Exploring Smug Dairy and Oat Milk Cheese Blend: A New Era for Cheese Lovers

Yesterday afternoon I was making a shopping trip to our nearest Morrisons supermarket. 

It was the usual day-to-day type of shopping list, lard,cooking oil, strong white bread flour, yeast and the like.

But I then saw something that I decided to add to our shopping basket. A block of Smug dairy and oat milk blended cheese. It tastes absolutely delicious (as it happens, on a cheese sandwich made with the strong white bread flour we bought!) so I decided to write this blogpost about Smug.

In a world where dietary choices are becoming more varied and inclusive, innovation in the food industry continues to surprise and delight us. 

One of the most exciting recent developments in the dairy world is the rise of blended cheeses, combining the creamy richness of traditional dairy with plant-based alternatives. 

Smug Dairy and Oat Milk Cheese Blend is a prime example of this delicious evolution, offering something fresh and unique for cheese lovers who want the best of both worlds.

In this blog post, we’ll take a closer look at Smug’s dairy and oat milk cheese blend and why it’s making waves among those seeking a balance between indulgence and conscious eating.

1. What Is Smug Dairy and Oat Milk Cheese Blend?

Smug has developed a cheese that blends traditional dairy with oat milk, creating a product that delivers the creamy texture and richness associated with classic cheeses, but with a twist. By incorporating oat milk, Smug’s cheese blend provides a lighter, plant-forward alternative without compromising on the indulgence of dairy. This fusion of dairy and oats offers a modern, versatile option that caters to a wide range of dietary preferences.

2. Why Oat Milk?

Oat milk has been taking the food world by storm, largely due to its environmental benefits and creamy consistency. Compared to other plant-based milks like almond or soya, oat milk is more sustainable, requiring less water to produce and typically creating less strain on the environment. Oat milk is also naturally free of common allergens, such as nuts and soy, making it a more inclusive choice for those with dietary restrictions. It also tastes pretty good, too!

When incorporated into a cheese blend, oat milk brings a subtle sweetness and light texture, complementing the creaminess of dairy while also softening its richness. The result is a cheese that is easier on the stomach for those who may have minor lactose sensitivities but still want to enjoy the pleasures of cheese.

3. The Flavour Profile

One of the standout features of Smug’s dairy and oat milk blend is its sophisticated flavour profile. The cheese maintains the familiar tang of traditional dairy, but with a mellow finish thanks to the oat milk. 

It’s smooth, slightly nutty, and has a delicate sweetness that makes it highly versatile for a variety of dishes. Whether you’re adding it to a sandwich, melting it over pasta, or simply enjoying it on a cracker, the cheese delivers a satisfying and well-rounded flavour.

For those who enjoy a more refined cheeseboard, Smug’s blend pairs beautifully with both savoury and sweet accompaniments, such as caramelised onions, figs, or even a drizzle of honey.

4. Health Benefits

Beyond the delicious taste, Smug’s dairy and oat milk blend offers some health advantages. Oat milk is high in fibre, particularly beta-glucan, which has been shown to help lower cholesterol levels. Additionally, by incorporating oat milk, the cheese blend is slightly lower in fat and calories than traditional cheeses, making it a lighter option for those looking to indulge more mindfully.

For individuals who are not fully lactose intolerant but experience discomfort with high-lactose products, the combination of dairy and oat milk can offer a more digestible option, allowing them to enjoy the benefits of dairy without as much heaviness.

5. A More Sustainable Choice

Sustainability is becoming an increasingly important factor for consumers, and Smug’s oat milk and dairy cheese blend is a step in the right direction. By blending dairy with a plant-based alternative, Smug helps reduce the environmental impact typically associated with cheese production, particularly in terms of water use and greenhouse gas emissions.

While fully plant-based cheeses are undoubtedly a great choice for those seeking to minimise their environmental footprint, Smug’s cheese blend offers a thoughtful middle ground for people who still enjoy dairy but are looking to make more sustainable choices in their diet.

6. How to Enjoy Smug’s Dairy and Oat Milk Cheese Blend

Smug’s innovative cheese blend is incredibly versatile, making it a great addition to any kitchen. Here are a few ideas for how to use it:

Melt it: This cheese blend melts beautifully, making it a great option for pizza, grilled sandwiches, or over pasta dishes like mac and cheese.

Cheeseboards: Add Smug’s cheese to your next cheeseboard for a modern twist. Pair it with nuts, fruits, and oat biscuits for a delicious mix of textures and flavours.

Salads: Crumble it over a fresh salad for a light, creamy addition that won’t overpower your greens.

Baking: Use it in savoury tarts, quiches, or pies to add richness without the heaviness of a full dairy filling.

7. Where to Find It

Smug Dairy and Oat Milk Cheese Blend is available in select supermarkets and speciality food stores. As the demand for innovative cheese alternatives grows, we’re likely to see more variations of this product become widely available.

A New Age for Cheese Lovers

Smug’s dairy and oat milk cheese blend represents a new era for cheese lovers who are seeking both indulgence and mindfulness in their eating habits. Whether you’re looking to reduce your dairy intake, experiment with plant-based products, or simply try something new, this blend is a delicious way to explore a more balanced approach to cheese. It’s not just a product for vegans or lactose-intolerant individuals; it’s for anyone who enjoys the art of cheese and appreciates thoughtful, sustainable innovation.

