Just Say Vegan Cheese, please. As we enter the New Year and face all the resolutions we like to make around eating better, more and more people are ditching dairy, leaving it off their plate, out of their diet and adapting a greener and leaner lifestyle. Organic, artisanal cheese maker, Jodi Paige of Virgin Cheese, is at the helm of this movement locally in Las Vegas, producing traditionally cultured cashew-milk based cheeses that are worthy of fine dining. Virgin Cheese is being served up in local restaurants, shipped to both coasts and making their debut in Verde Valley winery tasting rooms in Sedona and Jerome, AZ.
Whether lactose intolerant, paleo or prefer the plant-based lifestyle, folks are finding out the truth about dairy. Research continues to show that 70-80% of the world population is lactose intolerant. We are just used to feeling bad! Now, unfortunately, we are also used to getting sick. The growing rates of childhood obesity, heart disease, high cholesterol and cancer have people taking more control of their eating habits and leaning towards organic fruits and vegetables. As the plant-based community grows world-wide, people now realize it is easier to give up meat, than cheese.
Everyone says they are “addicted” to cheese – that they can’t give up their cheese – and there’s a reason for that. Dairy milk is now being linked to cancer due to the protein, casein. CASEIN contains CASOMORPHINES - that are designed to be ADDICTING – casomorphins help strengthen the bond between a mother cow and calf…and take that calf from being a newborn to 800 pounds in a year. In addition to being casein-free, plant based cheeses are also cholesterol and cruelty-free, promoting a healthier body and mind; knowing you’re not contributing to an industry where standard practices include separating newborn calves from their mother’s milk and shipping those calves off to veal crates, livestock auctions or death.
Cheese Boards featuring decadent and delicious, organic, cashew milk-based Virgin Cheese are served at both Vegenation restaurant locations in downtown Las Vegas and Henderson, soon to be served at Panacea in Boca Park and over at Eatt Gourmet Bistro on W. Sahara in Las Vegas, French chefs are utilizing fresh cashew milk mozzarella, goat cheese style Chevre and Brie from Virgin Cheese. Virgin Cheese prides itself on being a small batch cheese maker, where they can respond to chef innovations, seasonal influences and the changing marketplace. Current top sellers include Bleu, Brie, Feta, Lemon Dill, Pepper Jack, Shallot Truffle, Smoked Gouda and Sriracha Cheddar.
Virgin Cheese also hosts Ditchin’ Dairy Demos, showing people how to blend thick cashew cream into coffee creamer, yogurt, cream cheese and sour cream. Check out their website at virgincheese.com or email firstname.lastname@example.org for upcoming demo dates.
Jodi Paige is thrilled to bring decadent, traditionally cultured, organic, artisanal cashew-milk based Virgin Cheese to the marketplace; to the locals in Las Vegas and on to Sedona, Phoenix, Seattle, New York, Ohio, Pennsylvania. You can find Virgin Cheese sold daily at The Market urban grocery on Fremont & 7th, across from Container Park in Las Vegas and at Panacea in Boca Park in Summerlin, at ChocolaTree in Sedona, AZ, at Vegan Haven in Seattle, Orchard Grocer in NYC, Firefly Café and Outpost in Boyertown, PA, Ave Mrkt in Storyville, OH and world-wide shipping is available via Vegan Essentials, an online vegan grocer. Cellar 433 in Jerome, AZ and Winery 1912 will soon offer top flavors seasonally, as well.