We were asked in for a tasting at the Whole Foods Coral Gables store, where associate specialty coordinator Kari Foley schooled us on all things Kite Hill.
The products just hit Florida stores, so you can find 'em now at your fave branch. No digging them out of the refrigerator next to the Daiya though. Instead, they're on display in the specialty section, paired with other American artisanal cheeses.
The only difference between Kite Hill's four varieties and your standard handcrafted cheese is the milk. In this case, they're utilizing almond and macadamia milks rather than goat, cow, or sheep. While the majority of vegan cheeses currently on the market include a whole host of ingredients, Kite Hill has only four: nut milk, salt, enzymes and cultures.
It's just cheese, folks.
The folks behind these dairy-free products are the cream of the culinary crop. The team includes vegan celeb chef Tal Ronnen; Monte Casino, former artisan cheese-making instructor at Le Cordon Bleu; Jean Prevot, a leading cheese-making overseer previously with Laura Chenel Chèvre; and Dr. Pat Brown, a Stanford University biochemist.
The end result is a product that's closer to the real deal than anything I've ever tasted before.