Mild, soft and crumbly
Edale with cranberry:
Mild, soft and crumbly, with a sweet fruity taste
White rind with a strong taste
Mild and creamy
Our cheeses are made by hand in Bristol, Somerset.
People have been making cheese in Somerset for hundreds of years. We make our cheese using traditional techniques - the big difference is we start with milk made from nuts, beans and pulses, so our cheese is dairy free.
First we make our own soya or nut milks from sustainable ingredients ......
Nutgrove Kitchen is an artisan dairy-free cheese producer founded by Jonathan Chenoweth and Nick Skelton. Our cheeses are made by hand in Bristol, Somerset according to recipes developed by Jonathan Chenoweth. The recipes closely follow traditional cheese-making methods, but are made only from sustainable plant-based ingredients, so they are suitable for people who are vegan or dairy-intolerant.
It was great to read recently that Britain’s first vegan climbing centre has opened in Birmingham. Flash Climbing opened in Birmingham. While their website at present is simple and gives basic details like their location, opening times, entry costs, the Birmingham Mail reports that the centre is entirely vegan, even if they don’t make a big deal about this fact. It has been established by vegan climbers and uses only vegan-friendly climbing shoes and their café serves only vegan food and drinks. Next...
It was great over the weekend at Bristol’s VegFest to see a few of the growing number of new vegan food products which are being developed and commercialised. It seems this trend of the growing number of great vegan products is being noticed by the mainstream media.
CNN reported recently that Germany is leading on vegan innovation,with more new vegan products launched there in 2016 than in any other country, noting in particular that there have been a lot of meat substitutes being launched there. Reassuringly, the report noted that UK was strong on vegan innovation, with its number of new vegan product launches coming in third after Germany and the US....
Nick and I spent the day today bottling cider. It was a fun day and made a pleasant change from cheese-making. Variety is always good. Back in the autumn we picked about a quarter of a ton of apples sourced from around Bristol. These we then put through a scratter which broke the apples up into little pieces each about the size of a pea and then we pressed the scrattings in our small wooden cider press. The 150 litres of apple juice produced was then put into barrels with a tiny bit of yeast and left to ferment. As with cheese, it is micro-organisms – in this case yeast - which convert fresh apple juice into cider slowly over the winter months. ...
These vegan canapés are so easy to make and are sure to impress guests at any party. Videos of how to make them are shown on our Facebook page and a picture of them on our Instagrampage:
Vegan cheese & chutney parcels:
1 packet of vegan filo pastry (about 150g)
125g Edale vegan cheese
2 spoons of mango chutney
1 tablespoon of melted coconut oil
Mix the vegan cheese and mango chutney until smooth. Cut an unrolled packet of filo...
Here is a recipe for an amazing tasting vegan strawberry cheese cake. Its a baked New York style cheese cake that no one will believe is NOT made from dairy cheese. A video of how to make is show on our Facebook page and a picture on our Instagrampage:
100g rolled oats
100g plain flour
100g melted coconut oil, melted - use refined coconut oil unless you want your cheese cake to taste of coconuts
Easy vegan cheese canapes. Videos of how to make these are on the Nutgrove Kitchen Facebook page and the recipes are on Nutgrove Kitchen's website.
Homemade vegan cheesecake. Delicious.
Calvaire dairy-free cheese - now with a really thick white rind and strong taste