A Word About Cheese

“How can you govern a country which has 246 varieties of cheese?”― Charles de Gaulle

I mean how can you? And how does he, or did he, know it was 246? Eh, regardless, today is National Cheese Lovers Day and though both Eric and I follow a plant-based diet, cheese is one of those things that we just can’t step away from. Not entirely. There are some vegan options we use and highly recommend:

  • Cream cheese: Kite Hill almond milk cream cheese
  • Sliced cheddar: Field Roast chao slices
  • Shredded cheddar:  Daiya cheddar style shreds
  • Feta: Violife just like feta
  • Mozzarella: Miyokos cultured vegan mozzarella

And I do make this amazing cashew “Parmesan” that is perfect for sprinkling on finished dishes: think pizza, pasta, salads, soups etc., but admittedly it doesn’t pass the taste or the texture test when used in place of Parmesan when cooking. But, if we’re really craving cheese, we usually reach for a wedge (or two) of real cream, French Camambert or Brie or occasionally smoked Gouda. 

Yea, yea. I know. We’re heathens.

But hey, like I’ve said a million times over, it’s all about balance and 98 percent of the time, what we eat and what we cook is plant-based. So there you go.

On Being a Flexitarian

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