Newsletter # 4 November 2017

The three months since our last quarterly newsletter have flown past with much happening in Artisa's world of plant based cheese production. Read on...

Christmas specials

We are very excited to be offering a Christmas hamper this year. We have selected some of your favourite plant based cheeses including our fruity Tarkine log and the piece de resistance – sloe gin butter! This cultured vegan butter is sweetened and flavoured with Tasmanian sloe gin. It is divine and perfect for serving with your Christmas pudding or mince pies. To complete the hampers we have added some locally made preserves and some vegan friendly crackers.

Orders can be made via our website, with shipping on Dec 5, or Dec 12th or Dec 19th.
Numbers are strictly limited so be in early to secure your choice of either the Relbia hamper or the Gladstone hamper, and to choose your preferred delivery date.

Recipe

Here's a recipe idea you might wish to try  using the  goodies in the Christmas hamper offer. It won't be melty and gooey like a traditional brie en croute, but it's still mighty delicious!


​RELBIA en croute​

Ingredients
200g Relbia cheese
50g Tarkine log
1 tbsp chopped toasted hazelnuts
1 tbsp dried cranberries
1/2 c cranberry jelly
2 sheets puff pastry, defrosted if frozen
1 tbsp aquafaba (optional)

Method
Cut the Relbia cheese in half horizontally.
Lay slices of the Tarkine log on the cut surface making sure it is all covered. 
Replace the top half of the cheese and press down lightly.
Roll the pastry out a little and cut 2 circles using a dinner plate as a template. Reserve the offcuts for decorating.
Place the filled cheese in the centre of one pastry circle and brush the edges of the circle with water or aquafaba if using.
Mix the cranberries, hazelnuts and cranberry jelly together in a small bowl and place on top of the cheese.
Place the second pastry circle on top. Press the edges together, crimping and sealing well.
Optional: Decorate with leaves made from pastry scraps and brush with aquafaba to glaze.
Transfer to a lightly oiled baking dish and bake at 200C for 20 minutes or until golden.

Grand Opening Celebrated!

We were thrilled to celebrate the opening of our new premises back in July.  Many of our customers and loads of other folk, all of whom have helped us along the way, enjoyed sharing the event (and the delicious food) with us.

One highlight of the evening was drawing the lucky door prize, which was won by Dom. He has been a loyal customer ever since!

Artisa Expansion

Team Artisa has expanded recently with Kellie and Anne joining us in the last few weeks. We are all working hard to fill our impressive new walk in cool rooms – one high humidity room for our blue cheese (coming soon - we promise!) and one general purpose aging room.

The Cheesery and shop

For those visiting Launceston, consider dropping in and visiting us at our "cheesery".We're at 140 Westbury Road, Prospect, 'next to the Mission store'. Ask anyone in Launceston - they all seem know this location!

We are currently flying a little under the radar (new signage is imminent!) but we definitely provide in-house cheese tastings and sales. Sometimes you might even get to sample new products under development that are yet to hit the stores!We'd love to meet with you and hear your feedback, especially on how we can improve our products, any new products you'd like us to add and where you'd like to see us stock product within your local area.

Please keep in touch via social media as shown above, snail mail if you really want to, or call me. I love to talk about plant based cheese!

Regards,
Julie
Ph 0403776985

 

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