CHEESE is one of life's little pleasures. You can picture the scene: a group of friends, glasses of wine in hand, cheese platter to pick at and nibble on. But for people with lactose intolerance or those who are vegan, cheese is well-and-truly off the menu.
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As a self-confessed cheese addict, Hunter-based Brooke Ravenscroft decided to do something about it. Vegetarian for 20 years, but now adopting veganism, she launched the Vegan Cheese Shop in 2018 to fill a gap in the market for those who love the experience and flavours of cheese, but wanted to live dairy free.
While studying a plant-based food course, the initial idea was sparked.
"I had tasted a handful of vegan cheeses that were good enough to stand up against their dairy counterparts, but they weren't the norm," Ravenscroft says.
"I began making my own cheeses and was encouraged by how well they were received, including by non-vegan dairy lovers.
"There were many people who missed cheese, couldn't give up cheese, or had settled for sub-par alternatives. I wanted to sample all the best Australia had to offer but I couldn't access them easily. Most producers were not delivering interstate and you'd have to travel to find them. I realised at this point that Australia desperately needed an online vegan cheese shop."
Ravenscroft launched The Vegan Cheese Shop at the Alive Plant-Based Festival on the Central Coast last September, before branching out to the Sydney Vegan Market in October. The Newcastle Vegan Market kicks off on Sunday and The Vegan Cheese Shop will be part of the bi-monthly stall offerings.
While the long-term goal is to make her own line of cheeses, Ravenscroft currently stocks styles supplied from various small-scale producers across Australia after tasting their goods and loving the flavours. It's a booming industry and brands include Lauds, Damona, The Vegan Dairy, Alive and Wild, Dilectio, Nutty Bay, Artisa, Yay!, Hello Friend and Noshing Naturally. And we're not just talking about a cheddar and feta, the range is vast and growing.
"We stock everything from haloumi, to mozzarella, aged cheeses, cheddar, brie, camembert, blue vein, Persian feta, marinated feta, fruit cheese, ricotta, spreads, cheese sauce, smoked cheeses, Boursin, gouda, Havarti, chèvre, bocconcini, even a brie en croute (brie cheese wrapped in pastry and baked in the oven!)," she says.
It seems softer-style cheeses are proving to be the most popular online, with haloumi and feta selling strongly.
"People also can't get enough of the blue vein and camembert," she says. "Until now, this style of cheese has not been possible to find dairy-free so people are lapping it up."
Without the inclusion of animal milk, makers use ingredients such as cashews, almonds, lemon juice, salt, nutritional yeast, vinegar, water kefir, seaweed and coconut oil to recreate the original versions.
While the flavours make for an entirely new cheese experience, they are designed to imitate existing cheeses. If you've been wondering about the taste and hesitant to buy online, a visit to the stall at the upcoming market is a good way to try before you buy.
"We love to share tasting samples of our cheeses, particularly with those who do not identify as vegan, and to see their facial expression when realising how incredibly amazing these cheeses are," she says.
The whole range is available online, with delivery once a week, otherwise you can visit the 'pop-up' store at Bonta Vera cafe in Minmi, and you can probably find Ravenscroft there on Wednesdays to talk all things cheese, including how to put together the perfect vegan platter.
"Select contrasting, but complementary textures, and styles to balance the platter. A softer cheese, a mould-rind cheese, a firm-aged cheese and something fruity," she suggests.
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"Surrounding the cheese you want to bring in some dried fruits . . . then fresh fruit. Think fruits that when sliced work as a cracker substitute or a flavour bomb pairing. Cheddar and apricot. Blue vein with strawberry. Fruit cheese on an apple slice. The combinations are endless.
"A favourite at The Vegan Cheese Shop HQ is a drizzle of maple syrup over one of the cheeses. It's next level and you should try this one at home."
Ravenscroft's passion for a plant-based diet and the health benefits and joy it has brought her is one she is keen to share.
"The priority and goal has always been about making high-quality options available and celebrating the rapid innovation in this space. It's such an exciting time and I am proud to be a part of industry that is booming and making so many people happy."
Find the Vegan Cheese Shop: Pop-up store at Bonta Vera, 40 Church St, Minmi, Wednesdays. thevegancheeseshop.com.au
Newcastle Vegan Market
Starting this Sunday, August 4, the Newcastle Vegan Market, commences from 9am to 4pm at The Station, corner of Watt and Scott streets, Newcastle East. The market will feature only vegan food stalls. Dogs are welcome. Learn more on the market's Facebook page.
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