For a cheese called ‘Blue classic’, we were somewhat confused to read on the Vegusto website that it “is reminiscent of Gouda in taste”.1 To us, blue cheese and Gouda appear mutually exclusive cheese types, so which would this vegan cheese compare to most closely, or should we create a new category?
When we tasted the Blue Classic, one of the first flavours we noted the tangy, mouldy taste as in a blue cheese. Hence, we placed it in the blue cheese category, happily in keeping with its name. So the question for us is really why Vegusto connects a tangy, mouldy taste like this to Gouda, which for us is a very different cheese.
At the same time, the consistence of this block of solid cheese is more comparable to Gouda than what one would expect of a blue cheese. However, as we note more often for vegan cheeses made primarily of oil and starch, the mouthfeel is different to that of a protein-based cheese, like a Gouda or one based on nuts. It is just not as pleasant and as a result we would not put this cheese on our cheese platter.
Instead, we think this vegan cheese is more suitable as a cheese replacement in cooking, to give a cheesy, tangy flavour to your dishes.
