<![CDATA[VIRGINⓋCHEESE - Blog]]>Tue, 12 May 2026 14:39:55 -0700Weebly<![CDATA[Virgin Cheese of the Verde Valley ~ newsletter]]>Wed, 01 Dec 2021 08:00:00 GMThttps://www.virgincheese.com/blog/virgin-cheese-of-the-verde-valley-newsletter
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]]><![CDATA[Plant Based 101 & 102 ~ UNLV Free Press by Hayleigh Hayhurst]]>Sun, 03 Feb 2019 08:00:00 GMThttps://www.virgincheese.com/blog/plant-based-101-102-unlv-free-press-by-hayleigh-hayhurstPicture
PLANT POWER 101 & 102 
The Dish on why Plant Based Eating is on the Rise 

Plant-based eating is sprouting up everywhere and has finally made its way to the UNLV William F. Harrah College of Hospitality. 
This April, some of Las Vegas’ plant-based leaders will combine their efforts to create a free two day, plant-based workshop. Presented by the UNLV Veg Club, UNLV Student Nutrition and Dietetic Association and Harrah’s Hospitality College, this class will be engaging and informational for all. 

The forward thinking, progressive leaders are Chef Mark Sandoval, an executive chef at Harrah Hospitality College, Jodi Paige of Virgin Cheese, Daryl Elliott, a progressive vegan activist, Nissa Tzun of Solidarite Kitchen, Heidi Roy of Alternative Junkie and Sari Dennis of My Wellness Counts. 

With their variety of knowledge and specialties, this class is ideal for people that already consume plant-based meals, are new to a plant-based diet or just want to expand their horizons. 
This course will highlight talks, demos, and tastes. It will feature the Ditching Dairy Demo from Jodi Paige of Virgin Cheese and Secret Sauces from Heidi Roy of Alternative Junkie. 
The goal of this class is to combine culinary skills and whole foods to show people how to remove the meat from great, nutritious meals. 

“As a society, people are looking more and more at what they are eating,” said Sandoval. “People are asking, “Was it sourced locally?” “Is it organic?” and “What are the ingredients?” As people do this, consciousness is spreading and has made its way into the college community.” 

Chef Sandoval has seen this change of plant-based interest growing for a while in his restaurants and is choosing to embrace it. He is teaching himself and the community how to create delicious plant-based foods.

The diverse group of leaders and presenters are hosting this event to gage the interest of a plant-based class at UNLV in hopes to extend this two-part workshop into a longer course, and potentially write it into UNLV’s curriculum. UNLV previously added plant-based options to the Student Union, and Dining Commons. In addition, plant-based restaurants have been popping up everywhere around UNLV. 

​This class is free and open to the public, students and faculty. Registration is available at PlantPower101.BrownPaperTickets.com. 

The workshop will be held April 15 and April 22 from 1-4 p.m. in the “Marriott Executive Kitchen” (Room 485) in the Harrah’s Hospitality Hall. For more information about the Plant Based 101 & 102 course, contact info@virgincheese.com.
]]><![CDATA[September 28th, 2018]]>Fri, 28 Sep 2018 23:38:46 GMThttps://www.virgincheese.com/blog/ditchin-dairy-demo-recipes-at-vegas-vegfest<![CDATA[Ditchin' Dairy]]>Thu, 28 Dec 2017 08:19:13 GMThttps://www.virgincheese.com/blog/ditchin-dairy-for-the-new-yearPicture
Just Say Vegan Cheese, please.  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 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 Parmesan 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 info@virgincheese.com 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 and Los Angeles. You can find Virgin Cheese sold daily at The Market urban grocery on Fremont & 7th, across from Container Park in Las Vegas, at Pure Health Food in Summerlin, at Go Vegan Cafe on S. Rainbow, at Blinders Burgers and Brunch in North Las Vegas, at ChocolaTree in Sedona, AZ, at Vegan Haven in Seattle, Orchard Grocer in NYC, at Riverdel Fine Foods in Brooklyn and world-wide shipping is available via Vegan Essentials, an online vegan grocer. Cellar 433 in Jerome, AZ and Winery 1912 offer Virgin Cheese, as well.

​Bon Appetit!

