Spicy Cheddarish →
This one happened because Reggie grabbed the wrong pepper. We kept it.
Millet base, bright, tangy, clean — and then crushed red pepper woven through, building to a heat that sneaks up on you and sticks around. Firm, grateable, and more interesting than it has any right to be for something that started as a mistake.
We don't make it often. It's finicky. But when we do, it goes fast — and one loyal customer special-orders it specifically for her broccoli cheddar soup, which she insists is the best she's ever made.
The perfect bite: finely grated over a bowl of broccoli cheddar soup. She's not wrong.
Tasting notes: bright, tangy cheddar foundation with crushed red pepper heat that builds and lingers
Texture: firm and grateable — best served cold
Size: 6.5 oz wheel
Pro tip: grate it over Cincinnati-style chili for a local spin that actually makes sense
Storage & Serving: Keep refrigerated, wrapped tightly. Freezing not recommended. Best served cold on a board — and exceptional melted into soups and baked dishes where the heat wraps around it. Grilled cheese works, but this one takes its time.
Ingredients: Millet, Water, Coconut Oil, Cultured Vegan Butter (Organic Coconut Oil, Organic Cultured Cashew Milk {Filtered Water, Organic Cashews, Cultures}, Filtered Water, Organic Sunflower Oil, Organic Sunflower Lecithin, Sea Salt), Olive Oil, Lemon Juice, Miso (Water, Organic Soybeans, Organic Rice Koji {Organic Rice, Koji [Asparagus Oryzae]}, Sea Salt, Yeast), Apple Cider Vinegar, Himalyan Sea Salt, Nutritional Yeast, Kappa Carageenan, Crushed Red Pepper, Tomato Paste, Dijon Mustard (Water, Mustard Seed, Distilled Vinegar, Salt, Citric Acid, Sodium Meatbisulfite), Spices, Lactic Acid (From Sugar Beets), Red Onion, Shiitake, Sesame Seeds.
Contains: Cashews, Coconut, Sesame and Soy.
Processed in a facility that also processes Almonds, Pecans, Pistachios, Walnuts and Wheat.