This Christmas, why not give your cheeseboard a modern twist with Smug Dairy and Oat Milk Cheese Blend? Your guests will want to know where you got it! 

Smug also make Salted Blended oat & Dairy butter and a Spreadable Blended oat & Dairy butter version, too.

It's available in Morrisons, Tescos and other stores.

https://smugdairy.com/products

Exploring Goat Milk and Its Delights for Cow's Milk Allergies

In recent years, dietary preferences and health concerns have prompted many to seek alternatives to cow's milk. 

One popular substitute gaining attention is goat milk. If you find yourself or someone in your family, allergic to cow's milk or simply curious about exploring new dairy options, goat milk and its products offer a compelling alternative worth considering.

Why Goat Milk?

Goat milk shares similarities with cow's milk but differs in composition, making it a viable option for those with cow's milk allergies. Here are a few reasons why goat milk stands out:

Digestibility: Goat milk has smaller fat globules and a different protein structure compared to cow's milk, which some find easier to digest. People with lactose intolerance may also find it more manageable as it naturally contains less lactose than cow's milk.

Nutritional Profile: While both cow's and goat's milk provide essential nutrients like calcium, potassium, and vitamins, goat milk often contains higher levels of certain minerals such as calcium, phosphorus, and vitamin A.

Taste and Texture: Many describe goat milk as having a milder taste compared to cow's milk, with a slightly sweet and creamy flavour. Its texture is also smoother, which can be appealing for those accustomed to alternatives like almond or soy milk.

Exploring Goat Milk Products

Beyond drinking goat milk, there is a wide array of products that utilise its unique properties:

Goat Cheese (Chevre): Renowned for its tangy flavour and creamy texture, goat cheese is a versatile option for salads, spreads, and cooking. Its lower lactose content makes it easier on the stomach for many.

Goat Yogurt: Creamy and packed with probiotics, goat yogurt offers a nutritious alternative to traditional yogurt. It can be enjoyed plain or flavoured with fruits and honey.

Goat Milk Ice Cream: Rich and indulgent, goat milk ice cream provides a delightful treat for those with a sweet tooth. Its smoother texture and unique flavour make it a favourite among dairy-free enthusiasts.

Cooking with Goat Milk

In culinary pursuits, goat milk's versatility shines through in both sweet and savoury dishes. It can be used in baking, sauces, soups, and even as a base for nutritious smoothies. Its flavour blends well with herbs and spices, offering a unique twist to traditional recipes.

Considerations and Accessibility

While goat milk and its products offer a promising alternative, it's essential to consider individual dietary needs and preferences. Some may find the taste initially different from cow's milk, but many adapt quickly and even prefer it over time.

In the UK, goat milk and its derivatives are increasingly available in supermarkets, health food stores, and local farms. This accessibility ensures that those interested in exploring goat milk can easily incorporate it into their daily diet.

Conclusion

Whether you're exploring goat milk due to allergies or simply seeking a new culinary adventure, its nutritional benefits and delicious products make it a worthwhile choice. From creamy cheeses to refreshing yogurts and beyond, goat milk offers a diverse range of options to suit every palate. 

Next time you're at the grocery, consider adding a carton of goat milk or a wedge of goat cheese to your shopping list – you might just discover a new favourite dairy alternative that delights your taste buds and supports your dietary needs.

Homemade Vegan Cheese: A Guide to Crafting Delicious Plant-Based Cheeses at home

Over the past several years, vegan cheese has become an increasingly popular alternative for those who follow a plant-based diet or simply want to reduce their dairy intake, or who have an allergy to dairy.

 Making vegan cheese at home is not only rewarding but also allows you to customise flavours and textures to your liking. 

In this blog post, we'll explore the basics of vegan cheese making, essential ingredients and equipment, and share some delicious recipes you can try in your own kitchen.

Why Make Vegan Cheese at Home?

Homemade vegan cheese offers several benefits:

Customisation: Tailor the taste and texture to suit your preferences.

Quality Control: Use high-quality, natural ingredients without additives or preservatives.

Cost-Effective: Making your own cheese can be more economical than buying store-bought options.

Satisfaction: There’s a unique pleasure in crafting your own food from scratch.

Essential Ingredients

Vegan cheese can be made from a variety of base ingredients. Here are some common options:

Nuts and Seeds: Cashews, almonds, and sunflower seeds are popular choices for their creamy texture.

Soy: Tofu and soy milk can be used to create a firm and sliceable cheese.

Coconut: Coconut milk and oil add richness and a subtle flavour.

Agar-Agar: A gelatinous substance derived from algae, used as a thickening agent.

Nutritional Yeast: Adds a cheesy flavour and is rich in B vitamins.

Probiotics: Used in cultured cheeses to develop complex flavours.

Basic Equipment

High-Speed Blender or Food Processor: Essential for achieving a smooth texture.

Cheese Moulds or Containers: To shape and set the cheese.

Cheesecloth or Nut Milk Bag: For straining mixtures.

Saucepan: For heating and combining ingredients.

Fermentation Jar: If making cultured cheese.

Vegan Cheese Recipes

1. Creamy Cashew Cheese

Ingredients:

200g raw cashews, soaked overnight

2 tbsp lemon juice

2 tbsp nutritional yeast

1 garlic clove

1 tsp salt

120ml water

Method:

Drain and rinse the soaked cashews.

