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Category: Dairy and Cheese

Dairy and Cheese

Showing 1–16 of 32 results

  • Almond butter is a food paste made from grinding almonds into a nut butter. Almond butter may be “crunchy” or “smooth”, and is generally “stir” or “no-stir”. Almond butter may be either raw or roasted, but this describes the almonds themselves, prior to grinding.

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  • We made an almond mylk with body by using a recipe that’s 60% almonds, not 2% like the other guys. We also sprout our almonds (aka soak them) in order to release their full nutrient profile. So what you get is a nutritious, enjoyable almond mylk, not a sad skim milk alternative.

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  • ALPHA TOLMAN is named for a philanthropic dairy farmer who built the Greensboro library in 1900. Alpha’s grandfather, Enoch, was one of our town’s original settlers. His namesake cheese is made in our satellite creamery, located within the Vermont Food Venture Center in Hardwick, VT – a facility designed to incubate value-added projects and enrich our agricultural economy.

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  • Its flavor, somewhat reminiscent of Cheddar and Cantal, is a strong, bitter, tangy taste that grows with age.

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  • Brie is a soft cow’s-milk cheese named after Brie, the French region from which it originated. It is pale in color with a slight grayish tinge under a rind of white mould. The rind is typically eaten, with its flavor depending largely upon the ingredients used and its manufacturing environment.

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  • Camembert is a moist, soft, creamy, surface-ripened cow’s milk cheese. It was first made in the late 18th century at Camembert, Normandy, in northwest France.

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  • The process starts like cheese making, you soak the raw cashews and blend them with some water and cultures. Then let the cashew milk ferment at room temperature for 24-48h, depending on the temperature of your house. Culturing the cashew milk gives the butter a tangier taste, a more complex body, and a richer texture. It’s the secret to make it smell and taste like real dairy butter!

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  • Cashew milk is my favorite dairy-free nut milk. Not only is it super creamy, it’s easy to make at home. And bonus, you don’t have to strain it like almond milk. Just soak your cashews overnight, drain, then blend with water. Voila, homemade cashew milk!

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  • cow’s milk
    Cheddar cheese, the most widely purchased and eaten cheese in the world is always made from cow’s milk.

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  • Cream cheese is a soft, usually mild-tasting fresh cheese made from milk and cream. Stabilizers such as carob bean gum and carrageenan are often added in industrial production.

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  • Hazelnut milk is creamy and rich, and has a lot of body. Plus, it doesn’t have that bitterness that I tend to associate with regular almond milk or other nut milks. It was good enough to drink cold out of a glass. Since hazelnuts are expensive, this is more of a special occasion nut milk (SONM) than anything else, but don’t let that stop you.

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  • Tofu is made of curdled soy milk, pressed into blocks in a process similar to making cheese. It is a good source of protein and a staple of Japanese cuisine. On its own, fresh tofu has a delicate taste. It is a versatile food that can be used in a variety of sweet and savory dishes.

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  • Mozzarella is a traditionally southern Italian cheese made from Italian buffalo’s milk by the pasta filata method. Fresh mozzarella is generally white but when seasoned it turns to a light yellow depending on the animal’s diet.

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  • Munster, Munster-géromé, or Minschterkaas, is a strong-smelling soft cheese with a subtle taste, made mainly from milk first produced in the Vosges, between Alsace-Lorraine and Franche-Comté regions in France.

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