The Nutty Cheeze

⏪ Throwback to making 🍕 with an old friend from primary school. 💜
His young child is severely lactose intolerant, so making pizza with some of our was a revelation for the whole family! 🤩 Everyone enjoyed the cheesy taste on the home made pizza with grilled courgette and fresh tomatoes. 🤤

Have you tried cheese for ?

Did you also start your year with a delicious treat❔ We indulged in a yummy cheesecake❕🤤

⭐️ When you get a craving for Vegitopia’s apple pie…
⭐️ When you think of cheesecake made with our …
BAM ➡️ teff based cheesecake with apple & ginger sauce topping❕

Pastry base made with teff flour and margarine, cheese layer made by mixing with some creamed coconut butter from Three By One EU, topped with apple and ginger sauce.
What are your go to desserts for this ❔

Do you also miss our ? 🤔 Looking forward to our relaunch so you can get your hands on some of these babies? 🤩 We are working hard on the new set up so we can start looking for a production space to make lots of cheese! 💜

is our white and blue rind cheese 🧀. It is quite similar to our , with a more intense taste to it. 🤤 The blue cultures here act as an intensifier of the ones creating the white rind, without the taste of a blue cheese. 💪

Are you into healthy eating? 🌱 Interested in getting advice from a professional dietician? 🤓

This week, we got to meet up with Diëtiste Evelyne Mertens, dietician specialised in plant-based nutrition and dedicated to working with . After months of emails 💻, it was a lovely to finally meet in person, talk about our common passion for food and present our and (dill). 🤩

📷 by Diëtiste Evelyne Mertens

Ever wonder what you could do with your carrot tops? 🤔 How about converting them into an alternative pesto? 🤩

We got a little obsessed with our wild garlic pesto and decided that we needed to do something to keep the stock from disappearing too quickly. Enter the up cycling of carrot tops into a creamy alternative pesto. 🤩

Keep your eyes peeled for the upcoming reel and recipe! 👀

Look at how delicious and beautiful this looks! 🤩 Are you drooling yet just looking at these images of this amazing cheesecake made by Vegitopia with our ? 🤤

This Citrus-infused cashew and coconut cheesecake on a teff and coconut flour biscuit crust, topped with a red berry coulis is featured in the special menu of Vegitopia’s pop-up Ethio-nights at The Judgy Vegan - café & bar.

As the creator of this dessert said “the description is a mouthful, but so is the cheesecake!” 😂

If you didn’t get a chance to try the special menu during these pop-ups, check out Vegitopia’s online menu for a delivery of the best vegan Ethiopian food in Brussels (and probably elsewhere) 💜

📷 by Vegitopia

How long has it been since you last ate one of our Cumulus? 🤔
You can always send us a message to see if we have some in stock. 🤗 Until we relaunch physically, we make small batches of Cumulus in between the testing of new recipes.

This is the first cheese we started experimenting with a few years ago. 💜 The affinage produces the distinctive bloomy, edible rind and creamy interior texture characteristic of the Camembert-style cheese. It is quite mesmerising to watch it grow and become something so yummy! 🤤

Let’s put the 💡spotlight💡 on our cashew nuts, on today’s World Fair Trade Day. Do you believe everyone should have the right to fair pay and good working conditions❓

We chose to work with the producers at the Choupoubi Cooperative in Burkina Faso 🇧🇫 through our suppliers Kasana in Belgium 🇧🇪

They ensure fair trade ⚖️ for the producers and workers, a fair price paid for their production and labour 🚜 as well as respectful working conditions through mechanical removal of shells (avoiding burns to the working hands 👐) ✅

Do you know what cultured cheese is? 🤔⤵

The simple answer is: any cheese made with cheese cultures is a cultured cheese. 🤓 By culturing cheese, the good bacteria flourish. 🤩 A number of the commercially available plant-based cheeses are highly processed, at The Nutty Cheeze we only make naturally cultured cheese. 💜

