Review for vegan kite hill cream cheese11/5/2023 ![]() Where the almond milk is pasteurized at Kite Hill. And then there is the Ricotta, which is currently being used in vegan lasagnes and other items made in the Whole Foods prepared foods section, but can be sold by weight, and will be available in individual packages next year. The Soft-Ripened is aged for 15 days, and has a silky texture and fluffy rind, and while careful not to draw a comparison, Prevot said it’s most like a Camembert. The Soft Fresh Original and Soft Fresh Truffle Dill & Chive both fall into the soft fresh category, somewhat resembling farmer cheese. They make four products now, with a cream cheese hitting the market early next year. The almonds are not organic, to keep prices down, but in six months, they will have non-GMO as well as kosher certification. In July of 2012 they bought an empty warehouse, creating a cheese-making facility and began production in March of 2013.Īll of Kite Hill’s cheeses come from almonds grown in California’s San Joaquin Valley, over 20 varieties of almonds were tested until they got the results they were looking for. With Silicon Valley investors backing the project, Casino was convinced to move to California, and the team hired Jean Prevot, a Frenchman steeped in cheese-making, who worked most recently for Laura Chenel, to oversee building its facility in Hayward. ![]() Pat Brown, a Stanford biochemistry professor who had been experimenting with nut milks, would FedEx freshly-processed almond milk to Monte Casino, a chef and instructor at Le Cordon Bleu in Boston. With the help of some friends and colleagues, his experiment began. Ronnen, who is also a collaborating chef for the Wynn and Encore Hotels in Las Vegas, brought a vegan cheese there for a chef to try on his menu. Kite Hill was co-founded in 2012 by Tal Ronnen, a vegan chef who is chef/owner of L.A.’s Crossroads restaurant, and who gained notoriety for designing a cleanse for Oprah Winfrey. Most vegan cheeses now on the market are highly processed, with upwards of 15 ingredients, and many vegans avoid them because they don’t come close to the real thing. And while the two companies are competitors in that there is nothing else on the market that remotely comes close to what they’re offering, the products they make are so different from each other, that it seems both companies could be poised to be game-changers in terms of making non-dairy cheese products that are close enough to the real thing that even non-vegans will enjoy them. ![]() Between the Hayward-based Kite Hill and Fairfax-based Miyoko’s Kitchen, vegans and those who are lactose-intolerant now have numerous artisanal cheeses to choose from. Thanks to two Bay Area companies, giving up cheese has become that much easier. Many who want to eat lower on the food chain, and reduce their environmental impact, think “I’d go vegan, but I can’t give up cheese.” Photo: Alix Wallįor those considering a vegan diet, dairy is often the last hurdle, the most difficult to give up. Fresh berries would be great, too.Now this is a vegan cheese plate, as created by Miyoko’s Kitchen. With several flavors to sample, I was inspired to create a delicious, easy, and very pretty breakfast parfait with Homemade Granola. And most importantly, please, please develop an unsweetened plain yogurt for us to use in savory dishes? We miss that so much since the WholeSoy & Co.Can you please try to create flavors of Pear and Sour Cherry, too?.Loving their ethics, mission, and core values, too.īut Kite Hill, if you are listening, I do have one request. The recyclable packaging is impressive too, with these proclamations: “No cows were harmed in the making of our yogurt” and, “No matter how you slice it, plant-based diets are gentler on the earth, kind to animals, and better for your body.” Maybe the best yogurts I’ve ever had (including back in my dairy days).ĭescriptions on the label include: Artisan Almond Milk Yogurt, Traditionally Cultured, Vegan, Gluten Free, Soy Free, Dairy Free, and Live Active Cultures. They had me at Artisan Almond Milk Yogurt. These yogurts are unlike any other – nondairy or otherwise. ![]() I was excited when they arrived, and they did not disappoint. So, a few days later, Kite Hill shipped a refrigerated box of their new yogurt cups to me. Why yes this time? Because Kite Hill is an intriguing company, creating some pretty amazing nondairy products from almond milk. Until now, I’ve always said no thanks to reviewing vegan foods. When Kite Hill recently invited me to write a review of their new yogurts, I promptly said yes. I fell in love with Kite Hill cream cheese earlier this year, and have been anxiously awaiting the arrival of their new little bundles of yogurt.
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