:
🍴 Pickled walnuts, sliced cornichons, pickled onions and olives. Oatcakes.
🍷 Spanish Rioja or a vegan stout.
Cook:
🥄 Cube into salads or a vegan ploughman's with crusty bread and cherry tomatoes.
Beer-washed Rind
Washed with gluten-free beer and wrapped in spruce-bark for a slightly smoky flavour.
Pair with:
🍴 Vegan pastrami, pickled walnuts or Torshi.
🍺 Unfiltered German lager or a smoky red Carmanère.
Cook:
🥄 Eat it straight - to fully appreciate the alpine, smoky flavours just cut a generous chunk and go.
Vegan Gold Butter
Oh so buttery, only once you've tried it will you really understand. Cultured for full depth of flavour.
🍴 Fresh, crusty bread - spread it thick!
☕️ A hot cup of tea with oat milk.
Cook:
🥄 Perfect for all kinds of baking, melts into baked potato or onto freshly steamed peas.
Smoky Creamy Cashew
Gently smoky, super smooth and creamy. Cultured for full depth of flavour.
🍴 Fresh, crusty bread and crudités.
☕️ English breakfast tea with oat milk.
Cook:
🥄 It works great stirred in at the end of a carbonara style sauce.
Classic Creamy Cashew
The smoothest operator of all. Cool as a cucumber and excellent in sandwiches or schmeared on crackers.
🍴 Fresh, crusty bread - even better with a little Vegan Gold.
☕️ A hot cup of tea with oat milk.
Cook:
🥄 Mash into baked potato or stir in to finish off a pasta sauce.
The
Vegan
Alternative
Since 2016
Our mission is simply to make the best cheese possible.
Our mission is simply to make the best cheese possible.
The
Vegan
Alternative
Since 2016
The
Vegan
Alternative
Since 2016
Our mission is simply to make the best cheese possible.
