Since I did a chocolate review last year, I thought cheese would be a perfect pairing for this years’ Valentine’s Day.
Because let’s face it: everyone wants to try fondue at least once in their life, because it just seems pretty darn romantic! And what better day than to show off your romantic side than Valentine’s? (Daiya even has a dairy-free fondue recipe on their website!)
I want to start by saying this is my absolute favourite cheese, vegan or otherwise.
I honestly don’t know why Daiya gets such a bad wrap in the vegan community, yes it can be a little…. stronger than other cheeses, but that doesn’t make it bad!
This was the first vegan cheese I ever tried, and – after years of eating nothing but goat cheese – this was a very welcome break from that game-y taste. (If you’ve ever had goat cheese, you know what I’m talking about)
I also like the texture of the block – they’re perfect for cutting up into slices and eating cold! You could of course still shred them up and use them on pasta, hot sandwiches, or whatever else you put melted cheese on. My favourite way to eat any of the blocks though is by itself in cold sliced form. (Sometimes with crackers)
Speaking of the texture, I have noticed it’s changed. It’s almost the same, but I’ve noticed the last few times I’ve bought them, when I went to cut slices off the block, they’ve been sticking more to the knife, and seem more almost-melty. Like they used to get if you carried them home from the store in the summer and they got a bit melted but were still firm. I’m not sure if they changed the recipe, or if there was just a less stable batch or something that went out, but I have to say, I don’t like the new texture as much. I don’t want to have to peel off pieces of broken slices from my knife.
Now, I don’t know what ‘real’ Monterey Jack cheese tastes like, but this one has a pretty mild taste. I used to think Mozzarella was the ‘plainest’ cheese taste, but this beats it by a landslide. Mozzarella has a bit of a like, twang-y taste to it (yes I know ‘twang isn’t a flavour), that I don’t like too much. This one is the plainest of cheeses I’ve tasted – it’s a pretty neutral taste, which is why I think it’s the perfect flavour.
I don’t know all those typical cheese descriptions – nutty, earthy, etc. I don’t know what any of those mean, so the best description I can give it would be it’s like the water of cheese flavours: you can pair it with anything and it won’t be weird. (Unless you pair it with like, mints or something)
One thing I can say I definitely don’t like about this, and all the other blocks: They’re $5.99 each! With how small the blocks are, (I can usually finish a whole block in one day and a half [or less]) you’d think they wouldn’t be so expensive.
At one point, I was buying them in 4’s just so I’d have enough for 1 week – that’s $20 on cheese alone! Who has that kind of money?
I complain about this in a lot of my reviews of vegan products, but I’m gonna continue to complain until something changes. Either lower the price (even 4.99 would be better), or make the products bigger. How can we expect more people to go vegan when the ‘transition’ products are so anti-family sized and expensive? (Like the Beyond Burgers – 2 in a giant plastic container that could easily fit 4-6 for $20 – and that’s the raw ones!)
And I know, I know, I don’t know how much it takes to produce the blocks, and that may be as low of a price as they can make them for the company to make a profit, but guess what? If you drop the price, more people will buy them, because they’ll be actually affordable and it will (most likely) even out. I know I’d definitely buy way more of them if the price was lower (or they were bigger). Especially because you can put them in the freezer! You could go on a stock up trip and throw them in the freezer to keep on hand.
If you do put the blocks in the freezer though, I recommend you only use them to be melted or in a hot dish. Once they go in the freezer, the texture gets ‘snowy’ and they don’t work as well as cold slices for a snack. Once heated, they retain the flavour and melt-y/stretchy texture.
That’s pretty much all I think I can say about this block. It’s my favourite, even though it’s a bit on the expensive side and small. (But all the blocks are the same size/price)
If you haven’t tried it yet, I definitely recommend it, and I recommend trying it cold first before you throw it into a dish. Just so you get an untainted flavour of the cheese. If you don’t know what it tastes like by itself, how will you know what to put it in?
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