Place all ingredients in a high-speed blender or food processor.

Blend until smooth and creamy, adding more water if needed for desired consistency.

Transfer to a container and refrigerate for at least 2 hours before serving. Enjoy as a spread or dip.

2. Firm Almond Cheese

Ingredients:

200g blanched almonds, soaked overnight

240ml water

2 tbsp lemon juice

2 tbsp nutritional yeast

1 tsp salt

1 tsp agar-agar powder

120ml water (for agar-agar mixture)

Method:

Drain and rinse the soaked almonds.

Blend almonds with 240ml water, lemon juice, nutritional yeast, and salt until smooth.

In a saucepan, bring 120ml water to a boil and whisk in the agar-agar powder. Simmer for 5 minutes until thickened.

Quickly add the agar-agar mixture to the almond mixture and blend until combined.

Pour into a mould or container and refrigerate for at least 4 hours until set. Slice and enjoy on crackers or sandwiches.

3. Cultured Coconut Cheese

Ingredients:

400ml full-fat coconut milk

2 tbsp tapioca starch

1 tbsp agar-agar powder

2 tbsp nutritional yeast

1 tsp salt

1 probiotic capsule

Method:

In a saucepan, combine coconut milk, tapioca starch, agar-agar powder, nutritional yeast, and salt. Whisk until smooth.

Cook over medium heat, stirring constantly, until the mixture thickens and begins to bubble.

Remove from heat and let cool to lukewarm. Stir in the contents of the probiotic capsule.

Transfer to a fermentation jar, cover with a cloth, and let sit at room temperature for 24-48 hours to culture.

Once cultured, transfer to a mould or container and refrigerate for at least 4 hours until firm. Use as a spread or in recipes.

Tips for Perfect Vegan Cheese

Soak Nuts and Seeds: Soaking helps soften them, making it easier to achieve a smooth texture.

Experiment with Flavours: Add herbs, spices, or roasted vegetables to create unique, new flavours.

Be Patient: Some cheeses require time to set or culture, so plan accordingly.

Store Properly: Keep your vegan cheese in an airtight container in the refrigerator. Most varieties will keep for up to a week.

Conclusion

Making vegan cheese at home is a delightful culinary adventure that allows you to explore new flavours and textures while enjoying the benefits of plant-based eating. 

With a few basic ingredients and some simple techniques, you can create delicious, nutritious, and satisfying cheeses that will impress both vegans and non-vegans alike. So, gather your ingredients, roll up your sleeves, and start crafting your own vegan cheese masterpieces. Happy cheesemaking!

Cooking with Dairy Alternatives: A Comprehensive Guide

In recent years, the popularity of dairy alternatives has surged, driven by dietary restrictions, health concerns, and a growing interest in plant-based eating. 

Whether you're lactose intolerant, vegan, or simply looking to reduce your dairy intake, there are numerous options available. This guide will help you navigate the world of dairy alternatives and provide tips on how to use them effectively in your cooking.

The Benefits of Dairy Alternatives

Before diving into specific alternatives, it's worth understanding the benefits they offer:

Lactose-Free: Ideal for those who are lactose intolerant.

Lower in Saturated Fat: Most plant-based alternatives have less saturated fat than their dairy counterparts.

Vegan-Friendly: Suitable for those following a vegan diet.

Allergy-Friendly: Options available for those with dairy allergies.

Common Dairy Alternatives

Here are some of the most popular dairy alternatives, along with tips on how to use them:

1. Plant-Based Milks

Soy Milk: Rich in protein and calcium, soy milk is one of the most versatile dairy alternatives. It has a slightly nutty flavour and works well in both sweet and savoury dishes.

Almond Milk: With a mild, slightly sweet flavour, almond milk is perfect for cereals, smoothies, and baking. However, it can be a bit thin for some recipes that require a creamier texture.

Oat Milk: Known for its creamy texture and neutral taste, oat milk is excellent for coffee, tea, and creamy sauces. It's also great for baking.

Coconut Milk: Available in both canned (thick) and carton (thin) forms, coconut milk has a distinct, sweet flavour. Use canned coconut milk in curries and desserts, and carton coconut milk in smoothies and cereals.

Rice Milk: Light and slightly sweet, rice milk is a good option for those with nut allergies. It works well in light sauces and baked goods.

2. Plant-Based Creams

Coconut Cream: Thicker than coconut milk, coconut cream is perfect for making rich sauces, soups, and desserts like whipped cream.

Soy Cream: A versatile alternative that can be used in place of double cream in most recipes. It's ideal for sauces, soups, and even coffee.

Oat Cream: With a neutral taste and creamy texture, oat cream is a great all-rounder for both cooking and baking.

3. Plant-Based Butter

Margarine: Many margarines are now dairy-free and suitable for baking, frying, and spreading. Check the label to ensure it's vegan.

Coconut Oil: Solid at room temperature, coconut oil can be used as a butter substitute in baking and cooking. It imparts a slight coconut flavour, which works well in many sweet recipes.

Nut Butters: Almond, cashew, and peanut butters can add a rich, nutty flavour to both sweet and savoury dishes. Use them in sauces, baking, or as a spread.

4. Plant-Based Cheese

Nutritional Yeast: A savoury, cheesy-tasting powder that's great for sprinkling on pasta, popcorn, and salads.

Cashew Cheese: Made from blended cashews, this cheese can be used as a spread, dip, or sauce. It's creamy and can be flavoured to taste.

