Palace Culture (organic artisan cheeze)

Palace Culture is also sold in groceries (including Waitrose). Began in a London family kitchen to deal with the founder’s son’s dairy intolerance, these are made from organic cashews and almonds (grown using regenerative farming methods in Spain)

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.

Recycle packaging at kerbside or supermarket bag bins. Avoid blue/mouldy cheeses for pregnancy/nursing, children and week immunity (and keep vegan cheese away from pets due to nuts, garlic, salt, chives etc). Don’t give leftovers to birds, as salt can harm and fat can smear on feathers, affecting waterproofing and insulation.

• The Goat is a semi-soft moult-ripened cheeze with fermented cashews, almonds and live cultures.
• Kimcheeze is a semi-soft cheeze with fermented cashew nuts, kimchi brine and live cultures, rolled in red chillies for a tangy heat.