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Vegan cheese vs dairy cheese – here’s what our foodies had to say


There’s a cheesy debate brewing and as foodies – we had to get involved (with the help of our trusted cheese suppliers, of course). 

If you’re a fan of our Recipe Inspiration blog you’ll know the Market Box team loves their cheese. I mean we’ve added a cheese-filled recipe below just for good measure. 

But we’ve come across some debates about cheese online and we thought it a good idea to give you all the deets about the cheeses in your Market Box to help you decide which cheese is the cream of the crop.


Camelot Mozzarella in your Market Box (Medium and Large only) 

Mozzarella – the melty, stretchy cheese on pizzas and sandwiches– is known for being one of the healthiest cheeses around. Made from cow’s milk, this cheese is packed with calcium!


The mozzarella in this week’s Medium and Large boxes is handmade using only pasture-fed cows’ milk and rennet. It’s brined in water and hand-harvested in West Coast sea salt – with no additional additives. 

“We allow acidification to occur naturally and each ball is handmade using old Italian methods with no machinery of any sort used.” the team at Camelot Organic Farm explains.  

The slightly matured mozzarella melts beautifully and can be sliced and served with ham, salami and other lovely meats and bread. Its shelf life is 3 weeks and it can be frozen too. 

“Producing a healthy delicious pure product from the best raw materials we can find or produce, is the Camelot way” – the team adds.


LeCoquin Vegan Mozzarella in your Market Box (Plant Based only) 

Find the dairy-free alternative to the mozzarella in your Plant Based Box. LeCoquin’s vegan cheese is made from coconut milk. Coconut’s high fat content makes for a creamy, cheese-like product, so this cheese tastes just as good as it looks!  


It is soy-free, nut-free, has no cholesterol and has a unique taste and formula made from coconuts.  

Just like your traditional mozzarella, this vegan cheese is good for grating, shredding, cutting and has amazing melting properties. Its clean, mild, soft and creamy flavour makes this cheese ideal for pasta dishes, think – mac and cheese or spaghetti with tomato sauce, as well as on pizzas, and burgers.  

After breaking the vacuum, the product should be used within 5 days. 

"At LeCoquin we do our very best to promote methods and practices that are economically viable, environmentally right and improve health. We also only choose suppliers that offer traceability and show integrity towards the environment."  – LeCoquin's CEO, Antoine Robert.


A NOTE FROM LECOQUIN:

Mac ’n Cheese (a dairy-free alternative)

Ingredients:

  • 1 vegetable stock block dissolved in 500ml hot water 
  • 4 tablespoons of plain flour or gluten-free flour 
  • 50ml of olive oil 
  • 100g LeCoquin cheese (grated) 
  • 1 tablespoon of dijon mustard.  
  • Salt 
  • 350g of cooked macaroni or penne pasta


Method:

  • Place olive oil into a heated saucepan.  
  • Add the flour to the pot & whisk so that the flour absorbs all the oil and slightly goes a light golden colour.  
  • Slowly add the water & whisk until completely smooth.  
  • Add the LeCoquin grated cheddar cheese and keep whisking until the cheese is melted.  
  • Add the Dijon mustard.  
  • Pour the cheese sauce over cooked pasta. 
  • Place in an oven that has been preheated to 1800C for 20 minutes.  
  • Serve and enjoy!


Chefs tip:

Good food takes time, dairy alternatives can take a little bit more time to melt. Keep whisking until properly melted.