Our Manchego is a great starter or snacking cheese. It’s mild, little crystals provide crunch, and perfectly salty. 11 months of work and meticulous aging turned into this nutty, granular paste, which becomes one of the most beautiful cheeses. Setting itself apart from other aged cheeses, this Manchego is mild, with a pronounced buttery flavor and a chew distinguished by lacy openings.
Traditionally, the curds were pressed into braided grass baskets, leaving the distinct cross-hatch design on the rind. We use a mold that imparts this pattern as a nod to its historical production. Just because it's vegan doesn't mean we can't make it look as cool as possible!
We love it with jam, guava paste, juicy pears, plums, and crackers. Also very delicious with Marcona almonds. Or shaved with a vegetable peeler over a salad!
Cheese y’all. But dairy-free. And veggies with super-duper beautiful ingredients, AND you can freeze. We make little snack plates for ourselves and keep them in the freezer.
I’m so proud, and it’s a dream come true.
It’s a bit tricky because I’m the only one who does it, and with my health being what it is, I am very cautious of what I can do because I’m very limited, so there is a limited quantity of how many I can make.
Sweet potato, ground hemp hearts, yuca, sea salt, paprika (for color), fresh turmeric, golden beets, coconut oil, hemp heart miso (soy free), apple cider vinegar, sourdough starter, marigolds, nutritional yeast, cocoa butter, red beet and cocoa butter for rind.
