VIRGIN Ⓥ CHEESE Organic Vegan Artisanal Cheeses
NO Soy, GMO, Dairy, or Gluten
Cruelty-free. Decadent and Delicious.
ONLINE SHIPPING: via Vegan Essentials
& GTFO It's Vegan
online grocers Shipping WORLD-WIDE
VIRGIN Ⓥ CHEESE produces vegan, artisanal cheeses of the highest order made from pure plant power.
Decadent and delicious, traditionally cultured, cashew milk based cheese that contains NO: soy, GMOs, lactose, gluten, dairy or animal products - and, unlike dairy cheese, is completely cholesterol-free. We specialize in cheeses worthy of fine wine.and are purveyors of the ultimate picnic and gift baskets.
NO Soy, GMO, Dairy, or Gluten
Cruelty-free. Decadent and Delicious.
ONLINE SHIPPING: via Vegan Essentials
& GTFO It's Vegan
online grocers Shipping WORLD-WIDE
VIRGIN Ⓥ CHEESE produces vegan, artisanal cheeses of the highest order made from pure plant power.
Decadent and delicious, traditionally cultured, cashew milk based cheese that contains NO: soy, GMOs, lactose, gluten, dairy or animal products - and, unlike dairy cheese, is completely cholesterol-free. We specialize in cheeses worthy of fine wine.and are purveyors of the ultimate picnic and gift baskets.
VIRGIN Ⓥ CHEESE
Jodi Paige, CCO
Chief Cheese Officer
The journey of bringing VIRGIN CHEESE to the marketplace is as extraordinary as the cheese itself. A new love affair with plant based eating, growing her own organic produce in the Mojave desert, coupled with a Las Vegan community on fire for compassionate and creative cuisine, all came together in March of 2014, when Las Vegas launched its first animal sanctuary with a grand opening private dinner for 150 health conscious consumers. Guests were greeted with a vegan cheese appetizer table, with 8 varieties of organic, nut milk based cheeses. Guests came through the line 3-4 times and the cheeses hardly stayed on display very long. The Wine & Virgin Cheese basket Jodi assembled with big wedges of Lemon Dill, Shallot Truffle, Bleu and a Cheddar Nut Ball - went at silent auction for $400.00. Even more surreal, moving through the crowd to check on multiple auction items she had donated, Jodi was enveloped with one word whispers of "cheese" "cheese" "cheese" as she made her way from the booth to the auction area. The evening came to a close with the event's coordinators and crew finally getting their first Virgin Cheese experience, and the first Wine & Vegan Cheese Pop Up Bar was conceived. Virgin Cheese now ships to New York, Los Angeles, Phoenix, Sedona, Austin and Wisconsin for world-wide shipping via Vegan Essentials and GTFO It's Vegan..
Jodi presents a Ditchin’ Dairy Demo that demonstrates how to prepare coffee creamers, yogurt, kefir, sour cream and cream cheeses in a lively format and tasting session. Jodi founded and produced two seasons of the Grow Your Own Festival in Las Vegas, inspiring people to live and eat honorably, growing much of their own organic produce at home. A coalition of community forums she conceived, Peace Begins On Your Plate, collaborated with Executive Chef Mark Sandoval of UNLV Harrah's Hospitality College to premiere Plant Power 101 and 102 in April 2019, bringing plant based education and demonstrations to a broader audience.
Jodi has participated in the Chef in Schools programs.... "What's the difference between GARDEN CLUB and FIGHT CLUB? You tell EVERYBODY about GARDEN CLUB!! Bruschetta!! Bruschetta!!
With the newly relocated kitchen facility and retail storefront in Clarkdale, Arizona, at the foothills of Jerome, a future new homestead and side hustle in the Verde Valley and blossoming wine region of central Arizona, things are about to get really cheesy as the reception has been beyond our wildest dreams! (and no, Anthony and I are not related, we just behave as if we are!)