Soy Cheese: Available in various forms like slices, shreds, and blocks, soy cheese can be used similarly to dairy cheese in sandwiches, pizzas, and salads.

Tips for Cooking with Dairy Alternatives

Experiment: Different brands and types of dairy alternatives can have varying flavours and textures. Don't be afraid to try a few to find your favourites.

Adjust Cooking Times: Some plant-based milks can curdle when cooked at high temperatures. Cook them gently and avoid boiling.

Use Thickeners: If a plant-based milk or cream is too thin for your recipe, thicken it with a bit of cornstarch, flour, or arrowroot powder.

Balance Flavours: Some dairy alternatives have distinct flavours. Balance them with herbs, spices, or other ingredients to achieve the desired taste.

Read Labels: Ensure that the products you choose are truly dairy-free and suit your dietary needs. Some may contain traces of dairy or other allergens.

Delicious Dairy-Free Recipes

Creamy Mushroom Soup

Ingredients:

1 tbsp olive oil

1 onion, finely chopped

2 cloves garlic, minced

400g mushrooms, sliced

500ml oat milk

250ml vegetable stock

Salt and pepper to taste

Fresh parsley for garnish

Instructions:

Heat the olive oil in a large pot over medium heat.

Add the onion and garlic, cooking until soft and translucent.

Add the mushrooms and cook until they release their juices and start to brown.

Pour in the oat milk and vegetable stock, bringing the mixture to a simmer.

Cook for 15-20 minutes, until the mushrooms are tender.

Use an immersion blender to puree the soup until smooth.

Season with salt and pepper, and garnish with fresh parsley before serving.

Vegan Chocolate Cake

Ingredients:

200g plain flour

200g sugar

75g cocoa powder

1 tsp baking powder

1 tsp bicarbonate of soda

1/2 tsp salt

240ml almond milk

120ml vegetable oil

2 tsp vanilla extract

2 tsp apple cider vinegar

Instructions:

Preheat your oven to 180°C (160°C fan) and grease a 9-inch round cake tin.

In a large bowl, mix the flour, sugar, cocoa powder, baking powder, bicarbonate of soda, and salt.

In a separate bowl, combine the almond milk, vegetable oil, vanilla extract, and apple cider vinegar.

Add the wet ingredients to the dry ingredients, mixing until just combined.

Pour the batter into the prepared cake tin and bake for 30-35 minutes, or until a skewer inserted into the centre comes out clean.

Allow the cake to cool completely before removing from the tin and icing with your favourite vegan frosting.

Conclusion

Cooking with dairy alternatives opens up a world of possibilities, allowing you to enjoy your favourite dishes while accommodating dietary needs and preferences. With a little experimentation and creativity, you can make delicious and satisfying meals that everyone will love. Happy cooking!

Homemade Vegan Substitutes for Dairy Cream and Other Dairy Products

As more people embrace plant-based diets for health, ethical, or environmental reasons, the demand for vegan alternatives to traditional dairy products has skyrocketed. 

Thankfully, you don’t have to rely solely on shop-bought options. Making your own vegan substitutes at home can be both satisfying and cost-effective. Here are some easy and delicious homemade substitutes for dairy cream and other dairy products.

Vegan Cream Substitutes

1. Cashew Cream

Cashew cream is incredibly versatile and can be used in both savoury and sweet dishes. Here's how to make it:

Ingredients:

250g raw cashews

177ml water (or more for a thinner consistency)

1-2 teaspoons lemon juice (optional, for a tangy flavour)

A pinch of salt

Instructions:

Soak the cashews in water for at least 4 hours or overnight. Drain and rinse them.

Blend the cashews with water until smooth and creamy.

Add lemon juice and salt if desired.

Store in the fridge for up to a week.

2. Coconut Cream

Coconut cream is rich and perfect for desserts and curries.

Ingredients:

1 can of full-fat coconut milk (chilled overnight)

Instructions:

Open the can without shaking it.

Scoop out the solidified coconut cream from the top, leaving the liquid behind.

Whip the coconut cream with a mixer until it’s fluffy.

Vegan Milk Substitutes

1. Almond Milk

Almond milk is a popular dairy milk alternative and is easy to make at home.

Ingredients:

250g almonds

 946.353ml water

1-2 dates (optional, for sweetness)

1 teaspoon vanilla extract (optional)

Instructions:

Soak almonds overnight. Drain and rinse.

Blend almonds with water until smooth.

Strain the mixture using a nut milk bag or cheesecloth.

Sweeten with dates and vanilla if desired.

Store in the fridge for up to four days.

2. Oat Milk

Oat milk is creamy and great for coffee or baking.

Ingredients:

250g rolled oats

946g water

A pinch of salt

1-2 tablespoons maple syrup (optional, for sweetness)

Instructions:

Blend oats with water and salt until smooth.

Strain through a nut milk bag or cheesecloth.

Sweeten with maple syrup if desired.

Store in the fridge for up to five days.

Vegan Cheese Substitutes

1. Nut Cheese

Nut cheese is a tasty and satisfying substitute for traditional cheese.

Ingredients:

260g raw cashews or almonds

2 tablespoons nutritional yeast

1 tablespoon lemon juice

1 garlic clove

Salt to taste

Water, as needed

Instructions:

Soak the nuts overnight. Drain and rinse.

