Straight To The Source spotlight on… All The Things: artisan and vegan cheese

April 26, 2021
Grant Jones

By Tawnya Bahr and Lucy Allon, Straight To The Source

In Straight To The Source’s column for ClubTIC, Tawnya and Lucy talk about All The Things: cheese that’s both artisan and vegan.

With firm roots in South Australia’s Barossa foodie region, All The Things founder Cherie Hausler missed artisan cheese when she became vegan.

So, she set out to make it from nutrient-dense, plant-based ingredients such as activated cashews and vegan probiotics and cultures. She has even gone as far as to create bloomy rinds that are inoculated and aged so that they look and taste like artisan cheese. Seriously good and perfect for a cheese board alternative.

From the outside, you really can’t tell the difference from dairy-based artisan cheese. These products could fool even the most discerning cheese connoisseur!

With such innovation and determination, the business received the Innovation Award at the recent 2020 SA Food & Beverage Industry Awards.

All The Things’ almond curd and vegan turmeric butter are doing very well in foodservice as a great dairy alternative for butter and cheese, in both savoury and sweet applications.

With a range of butter, curd, ice-cream, tea, and other staples also available from the online store or found in selected retail outlets, All The Things is positioning itself as a benchmark in essential nourishment of the vegan kind.

Click to learn more about All The Things.


Tags

All The Things, Cherie Hausler, Lucy Allon, Tawnya Bahr, vegan cheese


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