Jodi Paige, CCO
Chief Cheese Officer
The journey of bringing VIRGIN CHEESE to the marketplace is as extraordinary as the cheese itself. A new love affair with plant based eating, growing her own organic produce in the Mojave desert, coupled with a Las Vegan community on fire for compassionate and creative cuisine, all came together in March of 2014, when Las Vegas launched its first animal sanctuary with a grand opening private dinner for 150 health conscious consumers. Guests were greeted with a vegan cheese appetizer table, with 8 varieties of organic, nut milk based cheeses. Guests came through the line 3-4 times and the cheeses hardly stayed on display very long. The Wine & Virgin Cheese basket Jodi assembled with big wedges of Lemon Dill, Shallot Truffle, Bleu and a Cheddar Nut Ball - went at silent auction for $400.00. Even more surreal, moving through the crowd to check on multiple auction items she had donated, Jodi was enveloped with one word whispers of "cheese" "cheese" "cheese" as she made her way from the booth to the auction area. The evening came to a close with the event's coordinators and crew finally getting their first Virgin Cheese experience, and the first Wine & Vegan Cheese Pop Up Bar was conceived. Virgin Cheese now ships to New York, Los Angeles, Phoenix, Sedona, Austin and Wisconsin for world-wide shipping via Vegan Essentials and GTFO It's Vegan..
Jodi presents a Ditchin’ Dairy Demo that demonstrates how to prepare coffee creamers, yogurt, kefir, sour cream and cream cheeses in a lively format and tasting session. Jodi founded and produced two seasons of the Grow Your Own Festival in Las Vegas, inspiring people to live and eat honorably, growing much of their own organic produce at home. A coalition of community forums she conceived, Peace Begins On Your Plate, collaborated with Executive Chef Mark Sandoval of UNLV Harrah's Hospitality College to premiere Plant Power 101 and 102 in April 2019, bringing plant based education and demonstrations to a broader audience.
Jodi has participated in the Chef in Schools programs.... "What's the difference between GARDEN CLUB and FIGHT CLUB? You tell EVERYBODY about GARDEN CLUB!! Bruschetta!! Bruschetta!!
With the newly relocated kitchen facility and retail storefront in Clarkdale, Arizona, at the foothills of Jerome, a future new homestead and side hustle in the Verde Valley and blossoming wine region of central Arizona, things are about to get really cheesy as the reception has been beyond our wildest dreams! (and no, Anthony and I are not related, we just behave as if we are!)
WHY VEGAN CHEESE? WHAT'S WRONG WITH DAIRY? Compassion, health, clean eating, sustainability, climate change, green house gases, factory farming, GMO feed, the list goes on and on... The Bloody Dairy Industry No food group has been studied more for opioid activity than dairy, particularly milk and cheese. The protein in dairy, casein, is digested into smaller peptides and there are a family of active agents called casomorphins. The desire for cheese can be blocked by the same medicines used to reverse drug overdoses in emergency rooms! We eat five times as much cheese as a few decades ago, often with every meal of the day. Big Food knows that dairy drives the desire for more dairy and larger sales. People who are trying to be vegan often say that the hardest food to give up is cheese. Weaning slowly off this food group like a drug may improve success rates. - World Health Net Forum All forms of dairy farming involve forcibly impregnating cows. This involves a person inserting his arm far into the cow’s rectum in order to position the uterus, and then forcing an instrument into her womb. The restraining apparatus used is commonly called a “rape rack.” Half of all calves born are male. Of no use in milk production, they are sent to veal-producing operations or directly to auctions where they are sold and slaughtered when they are just a few days old. Male calves used for veal production suffer a crude castration process and are killed after 4 months spent in small crates or pens. After just 4 to 6 years, dairy cows are “spent” from being forced to continuously produce milk. Often weak and ill, they endure transport to auction and slaughter, both of which are traumatic for these gentle animals. If allowed to exist free of exploitation and slaughter, cows can live 25 years or more. - Behind the Myth: Happy Cows Production of natural calf rennet: Rennet is produced in the stomachs of ruminant mammals which is used in the production of most cheeses. Chymosin, its key component,helps young mammals digest their mothers' milk. It can also be used to separate milk into solid curds used for cheesemaking and liquid whey. Natural calf rennet is extracted from the inner mucosa of the fourth stomach chamber (the abomasum) of slaughtered young, unweaned calves. These stomachs are a by-product of veal production. Dried and cleaned stomachs of young calves are sliced into small