The new vibrant world of vegetable cheese

In recent years, many of us have adopted a plant-based diet or are seeking healthy plant-based alternatives to meat and dairy products for ethical, environmental and health reasons.

In this context, plant-based cheeses are becoming increasingly popular and their market has grown exponentially on a global scale. This is also due to the evolution of the sector, which now offers a wide range of flavours and textures to satisfy even the most demanding palates.

Whether you follow a flexitarian, vegetarian or vegan diet, are lactose intolerant, or are simply looking for new and vibrant taste experiences, we will guide you through the fascinating world of plant-based cheeses to new taste horizons.

1.What is vegetable cheese?
2.A new generation of plant-based cheeses
3.Vegetable cheeses: which one to choose?
4.Fattoria Triboli's vegetable cheeses: the Anacaberts
5.Why we chose cashew nuts for our Anacaberts
6.Simple and tasty combinations with Anacaberts
7.What makes Anacabert different?
8.Embrace the new world of plant-based cheeses

1.
What is vegetable cheese?

Vegetable or plant-based cheese is a food product made exclusively from ingredients of plant origin. It is a 100% plant-based alternative to traditional cheeses - such as those made with rennet and cow, goat or sheep's milk - which can range from fresh and soft to hard and mature.

The EU has established that a cheese can only be defined as such if it contains mammalian milk. For the sake of simplicity, we will use the term plant-based cheese in this article, even though you will never find it on product labels. And we will consider these plant-based products to be 'genuine culinary creations in their own right', rather than 'imitations, bad copies or counterfeits' of the originals, as the Japanese chef Miyoko Schinner claims in her book Vegan Cheese.

2.
A new generation of plant-based cheeses

If, until the last century, the production of vegetable cheeses offered little variety, not very distinctive flavours and mainly waxy, rubbery or plastic textures, in recent years we have witnessed a real revolution in the sector, with the birth of a new generation of vegetable cheeses.

Innovative creations with unique organoleptic characteristics from producers who, like the dairy artisans, experiment with shapes, ripening, textures and flavours.

In fact, the process of making vegetable cheeses shares some steps with centuries-old traditional production, although it uses non-dairy ingredients such as microbial cultures and vegan milk enzymes to achieve special textures and flavours.

3.
Vegetable cheeses: which one to choose?

Although all veggie cheeses replace cow's milk with purely vegetable ingredients, it is the basic raw materials used and the production process that determine their consistency, organoleptic characteristics and quality.

The basic vegetable ingredients can range from nuts to legumes, from seeds to cereals, from potatoes to coconuts. Production may be industrial or artisanal, the result of special processes such as fermentation or seasoning. Textures can vary from firm to creamy, from grated to spreadable.

Choosing a plant-based cheese is very personal, depending on the taste and texture you are looking for, as well as your dietary needs.

Here are some general tips:

-Read the label to find out the ingredients and nutritional values. As a general rule, the fewer ingredients, the better. Long, indecipherable ingredient lists are always a red flag that a product is highly processed.

Watch out for

- excess salt and thickeners, which often hide poor quality products;

- the amount of saturated fat, sugar, preservatives and artificial flavourings;

- the protein content, which should not be too low;

- whether the product is made from quality raw materials or is highly processed and not very nutritious.

4.
The vegetable cheeses of Fattoria Triboli: the Anacaberts

Our vegetable cheeses are called Anacabert. They are natural, fermented cashew nuts, made by hand in our own laboratory.
A soft heart surrounded by a flowery, velvety rind to be savoured, each Anacabert is a taste experience born of the encounter between the sweetness of the raw materials and the magic of fermentation.
Its melting texture lends a unique creaminess to any dish, aperitif or snack: each slice melts on the tongue.

With our Anacaberts, we want to promote and make available healthy and tasty alternatives to animal-based foods, rich in plant protein and high in nutritional value, made with few ingredients and free of additives, preservatives, lactose, cholesterol and gluten. For those who want to experiment with new flavours.

