Kinda Co Vegan Cheese (handmade in Somerset)
Kinda Co is an award-winning brand of artisan che*se, in easy-to-recycle or compostable packaging. Most have a fridge life of around 10 weeks, but eat within a few days, once opened. You can freeze block cheeses on day of delivery for up to 6 months (thaw overnight in the fridge).
The range includes the following block cheeses (all melt so good to stir into mashed potatoes or pasta sauces). Or buy a ‘cheeseboard collection’ or subscribe to the monthly cheese club!
Own-brand supermarket vegan cheese are not that great (you can just about melt them into recipes). Some of the dairy companies that now make vegan cheese are a little better (but not as good as artisan brands).
Proper artisan vegan cheese tends to be made with nuts, and seriously tastes just the same, but it is expensive. So just buy less and enjoy it more. Like ‘oat milk’ now has to be called ‘oat drink’, you may find that some brands have to call their products ‘cheeze’ or ‘chease’, to follow silly government laws.
And many of these also sell in paper and compostable packaging, though you can recycle any plastic at kerbside or supermarket bag bins.
Avoid blue and other ‘mouldy cheeses if pregnant/nursing, weak immunity or for children. Also keep them away from pets due to mould, nuts, garlic, salt, chives etc. For the same reasons, don’t give leftovers to garden birds or wildfowl as salt is toxic, and fat smears on feathers, affecting waterproofing and insulation.
If ordering online, set up a safe drop-off point to arrive chilled (and out of reach of children and animals).
The range includes:
- Farmhouse (ideal with pickle for sandwiches)
- Smoked (with hand-harvested Dorset sea salt)
- Garlic & Chive (a French-inspired crumbly treat)
- Sweet Pepper (tangy and spicy, with small red peppers)
- Greek-Style (ideal for salad, pasta and pizza)
- Chilli (spicy paprika, for Mexican food)
- Italian-Style (a glass jar Parmesan alternative)
- Rikotta!: Ideal for Italian recipes like pasta or pizza)
- Mozzalloumi: A fusion cheese to replace mozzarella and halloumi)
- Blue Cheese (with spirulina so check medication, nice with pear walnut salad.
Why try artisan vegan cheese?
Because it tastes just as nice, is packed with nutrients and supports local artisans (and farmers, as many buy their ‘flavourings’ like onions from local growers).
And of course, many people now have given up dairy due to animal welfare and environmental concerns, or simply due to allergies.
To get the best flavour, let cheese warm up for 20 to 30 minutes before serving (keep unused cheese wrapped in the fridge, so it doesn’t dry out). Most artisan vegan cheese only tastes good, for a few days.
