cheezly

[Guest guest]

Two top tips for using Cheezly:If you're putting it on top of a dish (pizza, lasagna etc) don't add it until the last five or so minutes of cooking, otherwise (being relatively low in fat) it'll kinda disappear!If you're not going to use it all within 7 days, store the excess in the freezer. It won't slice tidily once you thaw it, but it crumbles very nicely for cooking.Oh a third tip - if you're using it to make a grilled cheese sandwich, run one side of each slice of bread under the tap - true! - and make your sandwich with the wet side next to the filling. It makes for extra meltiness! On 11/11/2009, at 12:37 PM, Patricia A Squyres wrote: WOW - good for you. Native Foods restaurant here in Southern California ( she has quite a few locations) appears to be using Cheesly in her menu items. What we have tasted is very good! So amazing that vegan food is becoming so mainstream - !!At Mother's Market today, I picked up a chub of the creamy cheddar and plan to use it in the next few days. Do you have tips for optimum use?Patricia Squyres (714) 299-6468 (714) 974-7055 Fax--- On Tue, 11/10/09, Alice Leonard <alice (AT) angelfood (DOT) co.nz> wrote:Alice Leonard <alice (AT) angelfood (DOT) co.nz>Re: Thanksgiving Date: Tuesday, November 10, 2009, 3:26 PM I'm the New Zealand importer and distributor for Cheezly, and I love the stuff! Toasted sandwiches are my favourite way to use it. On 11/11/2009, at 12:23 PM, Patricia A Squyres wrote:Has anyone tried the daiya cheese or cheesly cheese yet? I am dying for a macaroni and cheese or grilled cheese sand (fat be darned) - dont know why - must be the fall season. Does anyone have a tried and true recipe for either?

[Guest guest]

thank you - the bread ( Rudy's vegan nut & oat loaf) wont fall apart on being wet down? or turn into a gummy mess? Would a spritz from a bottle of water work as well?Patricia Squyres

(714) 299-6468

(714) 974-7055 Fax--- On Tue, 11/10/09, Alice Leonard <alice wrote:Alice Leonard <alice cheezly Date: Tuesday, November 10, 2009, 3:41 PM

 

 

Two top tips for using Cheezly:If you're putting it on top of a dish (pizza, lasagna etc) don't add it until the last five or so minutes of

cooking, otherwise (being relatively low in fat) it'll kinda disappear!If you're not going to use it all within 7 days, store the excess in the freezer. It won't slice tidily once you thaw it, but it crumbles very nicely for cooking.Oh a third tip - if you're using it to make a grilled cheese sandwich, run one side of each slice of bread under the tap - true! - and make your sandwich with the wet side next to the filling. It makes for extra meltiness! On 11/11/2009, at 12:37 PM, Patricia A Squyres wrote: WOW - good for you. Native Foods restaurant here in Southern California ( she has quite a few locations) appears to be using Cheesly in her menu items. What we have tasted is very good! So amazing that vegan food is becoming so mainstream - !!At Mother's Market today, I picked up a chub of the creamy cheddar and plan to use it in the next few days. Do you have tips for optimum use?Patricia Squyres (714) 299-6468 (714) 974-7055 Fax--- On Tue, 11/10/09, Alice Leonard <alice (AT) angelfood (DOT) co.nz> wrote:Alice Leonard <alice (AT) angelfood (DOT) co.nz>Re: ThanksgivingTuesday, November 10, 2009, 3:26 PM I'm the New Zealand importer and

distributor for Cheezly, and I love the stuff! Toasted sandwiches are my favourite way to use it. On 11/11/2009, at 12:23 PM, Patricia A Squyres wrote:Has anyone tried the daiya cheese or cheesly cheese yet? I am dying for a macaroni and cheese or grilled cheese sand (fat be darned) - dont know why - must be the fall season. Does anyone have a tried and true recipe for either?

[Guest guest]

I don't know that kind of bread but yes spritzing with water will work (a much more elegant solution!) On 11/11/2009, at 1:03 PM, Patricia A Squyres wrote:thank you - the bread ( Rudy's vegan nut & oat loaf) wont fall apart on being wet down? or turn into a gummy mess? Would a spritz from a bottle of water work as well?

