vegan mozzarella (Carlo Cao)
Italian cheeses are very popular in England (Parmesan on pasta, mozzarella on pizza, ricotta in cheesecake and gorgonzola melted into pasta). But many are not even vegetarian (Parmesan contains calf or goat rennet, so is not the ‘vegetarian option’ often claimed by restaurants, and also is one of the ingredients in jars of pesto). Other non-vegetarian cheeses include Gorgonzola, Pecorino Romano and Swiss Gruyere. Most people will just buy plant-based cheeses (for the more ambitious, you can make your own plant-based gourmet cheese).
Avoid mould-ripened cheeses during pregnancy/nursing. Keep these cheeses away from pets (toxic nuts, mushrooms, salt etc). Don’t give leftovers to birds (salt is toxic and fats can smear on feathers affecting waterproofing/insulation – stale/crusty bread can choke).
plant-based Mozzarella
Mozzarella is used on pizza or in Caprese salad (tomatoes and fresh basil). Made originally from buffalo milk, there are have been boycotts of brands in Italy on welfare grounds. This vegan mozzarella (Anna Banana) is made with cashew milk. Native to Naples, mozzarella was discovered by accident, when curds fell into a bucket of hot water at a local cheese factory. The cheese is used to make arancini (croquettes – called ‘telephone wires’ when they go stringy).
Buy good vegan mozzarella from Kinda Co (sold in a glass jar, it bubbles and browns nicely under the grill). Or try Bluffalo Notzarella!
plant-based Parmesan cheese
Parmesan is a rich sharp cheese so plant-based versions often use umami-foods like mushrooms or miso to mimic the taste. This Easy Vegan Parmesan Cheese (Veggie Desserts) is ready in just 5 minutes, made with cashews, spices and nutritional yeast (packed with B12 but not for IBS or Crohn’s disease.
You can buy good vegan Parmesan from Kinda Co (sold in a glass jar – it browns nicely so good to top a lasagne or pasta bake) or I Am Nut OK Oh Grate! (made by an American/Italian couple in London).
plant-based ricotta cheese
Ricotta is a grainy cream cheese (as opposed to mascarpone that is smoother) used to make cheesecake filling and also to stuff ravioli. Creamy Vegan Almond Ricotta (Carlo Cao) is a recipe by a talented Swiss-Italian chef.
You can buy good vegan ricotta from New Roots (made by a Swiss couple who switched careers when he was injured in a racing accident), Palace Culture (made from almonds) or I Am Nut OK (from an Italian-American couple in London).
plant-based Gorgonzola
Said to have been Pavarotti’s favourite cheese to melt on pasta, this was named after a village outside Milan, and is a blue-veined cheese that takes a while to ripen. Veganzola! is matured over several weeks, using Pencillium Roqueforti. Made from almonds and nutritional yeast, it may contain traces of allergens. Store at correct temperature and eat within a week of delivery.
The founder spent months experimenting before closing down his banking career, to launch a vegan cheese company. A portion of profits go to an animal sanctuary. Palace Culture Sacré Bleu has subtle notes of roquefort and white wine. Pairs nicely with seeded crackers and a good white sweet wine.
