So, in 2015 I turned my focus to the awesome potential of dairy-free cheese and launched a small batch of a test kit; our Dairy-Free Mozzarella & Ricotta Kit. A kit that would work for a variety of needs—including allergen-free, paleo and vegan diets.
My fellow cheese lovers may roll their eyes or cringe in disgust at the mention of this but hear me out. I love dairy, I love real cheese. I make real cheese remember?! I pushed back too because like you, I did not like the store-bought vegan cheese options I’d come across. But I experimented and approached it from the perspective of a food lover and cheesemaker - someone who still eats cheese and know what makes food good.
I developed recipes by applying my knowledge and high standards and voila! I ended up with GOOD dairy-free cheese recipes that use real food like nuts, seeds, vegetables, fermented foods, spices and fresh herbs for delicious results.
You may wonder why the big companies do not offer us delicious and nutritious options in stores? It's simple, when we make real food at home our main focus is not about shelf life, mass production or cheap ingredients to make share holders increasing profits. Our focus is nutrition and taste. When I realized it was indeed possible, I was fueled to share my discoveries.
Here’s my Kickstarter Campaign for our first lactose-free, paleo and vegan cheese making kit. Although it's over, I have videos and lots of information on there for you. You can even watch me make dairy-free mozzarella with almonds and zucchini.
The funding this successful campaign provided allowed me to fine-tune and create new kits.
In November 2016 we launched the Dairy Free, Vegan, Paleo Cheddar, Mozzarella and Ricotta Kit and the Diary Free, Vegan, Paleo Brie, Feta, Chèvre and Fondue Kit.
These were great though not as reasonably priced or user friendly as I would like for our customers. I made improvements with the help of customer feedback and finally edited things down to the favorites in the shop now.
I also wrote a book, One Hour Dairy Free Cheese that is available in a bundle here in our shop or anywhere books are sold.
So, although some product evolution has taken place the delicious recipes have remained. My favorite is the fondue made with cashews, a clove of garlic and a splash of white wine added. ;)
I hope you try them all and let me know what you think.
Claudia