Chef Andy Zambrano tried an array of vegan cheeses to find some favorites and explains how to use each to get the best results
This Swiss-inspired fondue conjures all the flavors of a traditional cheese fondue — the nuttiness of the cheese and sharpness of the garlic and wine — with none of the animal products
“I want people to come to Portland as much as possible to see our cheeses,” co-founder Mike Mendiola says. “I think Portland is a really good vegan destination, and we want to be part of that.”
How Brooklyn-made, plant-based mozzarella NUMU is capturing the attention of picky pizzaiolos
The latest from Miyoko's Creamery is a pourable mozz that oozes and bubbles on your pizza
Miyoko's Creamery prevailed in a lawsuit that questioned a 90-year-old federal definition of "butter"