Newsletter # 1 September 2016

ARTISA is ready to launch!

When I left Sydney earlier this year to start my vegan food enterprise in Tasmania, cheese making didn't even make it into the top 5 on my list of great ideas. I think the universe just wanted me to do this and I couldn't be more excited about my new venture.I hope you enjoy this first newsletter - please feel free to share it with interested friends!
No doubt you have subscribed to the Artisa newsletter because you want to be the first to know about all our exciting developments. Thanks for your interest - you did the right thing! I am delighted be able to tell you that the Artisa fridges are now completely full and we will be at EVANDALE Market on Sunday Oct 2, with loads of plant based cheeses for sale. From Friday Oct 7 onwards, on the 1st, 2nd and 4th Friday of each month over summer, we will be at the Hobart Twilight Market. Get your friends together, come along, say "Hi" and try some of our delicious vegan-friendly plant based cheese!
A selection of Artisa plant based non-dairy cheese made with cashew nuts flavoured with Tasmania's finest products.


A German court recently ruled that the term "cheese" or "Käse" cannot be used for products unless genuinely made of animal milk, as it is considered anti-competitive. So what are we plant based producers left with? Should I be making plant based cheeze? Or sheese? Or "sandwich topping with vegetable oil", as per the formal declaration to the EU by an affected company?I think I'll just wait and see how things unfold in the Australian arena before deciding on any ungainly alternatives.


St Clair Mousse (serves 4)
200 g of St Clair soft cashew cheese
½ c coconut cream (top portion from can chilled in fridge)
½ c icing sugar
1 tsp vanilla bean paste
2 tsp agar powder sprinkled over ½ c water, then simmered for 2 minutes and cooled slightly.
Combine St Clair cheese, coconut cream, icing sugar and vanilla in a bowl, beat until smooth.
Gradually add agar mixture, continuing to beat well.
Transfer to a cheesecloth lined dariole mould, chill until set, preferably overnight.Turn out of mould, remove cheesecloth before serving.
Artisa 'St Claire' fresh cheese are a great main ingredient for a dessert treat.


Q: What flavours of plant based cheese will you be selling?

A: We will have all of our soft cheeses available – St Clair, Van Diemen (ashed) and kunanyi (Tasmanian pepperberry). We will also have our Binalong (wakame seaweed) and Gladstone (applewood smoked) plant based cheeses. Our aged cheeses are still aging gracefully, so from our connoisseur range we will just have our Tasmanian saffron cheese (Huon).

Q: I have food intolerances. Are Artisa cheeses OK for me?

A: Artisa cheeses contain no dairy, no soy and no gluten, but they do contain cashew nuts. They are most definitely vegan friendly!

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