#vegan cheese
Homemade, delicious, only around $3 for the whole burger
The Impossible patties were on sale at only $3.99 for 2! Got far too excited and had to get them. A few other things were on sale/cheap this week as well!
The bread was from the discounted bread section ($1.29 for 6 buns), the tomato was $.19 (used ½ for the burger), large hass avocado was $.89 (used ¼ for the burger). A sprinkle of Daiya Pepperjack shreds ($4 for the package, used $.25 worth) and a thin layer of organic kale ($2.69 for the .5lb package, so I daresay $.10).
Grand total: $2.93 for an Impossible burger.
Considering how usually the Impossible burgers I find in my area are around $12~14 dollars, with the Impossible Whopper at $6, this is an insanely cheap and customizable option.
Yay for home cooking and yay for discounts!
If you follow the Discerning Brute on instagram, you may have seen his exciting announcement: a new vegan cheese company is ~fermenting~ in Brooklyn (I’m lol re: fermenting ). It’s called RIND, and it’s a joint effort between Joshua Katcher, the Discerning Brute himself and founder of Brave GentleMan, and Dina DiCenso, founder of the one and only Gristle Tattoo.
As a vegan cheese devotee, I immediately emailed Joshua and bombarded him with a zillion questions (I’m as curious as I am demanding ¯\_(ツ)_/¯ ) and he was kind enough to answer. Here’s the dirt!:
Megan Rascal: What is the significance of the primodial process? Like, what difference does that make? Idk what it is
Joshua Katcher: Without giving away our trade-secrets, the “primordial process” is that we allow the microorganisms to create the rind and flavors over time, rather than trying to “flavor” something to taste like cheese using seasoning, these processes are very similar to how traditional European-style cheeses are made.
MR: I’m getting that there will be a legit rind like dairy cheeses have, then will it be creamy inside?
JK: Yes! You’re correct.
MR: Is the cheese nut-based, soy-based or?
JK: There are both nuts and soy in it.
MR: I see the dark coloring on the rind in the pics, what’s that from?
JK: That is the formation of the natural rind. It grows on the cheese over time, releasing all sorts of luscious flavors.
MR: Is it mostly for cheese platters and eating straight or do you imagine it’ll be used for cooking and baking as well?
JK: I’d say that this is a cheese to appreciate on its own, or with good bread and fresh fruit - it’s the kind of cheese you’ll want to eat with a glass a wine, or alone with a fork (haha, kidding, but really, you can do that). But if someone wants to cook with it, go for it! There’s plenty of vegan cheese on the market intended for toppings and cooking, and that’s just not RIND.
MR: Which dairy cheese varieties are your cheeses reminiscent of?
JK: We’ve come up with a proprietary blend in order to appeal to anyone who traditionally would love brie, camembert, bleu and other mold-rind cheeses.
MR: WHEN WILL IT BE AVAILABLE?!?!?!
JK: We are working towards a b2b operation, so you’ll get to have it at some fine NYC restaurants this year.
MR: You’re accepting investors, how could a potential backer get involved?
JK: We want investors who have experience in the innovative-food space. We’re hoping to get an operation going to scale production in Brooklyn. Email us at [email protected] to set up an appointment to talk to us.
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There you have it. I guess I’ll have to wait for a bit to try RIND. idk if you guys know this but I’m TERRIBLY IMPATIENT when it comes to vegan cheese. I will try to hold on though. 1 like = 1 prayer I make it.
Vegan fish and chips picnic by the beach! Banana blossom “fish”, chips, mushy peas and house made vegan tartare
Northern Soul Chip Shop
St Kilda - Melbourne - Australia
Croque monsieur croissants
Le Gourmand
Newtown - Sydney
