Hello out there. I’m finally starting to fall into a natural rhythm with the cheese that is working for me. It’s a little slow moving, but I think that the cheese that is evolving from it is actually my best work. I’ve been experimenting with lots of new approaches during the off season. Pictured here is an aged goat cheese that I’ve been working with (on a walnut lentil burger with nacho and caramelized onions and maitake mushrooms). I’m really happy with the goat cheese (I’m sure I won’t call it that). So look for that in an upcoming collection.
I’ve been working on a couple new collections for next year that I think will be really exciting and in keeping with the improvements that I’ve made to the packaging and delivery around sustainability. A lot of big changes have been happening in the larger world, in the world of business, and also in the plant based/vegan community. I think that everyone is still adapting and figuring out where they fit in the larger scheme of things. I have been slowly reconnecting with my own specific tribe of wellness intended warriors. It seems that community has been a casualty of a lot of the changes taking place these days. We’re all slowly starting to emerge out of our caves (excuse the cheesy pun). I’m really stacking the double entendre there. 🙂
One of my big accomplishments this year has been a collaboration with Chef Doreet from The UnCooking Show on UnchainedTV. For folks in Southern California, Doreet is going to be sampling a recipe featuring the cheese at SoCal Veg Fest at the end of this month (more details on this to come). The recipe will feature cheese from this year’s collection (still available on our website) as well as unreleased cheese from next year’s collection. Stay tuned for details!