pieces and then put into saltwater or whey, together with some vinegar or wine to lower the pHof the solution. After some time (overnight or several days), the solution is filtered. The crude rennet that remains in the filtered solution can then be used to coagulate milk. There are so many plant based, cruelty-free alternatives for EVERYTHING now. Here is a great jumping off point from Free From Harm. If you still have doubts about whether you can live without dairy cheese, we invite you to spend a few minutes visiting The Bloody Dairy Industry page on Facebook. We have been programmed by Got Milk? campaigns our whole lives. More and more evidence is surfacing, however, that milk consumption may not only be unhelpful, it might also be detrimental. Even mainstream media like the NY Times is starting to report on all these findings. There is nothing OK about an industry that is as brutal as dairy. We kill them, they kill us. You don't get heart disease, high cholesterol and cancers from eating plants. For more on that subject, start with The China Study. |
Anthony Guitron
General Manager Anthony and Jodi met on the dance floor in Las Vegas, and spent every weekend for months dancing to live music the first quarter of 2020. With an unprecedented busy holiday season behind her, six years manufacturing the line solo and enormous opportunity ahead for herself and her new BFF, Jodi courted Anthony into the business via home cooked meals, patio parties, sass and sarcasm. The two joined forces to relocate the manufacturing to a kitchen with a retail storefront in historic Clarkdale, Arizona in the Verde Valley wine region of central Arizona. Anthony brings a refined palette for taste and textures (a trait for those of the Taurus persuasion) in all things cheesy and wine related. Ironically, Ant is lactose intolerant and had never tasted any vegan cheese before they met Jodi. Anthony was born and raised in California. They enjoy driving and singing karaoke after hours. |
VEGAN ARTISANAL CHEESE. Vegan, artisanal cheeses of the highest order made from pure plant power. Our artisanal cheeses are organic cashew nut milk based. Artisanal cheeses refers to cheeses produced by hand using the traditional craftsmanship of skilled cheese makers. As a result the cheeses are often more complex in taste and variety. Many are aged and ripened to achieve certain aesthetics. This contrasts with the more mild flavors of mass-produced cheeses produced in large scale operations, often shipped and sold right away.
CHEESE. Harder to give up than meat. Ok, you Vegetarian types...It's time to cross over the bridge. We are here to help. This is the vegan cheese that is worthy of your fine wine. You'll feel like you haven't given up a thing. Lactose intolerant? We've got you covered.
INGREDIENTS: Organic cashews, organic cultures, various organic garden cut herbs and spices. Various flavor profiles may have nut milk yogurt, organic coconut oil or coconut cream. Every one is worthy of a fine glass of wine. Hard, slicing and semi-soft varieties, traditionally cultured. We are committed to ORGANIC & GMO-FREE ingredients. Voila!
Don't be fooled about the cashew nut's high fat content; they are lower in total fat than almonds, peanuts, pecans, and walnuts. Cashews provide essential fatty acids, B vitamins, fiber, protein, carbohydrate potassium, iron, and zinc. Like other nuts, cashews have a small percentage of saturated fat; however, eaten in small quantities cashews are a highly nutritious food.
Our cheeses offer digestive aid by way of PROBIOTICS via lactobacillus acidophilus. Lactobacillus produces a lactic acid that helps your colon maintain its natural, vitamin-producing facility. It also helps cleanse your intestinal tract.
CHEESE. Harder to give up than meat. Ok, you Vegetarian types...It's time to cross over the bridge. We are here to help. This is the vegan cheese that is worthy of your fine wine. You'll feel like you haven't given up a thing. Lactose intolerant? We've got you covered.
INGREDIENTS: Organic cashews, organic cultures, various organic garden cut herbs and spices. Various flavor profiles may have nut milk yogurt, organic coconut oil or coconut cream. Every one is worthy of a fine glass of wine. Hard, slicing and semi-soft varieties, traditionally cultured. We are committed to ORGANIC & GMO-FREE ingredients. Voila!
Don't be fooled about the cashew nut's high fat content; they are lower in total fat than almonds, peanuts, pecans, and walnuts. Cashews provide essential fatty acids, B vitamins, fiber, protein, carbohydrate potassium, iron, and zinc. Like other nuts, cashews have a small percentage of saturated fat; however, eaten in small quantities cashews are a highly nutritious food.
Our cheeses offer digestive aid by way of PROBIOTICS via lactobacillus acidophilus. Lactobacillus produces a lactic acid that helps your colon maintain its natural, vitamin-producing facility. It also helps cleanse your intestinal tract.