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Avellana’s Four Signature Hazelnut Cheese Flavors

Smoked Paprika fbSmoked Paprika: If you like mild and smoky umami, this cheese is for you. The Paprika peppers are roasted and smoked, then ground into a rich and deep red powder. This smoky spice blends well with our hazelnut cheese, adding another layer of complexity to the already smooth and creamy hazelnut cheese.

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Italian Herb: A piquant, earthy spice blend (organic Basil, organic Oregano, and organic Rosemary) is a perfect partner for our savory hazelnut cheese, creating a creamy and satisfying herbed experience.

Berbere Signature Cheese

Berbere: Twelve different spices (Organic Paprika, Sea Salt, Organic Cayenne, Organic Fenugreek, Organic Coriander, Organic Cumin, Organic Black Pepper, Organic Cardamom, Organic Cinnamon, Organic Clove, Organic Ginger, Organic Turmeric) are combined to produce Berbere, a spice blend that has its origins in Ethiopia. This wonderfully bold, spice blend adds a complex and zesty heat to our creamy hazelnut cheese.

Curry Signature CheeseCurry: Colorful, fragrant and incredibly rich, this beautiful and creamy cheese invokes the exotic flavors of India. The spice mix contains organic Coriander, organic Turmeric, organic Fenugreek, organic Ginger, organic Mustard Seed, organic Black Pepper and organic Cayenne.

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Want to order some cheese?

Cheese Wheel

Excited to try our vegan cheeses? Shoot us an email at avellana@avellana-creamery.com! Prices: $5 per parmesan, and $10 per Avellana signature cheese. Our signature cheese comes in 4 flavors: Smoked Paprika, Italian Herb, Berbere (a spicy blend), and Curry. We can deliver in the Eugene area (within 5 miles of downtown) for a $5 fee. Local Eugene folks can find us at Sundance, Capella,  Kiva and the OG Corner Market. All four of our signature cheeses can also be found in Portland, Oregon at Food Fight! Grocery.  Shipping outside of Eugene: 1 cheese is $7.65, 2-12 cheeses is $17. We take a lot of care to try and keep the cheeses cool and safe on their way to you. Cold packs, bubble wrap, shipping all add up (this is at cost for us, no handling included).

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Avellana Creamery

Our Mission: To produce divine artisanal vegan cheeses for all fine food lovers, using age-old traditional methods and the finest organic Oregon hazelnuts prepared with craftmanship, consciousness and compassion.

Finally, a great tasting, gluten-free, soy-free, and dairy-free cheese! Once you taste it, you’ll know the difference…

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Oregon Hazelnut Blossom

Purchasing our product has a high value return on many, many platforms. First and foremost, you get the best tasting vegan cheese money can buy! After that, the investments are endless. Whatever your agenda, I’ll bet we’ve got it covered: animal activism, animal rescue, local consumerism, slow food, slow money, organic agriculture, environmentally kind practices, recycling and reusing, food health (soy free, gluten free, organic, paleo-friendly) green packaging, and community building are just some of the campaigns that we will be supporting with our process and with our profits.

Avellana Creamery is a company founded on preserving the health of our planet and the health and well-being of all beings who live here. Our goal is to make delectable vegan cheese products to show consumers that there is a whole world of culinary possibility outside the realm of dairy, to show the world that we can have it all, compassion, health, and delicious artisanal food. Our hope is that the product itself will begin the process of raising questions in the minds of consumers, leading to an examination of whether our habits match up with our beliefs where food is concerned.

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Organic sprouted hazelnuts from Meridian Farm, Aurora, Oregon

What goes into making Avellana cheese? First of all, we start with whole, unbroken hazelnuts. Whole nuts retain their flavor better than broken nuts and so make a richer final cheese product. Whole nuts cost more, but we feel the end product is worth it. What makes our cheese different than other vegan cheeses?