Blend the nuts with nutritional yeast, lemon juice, garlic, and salt.

Add water gradually until you reach a creamy consistency.

Store in the fridge for up to a week.

2. Tofu Ricotta

Tofu ricotta is perfect for lasagne and stuffed shells.

Ingredients

1 block firm tofu, drained

2 tablespoons nutritional yeast

1 tablespoon lemon juice

1 teaspoon garlic powder

1 teaspoon onion powder

Salt and pepper to taste

Instructions:

Crumble the tofu into a bowl.

Mix in the nutritional yeast, lemon juice, garlic powder, onion powder, salt, and pepper.

Stir until the mixture resembles ricotta cheese.

Store in the fridge for up to five days.

Vegan Butter Substitute

1. Coconut Oil and Olive Oil Mix

This mix is great for spreading and cooking.

Ingredients:

118g coconut oil (solid at room temperature)

118g olive oil

Instructions:

Blend the coconut oil and olive oil until smooth.

Store in an airtight container in the fridge.

2. Nut and Seed Butter

Nut and seed butters, like almond or sunflower seed butter, can be used as a spread.

Ingredients:

236g nuts or seeds of your choice

A pinch of salt

Instructions:

Roast the nuts or seeds if desired.

Blend until smooth and creamy, adding a pinch of salt to taste.

Store in an airtight container.

Creating your own vegan dairy substitutes at home can be easy and rewarding. These alternatives not only allow you to control the ingredients but also often taste fresher and more delicious than store-bought versions. Experiment with these recipes and enjoy the rich, creamy textures and flavours in your plant-based cooking. Happy vegan cooking!

The Dark Side of Vegan Dairy Alternatives: Unveiling the Chemicals and Environmental Impact

As consumers of both dairy and non-dairy products, we make no comment on the contents of this blogpost. However, we are sharing it with our readers to help stimulate an informed debate on the subject of alternatives to dairy produce.

In recent years, the rise of veganism has spurred a massive demand for dairy alternatives. Whilst many embrace these substitutes as a healthier and more environmentally friendly option, the reality might not be as rosy as it seems at first glance,

Contrary to popular belief, many vegan dairy alternatives often come loaded with chemicals, contribute to environmental degradation, and can pose health risks to consumers.

The Chemical Conundrum: What's Hiding in Your Vegan Cheese?

One of the primary concerns with vegan dairy alternatives is the reliance on synthetic additives, stabilisers, and flavourings to mimic the taste and texture of dairy products. Ingredients like carrageenan, xanthan gum, and artificial flavours are commonly used to achieve the desired consistency and flavour, but they often come with a host of health risks.

Carrageenan, extracted from red seaweed, is a common thickening agent found in many plant-based milks and cheeses. However, studies have linked carrageenan consumption to inflammation, digestive issues, and even cancer in some studies. Similarly, artificial flavours and colours used in vegan dairy alternatives may contain chemicals that are potentially harmful to human health.

Environmental Impact: Are Vegan Alternatives Really Eco-Friendly?

While veganism is often touted as a more sustainable lifestyle choice, the environmental impact of dairy alternatives tells a different story. Despite what some campaigners have claimed, the production of ingredients like almond milk and soy milk requires vast amounts of water and land, leading to deforestation, habitat destruction, and depletion of natural resources.

Moreover, the processing and packaging of vegan dairy alternatives contribute to pollution and greenhouse gas emissions. From energy-intensive manufacturing processes to the disposal of non-biodegradable packaging materials, the ecological footprint of these products can be substantial.

Health Risks for Consumers: Unintended Consequences of Going Vegan

Despite being marketed as healthier options, vegan dairy alternatives may not always live up to their health claims. Many commercial varieties are high in added sugars, preservatives, and sodium to enhance flavour and shelf life. Excessive consumption of these additives can lead to various health issues, including obesity, diabetes, and cardiovascular diseases.

Furthermore, the nutritional content of vegan dairy alternatives may not necessarily match that of their dairy counterparts. While they may be fortified with vitamins and minerals, they often lack essential nutrients like calcium, vitamin D, and protein, leading to potential deficiencies in vegan diets.

A Call for Transparency and Conscious Consumption

In light of these concerns, it's crucial for consumers to be informed about the ingredients and production processes behind vegan dairy alternatives. By prioritising transparency and seeking out products made with wholesome, minimally processed ingredients, individuals can make more conscious choices for their health and the environment.

Additionally, supporting local and sustainable producers can help minimise the environmental impact of dairy alternatives whilst promoting healthier, more nutritious options. By advocating for stricter regulations on food labelling and ingredient transparency, consumers can empower themselves to make informed decisions and navigate the complex landscape of vegan food products.

In conclusion, while vegan dairy alternatives offer a cruelty-free and plant-based alternative to traditional dairy products, they are not without their drawbacks. 

From the use of synthetic additives to their environmental footprint and potential health risks, it's essential to approach these alternatives with caution and scrutiny. By promoting transparency, sustainability, and conscious consumption, we can strive towards a more ethical and balanced food system for both people and the planet.

The Truth About Replacing Dairy with Vegetable Fats: Why It Might Not Be the Best Idea

In recent years, there has been a surge in interest in plant-based diets, driven by concerns about health, animal welfare, and environmental sustainability. 