Producing plant-based cheeses is an ethical choice for us: we do not want to contribute to the exploitation of animals and the environmental impact of intensive dairy production.

Research from Oxford University, published in Science, compares the sustainability of traditional dairy production with non-dairy production and shows that the latter significantly reduces gas emissions (especially C02), land use (in terms of square metres) and water consumption.

How we make them

We soften the cashew nuts in boiling water for a few minutes. We drain them and mix them with the other probiotic and natural ingredients to obtain a homogeneous mixture, which we place in moulds and leave overnight at room temperature. The next day, we place the moulds in glass jars and leave them to mature in the refrigerator for 14 days, turning them every third day. Thanks to the action of the Peniciullium and the maturing time, the Anacaberts develop a velvety, edible rind that imparts unique aromas and flavours.

The flowered rind: what it is and what it brings

The flowered rind is an edible rind that grows around certain cheeses, such as Brie and Camembert, and is characteristic of our Anacabert cheeses. It is formed thanks to the inoculation of Penicillium, a selected and noble mould, which gives the cheese a more inviting appearance and, as it penetrates inside, releases enzymes that make the cheese creamier and richer in organoleptic qualities.

5.
Why we chose cashews for our Anacaberts

Cashews have a milder flavour than other nuts and give cheese an incredibly creamy texture. They have stronger nutritional properties, a lower fat content, a good amount of oleic acid (an ally for cardiovascular health) and, according to recent scientific research, are helpful in the fight against diabetes.

Cashews contain:

-Vitamins such as K and E, which help reduce oxidative stress, and B vitamins, which provide energy and help prevent many diseases (cardiovascular, neurological, skin);

-Minerals such as phosphorus, copper and magnesium, which help reduce fatigue, and selenium, which supports the immune system;

-Vegetable proteins, useful for the growth and maintenance of muscle mass;

-Unsaturated fatty acids: good fats that reduce cholesterol levels in the blood.

We cannot say that cashew nuts are low in calories, but the fats they contain are only those that occur naturally in the source nuts, mono- and polyunsaturated types, including omega-6 and omega-3 fatty acids: unsaturated fats that help normalise blood cholesterol levels and support heart health.

The cashew nuts we use for Anacabert come from traceable and Fair Trade certified supply chains that guarantee full respect for people and the environment at every stage, from cultivation to processing.

6.
Simple and tasty combinations with Anacaberts

Great to enjoy on their own, Anacaberts are the perfect companion for aperitifs, appetisers and gourmet snacks, thanks to their personality that ignites flavours.

Try them

-in salads, diced, with fresh vegetables, nuts and extra virgin olive oil, for a balanced and tasty meal;

-on bread/bagel/crackers, with grilled vegetables, avocado and sprouts for a healthy and tasty snack;

-on a cutting board, sliced, with homemade bread, fresh fruit and vegetables, honey and jam, for a nutritious and delicious starter.

7.
What makes Anacabert different?

Craftsmanship

Each Anacabert is handcrafted in our on-farm workshop.

Raw materials

The ingredients of Anacabert are simple, organic and carefully selected: a base of cashew nuts, water and salt, to which we add herbs or spices in some variations, but always natural and easily recognisable.

The fermentation process

Fermentation is a long and complex process that not only preserves the cashew nuts in a natural way, but also enhances their quality: it develops complex flavours and increases their digestibility, thanks to probiotics that make the proteins and starches easier for the human body to absorb.

The taste

Each Anacabert is an elegant, enveloping taste experience. The notes of the Classico, which transport us among mushrooms, truffles, hay and undergrowth, are added to the unique characteristics of the Peposo, Tartufino, Pizzichino, Rosso, Erbette, Pepe Rosa & Lime varieties, amidst complex and refined aromas and flavours.

8.
Embrace the new world of plant-based cheeses

The world of plant-based cheeses is now a diverse and evolving one, waiting to be discovered. The variety and quality of the range allows you to enjoy a tasteful experience without sacrificing flavour, versatility and texture. To create delicious meals and snacks that respect health, animals and the environment. Be inspired... and enjoy!