🔹 Caseus Caldus (dill) aka dill fresh cheese
➡️ can be enjoyed as a spread or a dip
🔹 Caseus Albus aka plain fresh cheese (à la fromage blanc)
➡️ can be used in a savoury or sweet version

🚫 No Diet Day 🚫 In other words, eating what your 💜 (or more likely stomach) desires without feeling guilt. 🍽 We believe in eating good healthy food and not focussing on some trendy diet. It’s about celebrating healthy bodies in all shapes and forms. 🥰

▶️ What is your go-to food? Your favourite recipe? Your comfort dish? Your most loved cheese?

Check our our (slowly) growing recipe list for some inspiration (https://linktr.ee/thenuttycheeze_recipes)

Happy ☀️Sun☀️ Day! The sun is the main source of energy for almost every living thing on Earth. It gives 🌱plants🌱 the light energy needed to photosynthesise which in its turn produces oxygen. Let’s celebrate this essential star and everything it brings! 🥳

Sense of smell is part of the cheese experience and the food experience in general. 👃 Some of the most important and comforting things we can experience are intricately linked to our sense of smell. 💜

A strong smelling cheese is not for everyone but don’t we love the stinky cheese. The chemical process they set off in the brain can be addictive, as can be our . 🤩

⭐️ Make a 🧀cheese🧀 wish!! ⭐️
If there was one cheese you would like to find in the vegan form, what would it be? Or a particular taste you are seeking when experiencing cheese? 🤩

We’re working on R&D to develop new recipes. We would 💜LOVE💜 to hear what you miss or desire and see if we can make your wish come true! 🥳

❌ Stop Food Waste! ❌
Food waste is a big problem but one that can be stopped. 💪 Did you know that roughly 1/3 of food produced globally is either lost or wasted every year? 🤭

You can:
⭐️ Make simple recipes using up leftovers, or freeze them to use in a new way
⭐️ Revive wilted vegetables by putting their stems in water or soaking them in water
⭐️ Compost vegetable scraps and peels
⭐️ Make vegetable broths out of scraps and peels
⭐️ …

➡️ The options are endless and there is so much information out there to make tasty meals without throwing out food. 🤤

Mother Earth is clearly urging a call to action, nature is suffering‼️ Climate change is only one of the telling elements. Today is the United Nations International 🌍 Mother Earth 🌍 Day and a reminder that we need a shift to a more sustainable economy 💶 and consumption 🛒 that works for all living beings and the planet. Intensified farming of animals is a major factor of global warming. 🔥

Going 🌱vegan🌱 is a step in the right direction and there are SO SO MANY delicious option out there (such as our cheese 😉). 🤤

It’s asparagus season! 🤩 We enjoyed a bunch of the green ones with a sauce made with our . 🤤

Here's how we did it:
▶️ Break off the hard ends of the asparagus
▶️ Put them in an oven dish
▶️ Drizzle with olive oil and roast for about 10 minutes at 180°C
▶️ In a pan, put a dollop of , some soya cream, lots of pepper, a pinch of salt
▶️ Stir on low heat to obtain desired texture
▶️ Pour over asparagus and dig in!

A few weeks ago was French National Cheese Day. A pillar of their gastronomic heritage 🍽 and a cultural symbol, Camembert is known throughout the world. Did you know that 1️⃣0️⃣% of the French population eats 🧀 at every meal? Let’s make this a cruelty-free tradition too and indulge in our . 🌱😉

What would (French) gastronomy be without cheese❓
Our ⚪️ and 🔵 are clearly inspired by the traditional French cheeses Camembert and Roquefort. We love good food and gastronomy is all about taste, quality of products and sharing a good meal! 💜

Our cheese travelled to Switzerland last week! 🚡 It was a great opportunity to have a 🧀 tasting apéro for a Swiss friend.