As a result, many people are exploring alternatives to traditional dairy products, often turning to vegetable fats as substitutes. While this may seem like a healthy and ethical choice on the surface, there are several reasons why replacing dairy with vegetable fats may not be the best idea.

Nutritional Content:

Dairy products are rich sources of essential nutrients such as calcium, vitamin D, and protein. While some vegetable fats may contain certain nutrients, they often lack the comprehensive nutritional profile of dairy. For example, almond milk, a popular dairy alternative, typically contains significantly less protein than cow's milk. This can be problematic for individuals who rely on dairy as a primary source of these nutrients.

Processing and Additives:

Many vegetable fats undergo extensive processing to mimic the taste and texture of dairy products. This often involves the addition of various additives, such as emulsifiers, stabilisers, and flavourings, to enhance their palatability. While these additives are generally recognised as being safe, their long-term effects on health are not well understood. Additionally, processed vegetable fats may contain higher levels of unhealthy fats, such as trans fats, which have been linked to an increased risk of heart disease.

Environmental Impact:

While the production of dairy products can have significant environmental drawbacks, such as greenhouse gas emissions and water pollution, the cultivation of vegetable fats also has its own set of challenges. Large-scale cultivation of crops such as soybeans, palm oil, and coconuts can lead to deforestation, habitat destruction, and loss of biodiversity. Furthermore, the use of pesticides and fertilisers in intensive agriculture can contribute to soil degradation and water contamination.

Allergies and Sensitivities:

Some individuals may have allergies or sensitivities to certain vegetable fats, such as soy or nuts, which can limit their ability to consume these products safely. For these individuals, dairy may be a more suitable option, provided they are not lactose intolerant or have other dairy-related sensitivities.

Taste and Texture:

While vegetable fats can be used to create dairy-like products, such as vegan cheese and plant-based spreads, they often lack the authentic taste and texture of their dairy counterparts. This can be disappointing for individuals who are accustomed to the flavour and mouthfeel of traditional dairy products. Additionally, some people may find that vegetable fats have a strong, undesirable aftertaste that is difficult to mask.

In conclusion, while replacing dairy with vegetable fats may seem like a healthy and ethical choice, it is important to consider the potential drawbacks of this dietary switch. From nutritional concerns to environmental impacts to taste and texture issues, there are several factors to take into account before making the transition. Ultimately, the best approach may be to consume a balanced diet that includes a variety of foods, both dairy and plant-based, to ensure optimal health and sustainability.

Sharpham Dairy's Happy Accident Cheese is Crowned Champion

A velvety cheese created by a mistake has been crowned the South West's best cheese. Sharpham Cheese's Rushmore, made near Totnes was named Taste of the West's Champion Cheese in their awards ceremony at Sandy Park on 6 November.

Sharpham Rushmore is a combination of 40% goat's milk and 60% cow's milk is reminiscent of two of its most popular cheeses, crumbly and delicate Ticklemore goat's cheese and the semi-hard Rustic cow's cheese, creating a slightly crumbly but velvety texture. It is available for £5.50 for 230g from www.sharphamcheese.co.uk. 

Sharpham Rushmore was serendipitously created when goat's milk was mistakenly poured into the same tank as cow's milk. Determined to avoid waste, it was necessary to make cheese with the milks that had been mixed. The team of cheesemakers continued to produce cheese with the mixed milk to see how it would taste, the invention? Sharpham Rushmore. Delighted with their accidental cheesy innovation, Sharpham was able to gauge the public's opinion at regional shows, before bringing the cheese to market in November 2022.

The champion news continues an absolutely terrific year for Sharpham Rushmore as it won Gold in Global Cheese Awards, Gold at the Great British Food Awards and Gold in Food Drink Devon Awards. 

What is the taste profile? It has a refreshing acidity, Rushmore is rich and creamy in flavour with subtle floral sweetness and a lingering finish. 

Serving suggestion? It's a delicious conversation starter enjoyed on its own, or delicious as part of a cheeseboard, in a salad or perhaps crumbled over a ratatouille. Sensational paired with light-bodied, aromatic white and rose wines, such as sauvignon blanc or a well-chilled sparkling wine from Devon.

Greg Parsons from Sharpham Dairy, says: “We're absolutely thrilled to see Rushmore go for Gold, then go on to win the entire category as Champion Cheese. We all take pride in our work and strive to produce the best cheese, so this recognition goes such a long way.”

Nicky Parsons says, “We've all got a soft spot for Rushmore here as, like many of our cheeses, it's a bit different and is very special. It's had an amazing year. We have people especially asking for it at shows.

Many of the best cheeses have been made by a happy accident and Rushmore has been ever so well-received since we brought it out.” 

Sharpham Dairy are still celebrating their recent recognition of receiving the heralded 3-stars in the Great Taste Awards 2023 for their Cremet cheese, which puts it in the top 2% of all 14,195 products entered. Handcrafted from goat's milk and cow's double cream, judges said it was 'exquisite' and 'extraordinary' in the blind taste tests. 

As the UK's first cheese dairy to achieve a B Corp certification, Sharpham Dairy believes that cheese should be a force for good. They pride themselves on meeting the highest environmental impact standards, and the new Sharpham Rushmore was borne from their ethos of wasting as little as possible. Sharpham Dairy deliveries arrived packaged in recyclable and compostable packaging.

