Description
Blue Chee’ish plant-based and lactose free alternativ to Blue Cheese flavor
Very tasty, exciting plant-based alternative to Blue Cheese. It has a deep, fat and rich taste and is good in many cources where you want to add an extra touch and flavor
Dosage: Use we recommend 1-3% depending on the tasting profile. Mostly 2 g. per meal
Durability: Minimum 30 months from packaging date
Storage: Store the product in a dark cool place away from light sources.
Nutrition Facts
Nutrition Facts | ||
---|---|---|
Pr. 100 g. of granules | In use of 3% | |
Energy | 965 kJ/ 231 kcal | 29 kJ/ 6,93 kcal |
Fat | 2 g. | 0,06 g. |
– Of which saturates | 0 g. | 0.000 g. |
Total Carbohydrate | 49,9 g. | 1,5 g. |
– Of which sugars | 9,4 g. | 0,28 g. |
Proteins | 5,7 g. | 0,162 g. |
Salt | 25 g. | 0,75 g. |
Ingredients
INGREDIENTS
Corn flour*, salt, yeast extract*, and flavors from natural vegetal extracts.
*organic
- Organic
- Plant-based / Vegan
- No additives
- GMO free
- Color free
- Allergen free
- Gluten free
- Lactose free
- Soy free
- No sugar
- All natural
- Just super tasty
No Allergens
ALLERGENS LISTED IN ANNEX II OF REGULATION (EU) NO 1169/2011
SUBSTANCES OR PRODUCTS CAUSING ALLERGIES OR INTOLERENCE | CONTAINS |
Cereals containing gluten, namely: wheat (such as spelt and khorasan wheat), rye, barley, oats or their hybridized strains, products thereof. | NO |
Crustaceans and products thereof | NO |
Eggs and products thereof | NO |
Fish and products thereof | NO |
Peanuts and products thereof | NO |
Soybeans and products thereof | NO |
Milk and produts thereof (including lactose) | NO |
Nuts, namely: almonds (Amygdalus communis L.), hazelnuts (Corylus avellane), walnuts (Juglans regia), cashews (Anacardium occidentales), pecan nuts (Carya illinoense (Wangenh.) K.Koch), Brazil nuts (Bertholletia NO excels), pistachio nuts (Pistacia vera), macadamia or Queensland nuts (Macadamia ternfolia) and products thereof | NO |
Celery and products thereof | NO |
Mustard and products thereof | NO |
Sesame seeds and products thereof | NO |
Sulphur dioxide and sulphites in concentrations of more than 10 mg/kg or 10 mg/litre in terms of the total SO2 which are to be calculated for products as proposed ready for consumption or as reconstituted product according to the instructions of the manufacturers | NO |
Lupin and products thereof. | NO |
Molluscs and products thereof | NO |
Sensory Parameters
Color | Yellow |
Taste | Creamy/Blue Cheese |
Aspect | Powder |
Microbiological values
E coli | <10 (cfu/g) |
Salmonella | Absent in 25 g |
Listeria monocyt | Absent in 25 g |
Law
Law
Regulation (EU) 1169/2011 of the European Parliament and the Council of 25 October 2011 on the provision of food information to consumers.
Regulation (EU) 1881/2006 of the Commission on the setting maximum levels for certain contaminants in foodstuffs.
Regulation (EU) 396/2005 of the European Parliament and of the Council on maximum residue limits for pesticides in food and feed of plant and animal origin.
Council Regulation No. 834/2007 on organic production and organic products labeling. Product checked with metal detection and foreign matter control.
Hear Frank talk about Blue Chee’ish
A note from Frank
For better or worse, most people can relate to the smell of blue cheese; fewer would have imagined that a faithful replica of this particular type of cheese could be made using fermented pineapple. That’s nevertheless the case with Blue Chee’ish, which can fool even the best cheese connoisseur.
It was quite the surprise when I opened the container of fermented pineapple – it was like smelling a blue cheese. That’s when I knew that this will be a product Uhhmami will offer. After further tweaking and fine-tuning, Blue Chee’ish is arguably the closest thing to authentic blue cheese.
Blue Chee’ish has a sophisticated blue cheese aroma and flavour that works perfectly in spreads, dressings and sauces. The classic is, of course, a blue cheese dip, but it also works well in a white sauce for a pasta dish, not to mention the classic pear and walnut salad, where Blue Chee’ish can be used instead of the crumbled blue cheese.
Frank Lantz
Founder & Michelin chef
Frank’s Top Tips for Blue Chee’ish
- Blue Chee’ish adds that unmistakable blue mould aroma to everything from dressings and dips to your chips, vegetables or bread
- Do you love blue mould in your salad? Make your favourite salad the way you normally do, then sprinkle Blue Chee’ish at the end
- Make a delicious crostini by mixing Blue Chee’ish with plant-based cream cheese. Sprinkle with freshly chopped herbs on top, and your guests will love you for it
- Blue mould and pasta is a classic that you don’t have to do without in your plant-based kitchen. Sprinkle Blue Chee’ish into your creamy sauce and toss it with the pasta for an excellent result
- If you like plant-based burgers, try this version with grilled portobello mushrooms, lettuce, tomato and a mayonnaise flavoured with Blue Chee’ish. Serve in a toasted bun and your guests will forget all about beef
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