1966 Sir Francis Drake Blvd
Fairfax, CA, 94930-1252
We make handcrafted, gourmet cheese from cashews using age-old techniques such as culturing and aging, our vegan artisinal cheeses have wowed consumers whether vegan or omnivore.
From the 41st Winter Fancy Food Show 2016 (booth 2616)
Bridging the great divide between “real” cheese and vegan cheese, Miyoko’s Creamery products are perfect for:
- Health and taste-conscious foodies
- People with lactose intolerance
- Children with dairy allergies
- Just plain cheese lovers
- …and, of course, Vegans!
Elizabeth Nerud - a Certified Cheese Professional with the American Cheese Society who’s known as one of the country’s foremost cheese tasters and authorities, was asked to comment on Miyoko’s Kitchen cheeses. Summing up her overall view of the Miyoko’s Kitchen brand, Ms. Nerud said, “It’s like a tribute to cheese. Cheese is the inspiration, but the execution is a tribute to the product itself. It’s like cheese created the shapes and flavors but it inspired a whole new thing. You want for nothing, you don’t feel like you are sacrificing a thing.”
Miyoko's Creamery won Product of the Year from VegNews Magazine and Fan Favorite Artisanal Cheese in The VeggieAwards 2015.
The growing family of Miyoko’s Creamery products includes Classic Double Cream Chive; Double Cream Sundried Tomato Garlic; High Sierra Rustic Alpine; Fresh Loire Valley in a Fig Leaf; Mt. Vesuvius Black Ash; French Style Winter Truffle; Aged English Sharp Farmhouse; Aged English Smoked Farmhouse; Country Style Herbes de Provence; and Double Cream Garlic Herb. Miyoko’s Creamery also offers monthly Special Limited Edition Series selections. Launching in January 2016 European Style VeganButter and Fresh VeganMozz.
- Dairy and Eggs
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