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Avellana Cocoa Nib Boursault

Most vegan cheeses are made by grinding nuts into a paste then flavoring with salt and/or other spices. At Avellana Creamery we treasure the ideas of the past. We make our cheeses using the same ancient traditions that carried through century after century. We make our cheese not from nut paste, but from hazelnut milk. While we do have to finely grind the nut to make the milk, we remove all the fiber from the hazelnut, using only the remaining smooth, rich cream. It takes over two pounds of hazelnuts to make one pound of cheese. This increases the cost of our cheese compared with other vegan cheeses on the market, but the difference is evident in the final product. We focus on using fair trade, local, cultivated without chemicals or organic spices to finish our product. With no thickeners like agar or tapioca starch, no need to add nutritional yeast or miso to enhance the flavor, our vegan cheese is bursting with rich flavor all on its own. The essential flavor of the hazelnut is not masked by the fiber of the nut or covered over with outside flavorings. The cultures ripen only the most flavorful elements of the hazelnut producing a totally unique, healthy and divinely decadent experience in vegan cheese.

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Italian Herb, Smoked Paprika, and Berbere Spiced Boursault hazelnut cheeses

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New Indiegogo Campaign!

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Avellana Cocoa Nib Boursault

OUR INDIEGOGO CAMPAIGN! <–click here to get Avellana cheese!

It’s finally up and running and the clock is ticking down. We’ve got 44 more days to raise $8,000 toward getting Avellana in a store near you! The awesome thing about indiegogo is that donating here is a win-win situation. You get a chance to try our fantastic cheeses before they’re sold in stores or at Farmer’s Market. The perks we incorporated into our campaign are big to small: depending on what you donate, you can get as much as a wine and cheese party (6 flights of Avellana cheese and 6 bottles of well paired Oregon wines) for 12 people with all the fixin’s, plus a bunch of other fun stuff.

If you’re into vegan food, organic agriculture, community building, animal activism, or saving the planet, check out our indigogo crowd funding campaign. If you can’t donate, like it and share it. Every little bit goes a long way. Thanks!!

The Avellana Team

aka: Sue and Marika

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(Andrea Mantegna 1457,  German: Altarretabel von San Zeno in Verona, Triptychon, Mitteltafel: Thronende Madonna und Engel)

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COMING SOON: A New Renaissance in Cheese

smoked paprika

 

Our Mission: To produce divine artisanal vegan cheeses for all fine food lovers, using age-old traditional methods and the finest organic Oregon hazelnuts prepared with the highest level of craftsmanship, compassion, and consciousness.

When I think about artisanal cheese making, my first thought is always of a cheese monger at a busy street market in the times of the Renaissance. She has on an apron and her hair is covered with a white cloth. Her wares are neatly displayed, wrapped in brown paper, tied with strand of twine. She’s in the middle of a sale with the local vintner who always buys from her because her cheeses are the finest and pair best with his famous wines.

The Renaissance cheese monger has a deep relationship with the land around her because if the land is in trouble, her livelihood is threatened. She knows her neighbors and her understanding of community is wide, because she depends on the connections she makes within her community to survive. She works hard to make the best quality product that she can because of her passion for her trade.

All aspects of our cheese making methods hearken back to a time when products were made by skilled workers, artisans, workers who used old and time tested recipes, workers who knew their trade like the back of their hands. And yet, while we always honor the wisdom of the past, our product also brings a breath of new life and compassion to the  traditional methods by making the shift from dairy cow milk to fresh hazelnut milk. Like the Renaissance cheese monger, we deepen our connection to our community by purchasing organic hazelnuts from Meridian Hazelnut Farm, a 48 year-old family farm right here in our Emerald Valley.

The alchemical processes that are required to make liquid milk into solid cheeses are different with hazelnut milk and dairy milk. It took me a year of experimentation to get the exact recipe right, toiling over a bubbling pot, stirring, measuring, timing the addition of ingredients down to the second. The secrets are in the details, but overall we use the most basic of all cheese making formulas to release the smooth, rich cream from the fibrous cellulose of the hazelnut. We make our cheese the way cheese has been made for thousands of years and we do it without exploiting animals. We feel that the time has arrived to spiral upward in evolution, to bring a new wave of compassion and consciousness to these processes.…and all that passion and love of the trade is evident in our final insanely delicious product.

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Avellana Blueberry Basil Boursault

Times are changing and people are becoming more and more aware of the effects their individual choices make on the whole interconnected organism that is our world. Organic hazelnut milk  means less exploitation of other living animals, less strain on our already overtaxed environment, and better health for you, the compassionate consumer.

Our cheese will be available at the Eugene Farmer’s Market in June of 2014 and other venues , stores and restaurants as we grow!

 

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