🔲 Savoury:
◾️
◾️ (with sage & with pepper from Madagascar)
◾️ (dill)

🔲 Sweet:
◾️ (with a tad of sugar & some dried Physalis)

😋 Teasing you with this picture of a cheese cake we made, recipe coming later this week! 🤩

🤗 Also, today is World Health Day “Our planet, our health” and we believe that eating good food is essential for one’s health.

🌍 Keeping humans and the planet healthy, and focussing on the well-being of all is crucial. The agency (World Health Organisation) urges to focus global attention on pressing actions to achieve this goal.

❌ Systems that produce highly processed, unhealthy foods and beverages are driving a wave of obesity, increasing cancer and heart disease, among other things, while generating a third of global greenhouse gas emissions.

🌱 Go vegan, enjoy loads of delicious food and help your health and our planet!

Promoting a Culture of Peace ☮️ with Love 💜 & Conscience 🙏

The United Nations declared today as the International Day of Conscience. We believe this should not only apply to human beings but to all beings. All beings should be born free and equal in dignity and rights and be endowed with reason and conscience.

⭐ Let’s make this happen! Towards a better world for all! ⭐

We don’t just make cheese, we also make yogurts from our delicious cashew nuts! 🤩
Plus yogurt bowls can be so so beautiful! 💜
(Here using the mixed berries cashew yogurt as a base 🤤)

↗️ The range and availability of vegan cheese has clearly increased in the last few years. ↗️
Satisfaction in taste and texture has also seriously evolved, to the point that the line between dairy cheese and plant-based cheese is becoming increasingly blurred. 🤘🏼
We aim to revolutionise the food sector with some umami plant-based cheese feeling! 🤤

🤫 Confessing to a colour obsession here... 🤭 For those of you who know me (Jenny), I have been obsessed with the colour 🟪 purple/violet 🟪 my whole life! Anything of that colour will make me smile!! 🤩 It’s no surprise this colour was chosen to feature in all our post backgrounds. 🙃
I 💜 the power of this colour!
🟣 Symbolises: spirituality, mystery, imagination, wisdom, creativity, sensitivity
🟣 Effects: enlightens, inspires, uplifts, encourages, motivates, inspires, balances
Do you have a similar colour obsession? 🤔

⭐️ Same place ⭐️ Same smile ⭐️ Same scarf ⭐️ Same me but with drastically shorter hair! 👋

2️⃣ years since the launch and so much has happened.
2️⃣ years and I forgot to celebrate this day a couple of weeks ago.
2️⃣ years of the ups and downs of entrepreneurial life.

The toll my previous employment took on me is one of the many reasons I chose to change career and create my own cheese job. I pushed myself harder and harder everyday and ended up falling flat into a major burn out. I misread how long it would take me to recover. As a really active person, letting go and stopping was/is difficult for me.

Recovery from a burn out is slow and ongoing for me, but it gave me the opportunity to rethink my project, look at what I could do better, how I could prevent myself from falling again.

Surrounding myself with valuable business coaches, great friends, health specialists and other entrepreneurs has been and is the key for me and my future cheese-centered life.
I am working extensively on creating a renewed project that revolves around cheese and am very excited to be able to present it to you soon!

Thank you Foodcomm, hub.brussels, Horeca Forma Be Pro, Gel Dansaert and all the others involved in helping me bring this renewed project to life.

What is your favourite way to consume healthy fats❓
The truth is there are healthy and unhealthy fats, and fat is a necessary and important part of our bodies. Consuming fat in your diet in the right quantities is essential as it has some very important roles in the functions of your body 🚶‍♀️ and your brain 🧠.
Our cheese 🧀 are good for you in that way (hint hint 😅), as well as being cultured foods (👀 check out last week’s post).

⭐️ Here are some our go-to sources ⭐️
🔹 Nuts (cashews, hazelnuts, almonds, walnuts)
🔹 Seeds (chia, linseed, h**p)
🔹 Tahini
🔹 Avocados
🔹 Olives & extra-virgin olive oil
🔹 Dark chocolate
🔹 Cacao nibs