[Guest guest]

thanks alot ---I could picture me being distracted and the bread becoming like a wet dish towel or worse.I am thrilled to try it - keep you posted.Patricia Squyres

(714) 299-6468

(714) 974-7055 Fax--- On Tue, 11/10/09, Alice Leonard <alice wrote:Alice Leonard <aliceRe: cheezly Date: Tuesday, November 10, 2009, 4:07 PM

 

 

 

I don't know that kind of bread but yes spritzing with water will work (a much more elegant solution!) On 11/11/2009, at 1:03 PM, Patricia A Squyres wrote:thank you - the bread ( Rudy's vegan nut & oat loaf) wont fall apart on being wet down? or turn into a gummy mess? Would a spritz from a bottle of water work as well?

[Guest guest]

I tried Cheezly when I was in London last year-I found it a bit odd texturally speaking. I don't know how to describe it exactly-it has a flour-like substance in there that jumps out at me - not sure that I like that about it. It is pretty wimpy eating it straight up, but it melted well -I used it to make vegan enchiladas.--- On Tue, 11/10/09, Alice Leonard <alice wrote:

Alice Leonard <alice cheezly Date: Tuesday, November 10, 2009, 4:41 PM

 

Two top tips for using Cheezly:

If you're putting it on top of a dish (pizza, lasagna etc) don't add it until the last five or so minutes of cooking, otherwise (being relatively low in fat) it'll kinda disappear!

If you're not going to use it all within 7 days, store the excess in the freezer. It won't slice tidily once you thaw it, but it crumbles very nicely for cooking.

 

Oh a third tip - if you're using it to make a grilled cheese sandwich, run one side of each slice of bread under the tap - true! - and make your sandwich with the wet side next to the filling. It makes for extra meltiness!

 

On 11/11/2009, at 12:37 PM, Patricia A Squyres wrote:

 

 

 

 

WOW - good for you. Native Foods restaurant here in Southern California ( she has quite a few locations) appears to be using Cheesly in her menu items. What we have tasted is very good! So amazing that vegan food is becoming so mainstream - !!At Mother's Market today, I picked up a chub of the creamy cheddar and plan to use it in the next few days. Do you have tips for optimum use?Patricia Squyres(714) 299-6468(714) 974-7055 Fax--- On Tue, 11/10/09, Alice Leonard <alice (AT) angelfood (DOT) co.nz> wrote:

Alice Leonard <alice (AT) angelfood (DOT) co.nz>Re: ThanksgivingTuesday, November 10, 2009, 3:26 PM

I'm the New Zealand importer and distributor for Cheezly, and I love the stuff! Toasted sandwiches are my favourite way to use it.

 

 

On 11/11/2009, at 12:23 PM, Patricia A Squyres wrote:

Has anyone tried the daiya cheese or cheesly cheese yet? I am dying for a macaroni and cheese or grilled cheese sand (fat be darned) - dont know why - must be the fall season. Does anyone have a tried and true recipe for either?

[Guest guest]

Cheezly is pretty good, actually, it’s been available here in Australia for a while. But I’ve already learned to love pizzas and burritos and all kinds of things without cheese — so I don’t buy it. But if you are having a hard time giving up cheese, then yes — Cheezly can help. I thought the white cheddar one had the most flavour, and so it’s the only one I used, even for pizzas, etc. There just wasn’t enough flavor in the mozzarella one, though that did melt better, to make it worth bothering.

 

Anna

 

 

On 11/11/09 11:43 AM, " Jenn " <batmanusdmychina wrote:

 

I tried Cheezly when I was in London last year-I found it a bit odd texturally speaking. I don't know how to describe it exactly-it has a flour-like substance in there that jumps out at me - not sure that I like that about it. It is pretty wimpy eating it straight up, but it melted well -I used it to make vegan enchiladas.

[Guest guest]

thank you Patricia Squyres

(714) 299-6468

(714) 974-7055 Fax--- On Tue, 11/10/09, pipedream63 <pipedream63 wrote:pipedream63 <pipedream63Re: cheezly Date: Tuesday, November 10, 2009, 10:48 PM

 

 

 

Cheezly is pretty good, actually, it’s been available here in Australia for a while. But I’ve already learned to love pizzas and burritos and all kinds of things without cheese — so I don’t buy it. But if you are having a hard time giving up cheese, then yes — Cheezly can help. I thought the white cheddar one had the most flavour, and so it’s the only one I used, even for pizzas, etc. There just wasn’t enough flavor in the mozzarella one, though that did melt better, to make it worth bothering.

 

Anna

 

 

On 11/11/09 11:43 AM, "Jenn" <batmanusdmychina@ > wrote:

 

I tried Cheezly when I was in London last year-I found it a bit odd texturally speaking. I don't know how to describe it exactly-it has a flour-like substance in there that jumps out at me - not sure that I like that about it. It is pretty wimpy eating it straight up, but it melted well -I used it to make vegan enchiladas.