Miyoko’s Kitchen – Vegan Artisanal Cheese

One of the first things that came to mind after I had the opportunity to be in New York for a week last month was ordering a box of Miyoko’s Kitchen artisanal vegan cheeses. Since they don’t (and still don’t) ship to Canada, I’ve been watching people’s unboxing photos with a huge amount of envy, and a touch of heartache. We have a US mailbox, and it briefly crossed my mind to send an order there, but it’s “perishable” so that makes things a bit more complicated. Plus the 2-3 hour drive time to Niagara Falls, plus customs, plus, plus, etc. The doorman at the NYC apartment I was staying at also mentioned they normally don’t accept packages marked as perishable either, so I was glad they did this time (especially since it was the day before American Thanksgiving, and picking up a package that day would have been impossible.) I ordered the “Party Platter” which has the largest assortment of Miyoko’s Kitchen cheeses containing: Double Cream Sundried Tomato Garlic French Style Winter truffle Aged English Sharp farmhouse High Sierra Rustic alpine Fresh Loire Valley in a Fig Leaf and my order contained a limited edition Double Cream Garlic Herb What can I say that hasn’t already been said? This was one of the most exciting deliveries I’ve gotten in a long time, so I was already primed to love everything. I was never a fancy dairy cheese person, though I imagine I would have been had I not gone vegan…

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