On January 11th, Graze is proud to present a Vancouver first – a cheese & wine tasting event featuring exclusively non-dairy, nut-based cheeses.<\/p>\n
The cheeses are developed in house at Graze Vegetarian by Chef Karen McAthy, from ancient cultures roqueforti and camemberti and b. Linens (used in brevi and Linburger style “smelly” cheeses) – cultures traditionally and specifically used in traditional cheese making. These cultures are introduced to ground nuts, seeds and other natural ingredients and are even aged like their dairy counterparts.\u00a0This process produces, by definition, real cheese – without the inclusion of any animal products. And it’s delicious.<\/p>\n
“It’s an exciting new option for cheese lovers, vegans and people with dairy sensitivities”, says Graze owner Michael Lyons. “Cheese is the most common thing people miss when they eliminate dairy from their diet, and the grocery store alternatives have been extremely disappointing. Our nut-based cheeses allow people to revisit their love for cheese, and also consistently please even those who have no plans to drop dairy.”<\/p>\n
While cultured nut-based cheeses are gradually gaining a foothold in larger markets, this is a fledgling artisanal process, costly and time consuming to execute, and as yet veritably unexplored in the Vancouver market.\u00a0 But watch for Graze’s cheeses at farmer’s markets this year and for their upcoming book on the topic.<\/p>\n
“I’m a bit of a fermenting geek”, says Chef McAthy, whose enthusiasm for preserves, fermentation and culturing produces some delicious results for Graze’s menu, which includes an ever-changing ‘cheese’ plate.<\/p>\n
The cheese & wine tasting night will showcase at least 8 varieties of Graze’s cheese creations (from almond chevre to smoked cashew provolone to coconut kefir feta, etc…), as well as selections from the restaurant’s exclusively BC wine list.<\/p>\n
About Graze<\/strong><\/p>\n Our all-plant-based menu, including all of our wines, beers & spirits, incorporates as many locally & organically produced ingredients as possible. Building on this foundation, we also grow our own herbs & vegetables, collect rainwater for our garden, compost our kitchen waste, reduce\/reuse\/recycle everything we\u00a0 can, support ethical suppliers, reduce our power consumption, solar heat our hot water, are very particular about our paper and cleaning products and are always looking for ways to do even more.<\/p>\n Event Details<\/strong><\/p>\n Graze Restaurant On January 11th, Graze is proud to present a Vancouver first – a cheese & wine tasting event featuring exclusively non-dairy, nut-based cheeses. The cheeses are developed in house at Graze Vegetarian by Chef Karen McAthy, from ancient cultures roqueforti and camemberti and b. Linens (used in brevi and Linburger style “smelly” cheeses) – cultures<\/p>\n","protected":false},"author":2,"featured_media":29122,"comment_status":"open","ping_status":"open","sticky":false,"template":"","format":"standard","meta":{"_acf_changed":false,"nf_dc_page":"","wprm-recipe-roundup-name":"","wprm-recipe-roundup-description":"","_monsterinsights_skip_tracking":false,"_jetpack_newsletter_access":"","_jetpack_dont_email_post_to_subs":false,"_jetpack_newsletter_tier_id":0,"_jetpack_memberships_contains_paywalled_content":false,"_jetpack_feature_clip_id":0,"_jetpack_memberships_contains_paid_content":false,"footnotes":"","jetpack_post_was_ever_published":false},"categories":[75],"tags":[7208,6350,34558,1017,5791],"class_list":["post-29121","post","type-post","status-publish","format-standard","has-post-thumbnail","category-events","tag-featured","tag-graze-restaurant","tag-lower-mainland-events","tag-vancouver-cheese-tasting","tag-vancouver-vegetarian"],"acf":[],"yoast_head":"\n
\n3980 Fraser St.
\nSunday, January 11th
\nDinner service 5pm – 7pm
\nCost: $80\/pp
\nReservations required<\/p>\n","protected":false},"excerpt":{"rendered":"