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New Formulation!

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We have an exciting announcement!! Avellana Signature Cheeses have a new name and a new ingredient: Avellana Hemp and Hazelnut Signature Vegan Cheese! We’re super excited about the shift because it makes our cheeses SO MUCH MORE AWESOME. The body of our cheese is now firmer, less oily, and more beautiful while maintaining our usual unique Avellana flavor. Using fresh milk made from organic hemp seeds together with fresh hazelnut milk makes for a creamy, slightly nutty and ridiculously delicious vegan cheese.

Hemp seeds are a well-balanced and easy to digest vegan protein source that includes all of the essential amino acids. Hemp has many other benefits including antioxidants and minerals, abundant fiber, chlorophyll, vitamins and omega-3 and -6 essential fatty acids. Hemp seeds are arguably the most nutritious seed in the world making them a hearty and healthy addition to our Signature cheeses. Best of all, hemp seed is incredibly eco-friendly, requiring less water, fertilizers, and land than other plants used for similar purposes.

We’re counting the days until we can use Oregon organic hempseeds, but in the meantime our organic hemp hearts are still grown in the Pacific Northwest Canadian province of British Columbia. Give it a try and let us know what you think! Saving animals and protecting our environment has never been so delicious.

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Nuts are not the enemy!

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Even though we don’t do much with almonds here at Avellana, we really do love all nuts and seeds almost equally. As the threat and reality of drought comes clearer to us on the west coast, I’m hearing more and more talk about how much water it takes to produce almonds. This has definitely left me scratching my head at the twists and turns the human mind will take in order to avoid looking at the white elephant sitting in the cheese drawer of the fridge.

If it takes 1.1 gallons of water to produce one almond and there are around 100 almonds in a pound, it stands to reason that one pound of almonds uses 110 gallons of water during it’s production. In comparison, it takes 1,817 gallons of water to produce one pound of beef. It takes 700 gallons of water to produce one pound of cheese.

Dairy products contribute the single largest share of farm income [in California’s economy.] (from Wikipedia)

Meat and dairy production have a far greater negative impact on drought stricken California. Why are almonds taking the blame? Do away with almonds and you’ll still have the problem. We fear our beloved hazelnuts will be next! Not really, but the hard truth is that animal agriculture ravages the environment. The time for cognitive dissonance has passed. It’s time for a new renaissance in our food choices! We can make fully informed decisions on what we buy and how it affects our Earth.

Rock on nuts and seeds!

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Avellana Products now Available Online at VeganEssentials.com!

We are so very excited to be able to announce the news that all Avellana products are now available to order through the fine folks at Vegan Essentials, one of the most comprehensive online all vegan shops. Now everyone can get every flavor of Avellana Signature Cheese, Avellana Parmesan and Avellana OG Hazelnut Flour delivered right to their door!

Click here to find all our signature cheese flavors at Vegan Essentials!

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Click here to find our Vegan Parmesan at Vegan Essentials!

Avellana Hazelnut Parmesan

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Avellana’s Products – Vegan and Gluten Free!

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Smoked Paprika: This is one of our bestselling cheeses. 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 hazelnut and hemp cream, adding another layer of complexity to the already smooth and nutty cheese.

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

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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 hemp hazelnut cheese.

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Curry: 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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Pesto: Made with organic basil, garlic and lemon pepper. The flavors mix together to create a warm and fragrant cheese that will practically transport you to a European pub in the 1800’s. Avellana Hazelnut Pesto Cheese pairs perfectly with a glass of wine, ale, or strong hot tea.

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Currant: The currant may be small, but it’s flavor is mighty and it blends with hazelnut hemp cream like a dream. It’s a little bit tart and a little bit sweet and a whole lot divine…try it on crackers or toast with fresh fruit for a truly sublime experience.

Avellana Hazelnut Parmesan

Avellana Hazelnut Parmesan: Handcrafted from organic Oregon hazelnuts, this parmesan alternative has a deliciously addictive nutty, cultured flavor that’s perfect with soups, salads and pasta.

100% Organic Hazelnut Flour

Avellana Organic Hazelnut Flour: Hazelnut flour is low in carbohydrates, high in protein and is a fantastic source of fiber. Sweet with a mildy nutty taste, it’s the perfect addition to pie crusts, cookies, breads and cakes. Simply substitute 1/3 of the called for flour in a recipe with Avellana for delicious and nutritious results.

All of our products are created and packaged in a dedicated gluten free facility.

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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

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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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