Blue Chee’ish

 5,00 25,00

Strong, full-bodied taste of vegan Blue Cheese’ish works perfectly in creamy pastas, in sauces or sprinkled on salads. Use it whenever you want to add a piquant taste to your dish. It is also excellent in combination with wild herbs, mushrooms, in dressings or as a topping. 

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Frank’s top tips for blue cheese’ish

  1. Blue Chee’ish adds that unmistakable blue mould aroma to everything from dressings and dips to your chips, vegetables or bread
  2. Do you love blue mould in your salad? Make your favour- ite salad the way you normally do, then sprinkle Blue Chee’ish at the end
  3. 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

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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 granulesIn use of 3%
Energy965 kJ/ 231 kcal29 kJ/ 6,93 kcal
Fat2 g.0,06 g.
Of which saturates0 g.0.000 g.
Total Carbohydrate49,9 g.1,5 g.
Of which sugars9,4 g.0,28 g.
Proteins5,7 g.0,162 g.
Salt25 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 INTOLERENCECONTAINS
Cereals containing gluten, namely: wheat (such as spelt and khorasan wheat), rye, barley, oats or their hybridized strains, products thereof.NO
Crustaceans and products thereofNO
Eggs and products thereofNO
Fish and products thereofNO
Peanuts and products thereofNO
Soybeans and products thereofNO
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 thereofNO
Mustard and products thereofNO
Sesame seeds and products thereofNO
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 manufacturersNO
Lupin and products thereof.NO
Molluscs and products thereofNO

Sensory Parameters

ColorYellow
TasteCreamy/Blue Cheese
AspectPowder

Microbiological values

E coli<10 (cfu/g)
SalmonellaAbsent in 25 g
Listeria monocytAbsent 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.

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

  1. Blue Chee’ish adds that unmistakable blue mould aroma to everything from dressings and dips to your chips, vegetables or bread
  2. 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
  3. 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
  4. 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
  5. 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

Blue Chee’ish Recipes

  • Cauliflower soup

    Blue Cheese’ish

    Chicken’ish

    Truffle’ish

    Cauliflower soup

    Warm Up with This Creamy Cauliflower Soup! Indulge in the ultimate comfort food with our creamy Cauliflower Soup! This delightful plant-based recipe features velvety-smooth cauliflower…

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  • Plant-based mayo

    Bacon’ish

    Blue Cheese’ish

    Cheese’ish

    Chicken’ish

    Truffle’ish

    Plant-based mayo

    Discover a delicious and creamy Plant-Based Mayo that’s perfect for all your culinary needs. Made with simple ingredients like aquafaba and dijon mustard, this vegan…

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