View Full Version : Real Vegan Cheese: Kite Hill (CA, USA)

pat sommer
Nov 17th, 2014, 02:36 AM

Soft Fresh Original (http://www.kite-hill.com/softfresh.html)
Soft Fresh Truffle Dill & Chive (http://www.kite-hill.com/truffledill.html)
Soft Ripened (http://www.kite-hill.com/softripened.html)
Ricotta (http://www.kite-hill.com/ricotta.html)


http://www.kite-hill.com/images/white-alders.jpg (http://www.kite-hill.com/softripened.html) http://www.kite-hill.com/images/white-alders2.jpg (http://www.kite-hill.com/softripened.html) http://www.kite-hill.com/images/white-alders3.jpg (http://www.kite-hill.com/softripened.html) http://www.kite-hill.com/images/white-alders4.jpg (http://www.kite-hill.com/softripened.html)

Photography Liza Gershman, 2013

Soft Ripened

Soft Ripened is a velvety cheese with a white, fluffy rind. It has a tangy mushroomy flavor profile with a rich, silky texture and pungent aromatics. This cheese is best served straight from the refrigerator and pairs well with white grapes.
Suggested wine pairing:
A dry white wine such as a Chardonnay with fruit or citrus notes or even Champagne.


I am impressed!

The Brie type I tried ( Soft Ripened) could fool any omni. Best part: cultured almond milk, enzymes and salt and... nothing else!

Now I am on a quest to produce my own.
Their secret enzyme is in fact not so secret -thistle rennet- used for centuries in Goat cheeses in Spain/Portugal.
Summer is past so where do I get dry-but-still-purple thistle stamens? Cardoon, artichoke or globe will all do.

Nov 17th, 2014, 12:02 PM
That's an interesting idea, I never knew you could use that as rennet. I can't see anyone selling dried thistles etc, but OTOH they must be in season somewhere in the world!

pat sommer
Nov 23rd, 2014, 07:21 AM
Found it!

Liquid Thistle Vegetable Rennet $20 from Artisan Geek http://artisangeek.com/
(Select Size: 2 fl-oz / 60ml)

Also ordered a few cheese-molds and two cultures (most are not vegan).

Stocked up on nuts so now just waiting for the post... mmm nut-cheese

Nov 26th, 2014, 02:56 AM
Well done Pat! Let us know how it goes.