Photos of some of Artisa's vegan cheeses, serving suggestions and things Artisa.

Cheese production area of Artisa's new production premises in Propspect, Launceston - July 2017

Another view of the production area of Artisa's new premises in Prospect, Launceston July 2017

Our Relbia plant based cheese is washed with a beautiful vegan-friendly pinot noir from Wobbly Boot vineyard in the Coal River Valley.
Number one daughter, helping with the making our Van Diemen ashed soft cheese.
Important research!
Mission: to find great beers to pair with your Artisa plant based cheeses. First up is our aged Evandale cheese with "Jack", an aged Doppelbock from Launceston local, Morrison Brewery. Yep, this definitely works!
One of our seasonal offerings - Elderflower cheese. Yes, there really is such a thing! Subtle flavour but quite distinctive.
Yes, another seasonal offering - A Xmas special
Our Relbia red wine washed cheese, filled with slices of our fruity Tarkine log, topped with cranberries and hazelnuts, slathered in cranberry jelly and enrobed in puff pastry. Not melty like traditional Brie en croute but absolutely delicious and of course totally vegan!
Artisa cheeses aren't stretchy and melty (because we don't use any gums or starches or thickeners), but I don't let that stop me from putting it on a pizza!
Rocket salad with caramelised pear, toasted walnuts and our Van Diemen ashed cashew nut cheese.
Truffle heaven: 'Tamar '- our plant based cheese with Tasmanian truffle - another or our seasonal specials
Salad idea?
Roasted beetroot salad with pomegranate molasses glaze and our Tasmanian pepperberry dusted kunanyi plant based cheese.

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