The full range of goats', cows' and sheeps' milk cheeses, as well as Sharpham Dairy's brand new crackers and chutneys are available from good cheesemongers and delis, and online. Visit www.sharphamcheese.co.uk.

Sainsbury’s invests an additional £6m annually in its dairy farmers

Dairy farmers supplying Sainsbury’s with milk will be paid more from next month thanks to a £6m annual investment made by the company to support dairy farms for the future.

Recent reports have indicated that due to factors like rising costs nearly 5% of dairy farmers left the industry last year and one in 10 believe they will have left the sector by 2053.  

Acknowledging the increasing volatility of input costs and high levels of capital investment required by dairy farmers, Sainsbury’s undertook a year-long review, with the support of its Dairy Development Group (SDDG) farmer steering group, into how it pays farmers for milk.

Over the last year Sainsbury’s have paid over £66m of support to British farmers, including increased pay for milk. 

Coming into effect from October First, this latest investment in dairy pay is on top of an £8.9m booster payment given to SDDG farmers in April 2022. 

Since introducing the Cost of Production model to the SDDG back in 2012, Sainsbury’s has paid farmers, on average, 2.45p per litre more compared to the rest of the market, delivering a benefit of £114m.

£4.3m of this new investment will go towards giving farmers an additional fixed 1p per litre for milk on top of the independently calculated Cost of Production price Sainsburys the currently pays farmers.

 With the typical volume of milk produced per year, per farm being roughly 2.7m litres, this means the average farm could receive around £27,000 extra per year. 

Alongside the investment in the new price model, the retailer has also committed £1.7m for sustainability bonuses. Farmers will be rewarded for helping Sainsbury’s achieve its Plan for Better targets, specifically carbon reduction, through activities such as using sustainably sourced feed and using the correct amount of fertiliser, in the proper way. 

The retailer previously committed a sum of £2.6m in bonuses for dairy farmers but is expanding the investment as it shifts the focus towards sustainability.

With new compliance legislation for dairy farmers it’s expected many will need to make expensive updates to their farms, like upgrading and improving feed stores and increasing the size of slurry storage. 

This additional support from Sainsbury’s aims to give farmers the confidence and desire to invest in these long-term changes so they can continue production for years to come.

Gavin Hodgson, Director of Agriculture, Aquaculture and Horticulture at Sainsbury’s, said: “The dairy farming industry is increasingly challenging for farmers and we recognise the responsibility we have as a retailer to support farmers and the need for continuous investment in this sector. 

“We are justifiably proud of our continued investment into the Sainsbury’s Dairy Development Group and we're fully confident our £6m annual investment will help farmers plan for a long-term, sustainable future. In turn, we hope this will also provide surety of supply for our customers as we continue to champion British milk now and for the future.”

The SDDG was founded back in 2007 to provide more support to farmers. It includes over 260 farms who supply Sainsbury’s with its own brand milk. The group includes. For more information visit: Meet our milk farmers – Sainsbury's (sainsburys.co.uk)

Alternatives to milk?

There are many alternatives to cow's milk. Goat and Ewe's milk are two that are also from lactating animals. Ideal if someone in your family is allergic to cow's milk.

However, if you are looking for non-dairy replacements you can try Soya milk, oat milk, pea protein milk and now there is also potato milk substitute for dairy milk.

There are also plant-based non-dairy butter substitutes, non-dairy cream substitutes and also non-dairy cheese substitutes, too.

Farm shops, delicatessens, wholefood shops and also most supermarkets stock these non-dairy alternatives, Plus you can buy them online from specialist retailers and also from Amazon who stock a wide and growing range of grocery items and foodstuffs.

One thing that does puzzle me, however, is why there aren't, as yet, any non-dairy liquors to go up against Sheridan's, Bailey's Irish Cream, Carolans, Kerrygold and St Brendan's? 

Or perhaps these do already exist and I just haven't come across them yet? I'll start doing some research and I'll let you know what I find out!

Celebrate World Chocolate Day With Darts Farm's Cow & Cacao

Darts Farm's artisan chocolatier, Cow & Cacao, has everything you could possibly require to celebrate World Chocolate Day on 7th July. 

They are justifiably proud to be one of the few UK producers to craft chocolate from bean to bar and their handcrafted treats are available to buy in their Devon-based store and online for nationwide delivery from www.dartsfarm.co.uk.

Darts Farm believes in chocolate that's not only environmentally but also economically sustainable, from forest to food hall. Their priority is sourcing incredible cacao from smaller scale growers in rare origins around the world to use with milk from their own local dairy and other ingredients from their own farm.

In small batches, their chocolatiers, Louise & Molly, carefully roast the beans, before cracking the shell to release the nib. They then grind the nibs in a granite mixer, the 'conche', for up to fifty-five hours before ageing the chocolate in 5kg bricks for up to three weeks. Finally, they melt it down to create bars, truffles and incredible handcrafted artisanal chocolate treats.

When visiting the farm shop, you'll be able to see the whole chocolate making process taking place with Darts Farm priding themselves on educating their customers on single origin cacao and bean-to-bar chocolate. They even run regular chocolate making masterclasses, too!

For a taste of their amazing chocolate at home, indulge in their Chocolate Lover's Hamper (£29). It contains a selection of their Cow & Cacao bean-to-bar chocolate; from handcrafted truffles and a Single Origin Chocolate Bar to Chocolate Dipped Oranges. For real chocoholics try their Ultimate Chocolate Lover's Hamper  (£49) which boasts even more of their fabulous artisan treats including a White Chocolate & Strawberry Broken Slab.

