Vegan Alternatives to Stinky Blue Cheese
Kinda Co Blue Cheese is made in Somerset, sold in eco packaging. This tangy cheese with spirulina is ideal with pear and walnut salad.
Avoid blue cheese for pregnancy/nursing, children and low immunity. And keep vegan cheese away from pets. Recycle packaging at supermarket bag bins, if your kerbside doesn’t recycle.
Honestly Tasty (sold in groceries across the UK)
Honestly Tasty Blue is made with real Pencillin roquefort, and mould-ripened for that authentic blue cheese taste.
Balham Blue (from a London vegan cheesemonger)
La Fauxmagerie Balham Blue is made in London. It’s made with sweet potato and coloured with annatto, ideal with crackers, grapes and a glass of vegan red wine!
Jay & Joy (organic vegan blue cheese from France)
Jay & Joy is a French company, so this blue cheese must be good! Lovely on toast or vegan pizza.
Nuts for Cheese (vegan blue cheese from the US)
Nuts for Cheese Super Blue is a rich and piquant cheese, made with spirulina marble.
Types of French cheeses
France is the unofficial cheese capital of the world, producing over 1000 types, made usually from cow, goat or sheep milk, often having strict production laws by area. The main types are:
- Soft-ripened (bloomy rind) has white mould exteriors and creamy interiors. Examples are Brie and Camembert.
- Washed-rind is similar, but the brine is aged and washed with brine, wine or brandy, resulting in a pungeant aroma and orange rind.
- Pressed cheeses are less well-known, these are aged for months to develop nutty flavours. Examples are comté (cooked) and Cantal (uncooked)
- Blue cheese is pierced with needles to let mould grow inside, for a sharp salty taste. The best-known version is Roquefort (not even vegetarian, as it contains calf or sheep rennet).
- Goat (Chèvre) is not the same as feta Greek cheese. This is a soft spreadable log of cheese, again aged to create earthy tangy flavours.
Make your own vegan blue cheese
This vegan blue cheese (Full of Plants) is not for beginners. But if you make cheese, this is worth having a go! It’s an authentic recipe from a French chef.
