Artisa Ben Lomond Vegan Camembert: Review
On this website vegan cheeses are reviewed using the same criteria applied to animal milk cheeses. Artisa Ben Lomond Vegan Camembert is marketed as a “Camembert style cashew cheese with Tasmanian vine ash”. Artisa have done a good job created a white mould rind effect. As a result this cheese can sit with pride on a cheese platter. The paste within is a mix a greys and soft yellows with a streak of grey coming from the layer of ash. Visually it has the texture of an unripe soft cheese, by which I mean it lacks a range of textures in the paste spanning from solid to a degree of runniness. The rind a low intensity smell. Eating it reveals fermented and nutty flavours supplemented with a mineral flavour presumably from the ash. It’s quite salty with a savoury and acidic streak. Perhaps unsurprisingly there’s no dairy flavour or the natural sweetness that comes with them. It has a long finish. There’s a bitterness in finish that might polarise opinions.
Artisa got a lot of things right here. The rind and paste textures. Many of the flavours are good. So it’s worth a try, as do many people already.
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I’d be tempted to try to full bodies chardonnay with this to handle the strong fermented and nutty flavours.