Newsletter # 3 July 2017
The last four months have been extremely busy ones for us, with the relocation
our new premises in Launceston now all but complete. Its been a huge amount of work but the new facility is looking fantastic. We are excitedly planning a “Grand Opening” event to be held in a few weeks time – stay tuned for details.
We’ll be producing again any day now and will soon be able to resupply our retailers:
Davies Grand Central and The Organic Grocery Store in Launceston, City Organics in Hobart, Unpacked in Kingston and Wholesome Health Bug in Huonville. We will also be having our own shop front at 140 Westbury Rd in Prospect and we will be back with our stall at the Evandale Market on Sunday mornings.
If you follow @artisa.tasmania on Instagram or Facebook (and if you don’t, you really should!), you might have seen the picture below posted with a reference to a secret Tasmanian ingredient in this plant based cheese fondue. I decided to finish the recipe off with a measure of my home made sloe gin and I’m so glad I did! It rounded out the flavour profile perfectly.
Plant based cheese fondue (serves 4)
2 cloves garlic
1 c dry white wine (Yalumba Y series riesling)
175g Evandale cheese (grated)
1 tbsp tapioca starch
½ c non-dairy milk
salt and pepper
1-2 tbsp Tasmanian sloe gin (or kirsch)
1. Prepare double boiler or place bowl over pot of simmering water.
2. Rub pot/bowl with the cut surface of a garlic clove.
3. Place wine in pot and heat in double boiler until steaming but not boiling.
4. Toss grated cheese and tapioca starch together in a separate bowl.
5. Add cheese to the hot wine, one handful at a time.
6. Stir after each addition until smooth. This takes time – around 10-15 minutes.
7. Add non-dairy milk and continue stirring.
8. If fondue is too thick, add more wine or milk to get the desired dipping consistency.
9. Season with salt and pepper to taste.
10. Stir in sloe gin before transferring to fondue pot which has been rubbed with more garlic.
Chunks of crusty baguette
Vegan sausages, cooked and cut into chunks (I used
Cubes of crunchy apple (my favourite)
Cauliflower florets – blanch if you like, but I prefer raw
Button mushrooms – halved if larger sized
Are your cheeses a good source of vitamins and minerals?
We know Artisa plant based cheese tastes delicious but how does it stack up nutritionally against dairy based cheese?
The following table shows the percentage of the recommended daily intake of key minerals and vitamins delivered by one 20g serve of our aged Evandale cheese (as shown in the picture at right) against one 20g serve of dairy cheddar.
Evandale plantbased cheese (20g)
Niacin derived equivalents (B3)
*Basedon Recommended Daily Intake for women aged 19-70 yrs
As seen in the table at left, our cashew nut based cheese is a good source of minerals, especially, sodium (which is not limiting in Western diets) but also copper, magnesium, zinc and selenium (which are often low in Australian diets). They are however not a good source of calcium.
Some B group vitamins (excluding B12) are found in reasonable quantities, as is Vitamin K.
Macronutrients (protein, fats and carbohydrates) will be discussed in a later Artisa newsletter but meantime, you can rest assured that you are doing your body some good while enjoying Artisa cheese - in moderation of course!