Jodi Paige
CCO
Virgin Cheese

]]><![CDATA[WHY go plant-based with nut milk based cheese? January 20th, 2017]]>Sat, 21 Jan 2017 06:44:32 GMThttps://www.virgincheese.com/blog/january-20th-2017The Humble Cashew -
​       Health Issues Cashews May Prevent
  • Cancer.
    The polyphenols found in cashews are known to prevent cancerous cells from growing. In addition, the excessive presence of free radicals that make you more vulnerable to cancer can be eliminated by copper which is found in abundance in these nuts.
  • Coronary heart diseases.
    The fatty acids in these nuts are helpful in balancing “bad” and “good” cholesterol levels, which reduces the risk of serious vascular heart diseases. Recent studies have shown that it’s not only cholesterol that is the main risk factor of heart disorders, but a lack of magnesium as well. This is due to the fact that calcium, which supports the heart muscles, is absorbed with its help. Magnesium is abundant in cashews.
  • Gums & teeth.
    According to studies, cashew nuts are effective in fighting different bacteria responsible for tooth caries, thus helping in maintaining healthy gums and teeth. In addition, chewing nuts is believed to be able to help infected teeth.
  • Blood sugar.
    The nuts have recently been proven to benefit the lipid panel of diabetics. High triglyceride levels put you at risk of developing diabetes because it may be a sign of insulin resistance. The intake of cashews can have a positive effect on lowering its level, warding you against health problems in the future.
  • Bile stones.
    People have known about the efficiency of nuts in decreasing the probability of the formation of bile stones for a long time. Research has shown that women eating at least two tablespoon of cashews a week have quartered their risks of developing bile stones.
  • Musculoskeletal system problems.
    Calcium absorption is essential in keeping your bones healthy. Magnesium shouldn’t be underestimated either. Taking into account that these organic nuts are a source of this mineral too, it’s obvious that they are very beneficial if you want to have strong bones.
  • Nervous disorders.
    The lack of magnesium can cause calcium to penetrate into the nerve cells, which will provoke tension in the muscular and vascular system. Cashews are rich in magnesium. Therefore, they may be eaten to support your nervous system.
]]><![CDATA[Why 2016 is the Year to Surrender to Vegan Cheese]]>Sun, 03 Jan 2016 01:40:18 GMThttps://www.virgincheese.com/blog/why-2016-is-the-year-to-surrender-to-vegan-cheesePicture
© Susan Shek

By Alicia Kennedy Posted January 01, 2016
http://www.foodandwine.com/blogs/2016/01/01/surrender-to-vegan-cheese-in-2016

Get in on the ground floor of the nut cheese revolution. 

Once upon a time, the vegan section of the dairy aisle was more or less a joke, stocked with plastic packets of rubbery, oily, starch-filled "cheeze"—a dubious word that appropriately conveyed just how short it fell compared to its melty, gooey, dairy-born parent. But times have changed. Nut cheese has reached new heights, in part because the people making it are increasingly using the same processes as dairy farmers: taking nuts from almonds to cashews to macadamias, blending them with cultures, and aging them to make spreadable cream cheeses, aged hard cheeses and everything in between. 

“Until recently, only raw foodists made vegan cheeses—and they did it in very simple ways,” saysMiyoko Schinner, author of Artisan Vegan Cheeseand owner of the Miyoko’s Kitchen line. “But recently the amount of vegan cheese on the market has skyrocketed.” 

"In the next few years, vegan cheese is going to go mainstream,” says Jay Astafa, the chef at 3 Brothers Vegan Café in Long Island. He's banking on that possibility; soon, his cashew-based mozzarella, based on a recipe he started developing in 2011, will be available to buy retail. This is not your vegan sister-in-law's plasticky cheeze, Astafa promises. It melts, it browns and it bubbles up on the top of your pizza—just as a cow’s-milk cheese would. 

Not that the point of nut cheese is simply to mimic its dairy counterpart. According to Michael Schwarz, who owns the Hudson Valley-based company vegan cheese purveyor Treeline, the idea is to create a product that's delicious in its own right. “If I go to someone who’s not vegan and say, ‘This is brie,’ they’ll taste it and say, ‘It’s not,’" he says. "So I say, ‘This is our cracked pepper nut cheese.’” 

For the skeptical brie-lovers out there, rest assured: No one is asking you to give up dairy cheese altogther (not yet, anyway); accepting nut cheese into your life doesn’t have to be an all-or-nothing proposition. “There are so many kinds of cheeses in the dairy world," says Michaela Grob, owner of Riverdel, Brooklyn’s new nut cheese shop. "Nut cheese is just another variety." 

Make 2016 the year you give nut milk cheese a chance!