For more information on Cow & Cacao visit the website

For further information on Darts Farm please visit www.dartsfarm.co.uk and follow Darts Farm on Twitter, Facebook and Instagram.  

Top family Lancashire cheesemakers reap rewards

Famed fourth-generation Lancashire family cheesemakers, Butlers Farmhouse Cheeses have scooped a stunning 26 awards at the prestigious International Cheese & Dairy Awards (ICDA) 2023.

Cementing Butlers' credentials as the pioneers of high quality British farmhouse cheese, Butlers won awards across its blue, hard and soft varieties including cow's, sheep's and goat's milk. The award haul is Butlers' best ever at the annual ICDA show, having won 19 awards in 2022. 

Key awards include a trophy for the Best Ewes Milk Cheese for Parlick Brie, and Gold for Parlick Olive. Butlers is the biggest British cheesemaker and supplier of sheep's milk cheese in the UK, and is driving a resurgence in popularity of sheep's milk cheese. 

Gold awards were also given for Mrs Butlers Creamy in the Creamy Lancashire Block cheese category; Mature your Own Blacksticks in the packaging category, Beacon Blue in the blue veined goats category and Kidderton Ash in the vegetarian soft category.

Matthew Hall, who is the fourth-generation owner at Butlers Farmhouse Cheeses said, “The ICDA is a key calendar date for cheesemakers globally, and to be recognised with these accolades across our range of hard, blue and soft cheeses is absolutely fantastic and deserved recognition for the hard work of our talented team. As a 90-year old Lancashire family business, we're leading the British cheese renaissance in the UK, it's a really exciting place to be, and there is still so much more to come!"

Butlers Farmhouse Cheeses was founded in 1932 when Richard and Annie Butler made just a handful of Lancashire cheeses in their family kitchen. Butlers produce more than 1,000 tonnes of farmhouse cheese annually, provide employment for in excess of 100 people, are suppliers to all major UK retailers and also operate their own dedicated online cheese store which delivers nationwide. Butlers is currently recruiting in its production and engineering team, for more information visit butlerscheeses.co.uk/pages/careers 

butlerscheeses.co.uk

Demand for draft opinion that restricts plant-based dairy labels should be torn up, says Alliance

A draft opinion that would place restrictions on the labelling of plant-based dairy alternatives should be torn up, the Plant-based Food Alliance UK (PBFA) has said today.

The opinion, drafted in February 2022 by an ad hoc and unaccountable group of trading standards officials, called the Food Standards and Information Focus Group (FSIFG), states that phrases such as “mylk”, “m*lk” , “not m*lk” or “alternative to” a dairy product should be banned. 

If published, the guidance could lead to products being pulled from the shelves if a complaint is made about the labelling on a product that falls within its scope. 

Despite repeated concerns expressed to Defra by the PBFA late last year about the guidance, Defra told PBFA members this month that responsibility for the issue lies “solely with local authorities and the Trading Standards Officers acting on their behalf”.

The PBFA, which represents the UK’s plant-based food sector, wasn't consulted during the drafting of the document and is now pushing for it to be withdrawn.

“The guidance was drafted behind closed doors and without the consultation of the plant-based food sector,” Alliance CEO, Marisa Heath, pointed out.

“Not only was this developed in an undemocratic process, it's also highly anti-competitive as it restricts consumer choice and seeks to curb a booming industry,” Heath added.

Total unit sales for plant-based milk increased by 17% between 2020-2022, whereas conventional milk unit sales decreased by 6% between 2020 and 2022, according to Nielsen data published by the Good Food Institute Europe.

Consumers are not confused

The guidance is based on the unfounded belief consumers are confused by names such as “plant-based butter” or “not milk”. But in the US, draft guidance from the Food and Drug Administration (FDA) issued this year stated that the word “milk” could be used for plant-based drinks precisely because consumers were not confused by such labelling. 

The EU chose not to impose similar restrictions on dairy descriptor names in 2021 when the European Parliament voted down Amendment 171, which would have censored terms such as “creamy” and “buttery” for plant-based products. 

“Not only does the UK guidance assume consumers are stupid, it goes beyond what is enforceable in the EU, which is ironic bearing in mind that the UK voted to leave the EU on the basis that it wouldn't  be tied down by European regulations,” Heath said. 

Jeremy Coller, President of the Alternative Proteins Association in the UK, said: “Civil servants must have a rather dim view of British consumers if they think shoppers find labelslike “vegan cheese” and “soya mylk” unduly confusing. 

"People have been successfully buying such products for years now, without the need for officials to explain oats and almonds don’t come from cows. And these latest proposed rules set an unfortunate precedent for the alternative proteins sector as a whole. If the government is serious about growing the economy and supporting business in the UK, it should be letting consumers make up their own minds rather than patronising them.” 

The guidance also goes against efforts by the UK government to make society more sustainable. The production and consumption of plant-based foods emits half the amount of greenhouse gases as animal-based foods, so governments need to be bringing in measures that actively enable societies to shift to more plant rich foods to help tackle climate change.

The Plant-based Food Alliance UK is a coalition of organisations including Oatly, Alpro, Upfield, The Vegan Society, Good Food Institute and ProVeg who have come together to create a strong voice for the plant-based food sector in the UK.

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