]]><![CDATA[Wait, isn't all wine Vegan? (No, it's not)]]>Fri, 05 Jun 2015 07:01:43 GMThttps://www.virgincheese.com/blog/wait-isnt-all-wine-vegan-no-its-not
Here is a list of ORGANIC VEGAN WINES, compiled from the different sites:
André Bourguetl Cartagene Dessert Wine NSA
Bernard Delmas Blanquette de Limoux Brut 
Casal dos Jordoes Port Finest Reserve
Chateau Laubarit Bordeaux Rouge 2006
Chateau Laubarit Entre-Deux-Mers 2007
Chateau Moulin de Peyronin Bordeaux 2007
Domaine des Cedres Cotes-du-Rhone 2009
Domaine du Petit Coteau Vouvey Chenin Blanc Demi-Sec (Sweet)
Domaine Sainte Anne Bordeaux 2007
Eugene Meyer – Alsace Gewurztraminer 2008
Eugene Meyer – Alsace Pinot Blanc 2008
Eugene Meyer – Alsace Riesling 2008
Frey Vineyards Organic Barbera
Frey Vineyards Organic Cabernet Sauvignon
Frey Vineyards Organic Chardonnay
Frey Vineyards Organic Dessertage Port 
Frey Vineyards Organic Gewurztraminer
Frey Vineyards Organic Late Harvest Sauvignon Blanc
Frey Vineyards Organic Late Harvest Zin 
Frey Vineyards Organic Library Syrah 
Frey Vineyards Organic Merlot
Frey Vineyards Organic Natural Blush
Frey Vineyards Organic Natural Red
Frey Vineyards Organic Natural Rose
Frey Vineyards Organic Natural White
Frey Vineyards Organic Petite Sirah
Frey Vineyards Organic Pinot Noir
Frey Vineyards Organic Sangiovese
Frey Vineyards Organic Sauvignon Blanc
Frey Vineyards Organic Syrah
Frey Vineyards Organic Zinfandel
Frey Vineyards Organic Biodynamic Syrah
Frey Vineyards Organic Biodynamic Merlot
Frey Vineyards Organic Biodynamic Pinot Noir 
Four Chimneys Organic Wines 2008 Kingdom White
Four Chimneys Organic Wines 2008 Reserve White
Four Chimneys Organic Wines 2008 Kingdom Red
Four Chimneys Organic Wines 2008 Reserve Red
Four Chimneys Organic Wines 2008 New Earth
Four Chimneys Organic Wines 2008 Eye of the Dove
Four Chimneys Organic Wines Dayspring
Four Chimneys Organic Wines 2008 Gemeinschaft
Four Chimneys Organic Wines First Love
Four Chimneys Organic Wines Golden Crown
Four Chimneys Organic Wines Shingle Point Red
Four Chimneys Organic Wines Kyrie
Four Chimneys Organic Wines Celestial Peach
Four Chimneys Organic Wines Blueberry Skies
Four Chimneys Organic Wines Strawberry Meadows
Four Chimneys Organic Wines Raspberry Sunrise
Four Chimneys Organic Wines Au Pear
Guy Bossard Muscadet sur lie 2007
Guy Chaumont Bourgogne Pinot Noir 2007
Jacques Frelin Cotes du Ventoux 2009
Kumala Organic Colombard Chardonnay
Kumala Organic Pinotage Shiraz
La Maroutte Cabernet Sauvignon 2007/9
La Maroutte Merlot 2007/8
La Maroutte Syrah 2006/7
Mario Torelli Moscato d’Asti 2009
Nuevo Mundo Cabernet-Carmenere Reserva 2006
Nuevo Mundo Cabernet-Malbec 2008
Nuevo Mundo Cabernet Sauvignon 2009
Nuevo Mundo Sauvignon Blanc 2008/10
Pircas Negras Malbec Organic 2010
Pircas Negras Cabernet Sauvignon Organic 2009
Pircas Negras Torrontes Organic 2009
Richmond Plains Pinot Noir 2005
Serge Faust Champagne Carte d’Or Brut
T de Terroirs Muscat Dessert Wine
Ventura Carmenere 2007
Ventura Malbec 2009
Ventura Pinot Noir 2008
Ventura Sauvignon Blanc 2009
Ventura Syrah 2007

You're Welcome!
Many companies refine and clarify their wines and champagnes with non-vegan filling agents. They use this process to remove bad flavors or unsightly elements while creating “fine” wines. After much research, I compiled this list along with great resources to assist us in avoiding these animal by products. 

Some by-products that could be lurking in non-vegan conventional  beer and wines are:
  • isinglass (fish bladder by-products)
  • blood 
  • egg whites
  • casein (milk protein)
  • gelatin (derived from bones and connective tissues)
  • fish gelatin
  • egg albumin
  • chitin/chitosan (derived for the shells of crabs or lobsters)
Vegans wines are either free of fining agents or they use vegan fining agents such as bentonite clay, carbon, diatomaceous earth or kaolin. Red Truck is one company that does not use fining agents.

We can identify vegan wines by reading the label, looking for the words “vegan” and “unfiltered” printed on the label. We can also contact the company of our favorite wines via phone or email, or we can try the following resources:
  • Barnivore (this website contacts the companies frequently and keeps an ongoing log)
  • Vegans From Mars (extensive lists of vegan wines listed by country/state – most are not organic) 
  • Organic Wine Company (Shopping for Organic Vegan wine made easy)
Overall, alcoholic drinks, especially beer, wine and cider, are often clarified using animal products, and even non-alcoholic beverages can contain hidden animal ingredients. 

Non-Alcoholic Beverages:
Most non-alcoholic beverages are vegan friendly. However, there are several ingredients to watch out for:
  • gelatin
  • cochineal/E120: red coloring made from crushed beetles
  • shellac: a resin secreted by the lac bug (often found in fruit juices)
Alcoholic Beverages:
Alcoholic beverages are not required to state ingredients or processing on the label. However, milk, eggs and fish are normally required to be listed as allergens. Wine, however, is exempt for listing any allergen ingredients when used as fining agents. 

Hard Alcohol:
Animal-derived ingredients are not generally used in making gin, vodka, Scotch, whisky or brandy. However, some ciders are made with gelatin. Fortified wines (i.e. sherry or port) may have been clarified with animal-derived ingredients.


Thank you to A Gluten-free Mom Who Knows for her extensive research!
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