Say Cheese!

West London College hosted a ground-breaking cheese event on Wednesday, 7th August 2024. The event unveiled the latest innovations in plant-based, dairy-free cheese. The tasting focus group and menu development session introduced chefs and industry professionals to cheeses that boast superior quality, taste, and nutrition. The session was led by Chef Anthony Warner from New Food Innovation, a specialist Innovation Chef, food writer and plant-based expert.

Anthony said

“We really need this insight from top chefs in bringing new products to the market in the UK. This time its plant-based, dairy-free cheese and we’re very excited for the future.   It will be great to see the chefs experimenting with the mozzarella, burger cheese and cheddar”

Richard Fell, Commercial Director at New Food Innovation also attended session, he added:

“The star of the event was the new range of plant-based cheeses, formulated to be dairy-free, low in saturated fat, and completely devoid of palm and coconut oil. These cheeses are designed to meet the growing demand for healthier and more sustainable food options without compromising on taste. Attendees had the opportunity to experience first-hand the impressive advancements made in plant-based cheese technology.”

Developed using cutting-edge data modelling techniques at a leading UK university, these cheeses aim to offer a flavour profile and functionality that closely mimic traditional dairy cheese. This innovation is particularly significant for the out-of-home market, which includes restaurants, cafes, and other food service providers seeking to offer high-quality plant-based alternatives to their customers.

Cidalia Andrade, Head Chef at The Haus, Farringdon (Stonegate Group) made a mushroom and cheddar cheese, dairy-free risotto that proved a reel hit among her chef peers, she said

“I thought the cheddar worked really well, it gave an excellent flavour and texture that I wasn’t expecting from a plant-based cheese.  I very much enjoyed the day, it was a great cooking challenge and I learnt a great deal about plant-based and dairy-free cheese options that after today’s session, I fully intend incorporating into my menus.”

Ioannis Grammenos, Executive Chef of Heliot Steak House and Salvo Murolo created a plant-based Cheese and Mushroom Tart and plant-based Cheddar Cheese Toastie with Gherkins, Mustard and Black Pepper, he said

“I thought today was a great day, it was a unique opportunity to work with products that are not yet on the market and develop recipes and collaborate with other London chefs, all contributing to new product development for a large European dairy-free producer.”

Salvo added,

“Combining all the chefs’ skills with great produce and products has led to the creation of some really fantastic dishes – It’s great fun to meet and cook with such talented chefs from across London – A highly enjoyable day.”

Meanwhile, Nicole Webb, Commis Chef at Gordon Ramsay Burger (Harrods) made the famous ‘Shaun The Sheep’ Lamb Burger, in which she usually uses smoked cheddar cheese. Nicole modified the popular recipe and the smoked cheddar was swapped for dairy-free burger cheese slices, she said

“I noticed that the dairy-free slices didn’t melt the same way as regular cheese, however handling them I felt was the same as American-style burger cheese. Its great that we now have more options to cater for guests with lactose intolerance or those with reduced meat or vegan lifestyle choices which we are finding more and more common.”

Chef Lecturer Bob Carruthers made a 100% plant-based burger using Symplicity 80g SMASH burger patties, made with naturally fermented mushroom, onion and beetroot, which the chefs thought tasted wonderful.  He said

“Having recently judged the plant-based heats at the Quality Food Awards, I have had the opportunity to sample most plant-based burgers and dairy alternatives on the market.  My personal take is that I much prefer products like Symplicity that aren’t trying to mimic meat in any way and the dairy-free burger slices I used today worked very well with the SMASH burger patties – The future is looking very bright for plant-based burgers, which are soaring in popularity.”

School Food Mogul, Michael Catuogno of Naked Nosh created a -plant-based Moussaka with Summer Salsa, he said

“I felt the plant-based cheddar and mozzarella in the bechamel sauce and mozzarella in the tomato salad.  The cheddar could have melted a little bit more, but it torched well and feel that it is more suitable for cooked applications as opposed to fresh. Overall, I thoroughly enjoyed the day and great to meet lots of new industry peers.”

Marcilio da Silva, Chef Patron of 2 Dots Catering used Moving Mountains plant-based Quarter Pounder Burgers (made from mushrooms, onion, soy and pea protein) to make his 4^th July special of Plant-based Burger Deluxe with Cheesy Cajun Dirty Waffle Fries, he said

“I used the dairy free American-style burger cheese in my dish, I was quite impressed with the way it melted, the texture and the flavours was far better than I expected. The taste was by far one of the best if not the best plant-based, dairy-free cheese products that I have had the pleasure to cook with – An exciting time for chefs needing to explore more in the way of plant-based menu development.”

David Jordan, Head Chef his Sous Chef Simo Fabiola from Bonds Mayfair used plant-based cheddar and dairy-free mozzarella to make a Char-grilled Aubergine Steak with plant-based Mozzarella Arancini and a shard of plant-based cheddar, he said

“The shard worked! I was very pleased –  I was a bit worried about achieving the correct melt to make the shard, but happily behaved better than expected and I was able to create the perfect cheddar shard.”

David’s Sous Chef, Simo created a beautiful gateaux of cauliflower steak with creamy bean puree and chimichurri which she topped with dairy-free cheddar on the topping and also in the bean purée, she said

“I felt the plant-based cheddar melted perfectly, however I found it difficult to brown in the Salamander grill.”

The event not only featured a tasting session but also a demonstration of how these cheeses can be integrated into diverse menus and a valuable day of Continual Professional Development (CPD) for the chefs.

This is a crucial step towards the major industry launch planned for early 2025, which our Focus Group chefs will look forward to with much excitement.

With the increasing consumer shift towards plant-based diets, this event was certainly a pivotal moment for the food industry. It represents a significant leap forward in making plant-based options more appealing and accessible to the mainstream market. As is clear from the quotes, the participating chefs enjoyed an informative and delicious experience that highlights the future of sustainable and healthy eating.

If there are any chefs who are interested in contributing to future new product development workshops or participating in chef insight Focus Groups with New Food Innovation contact brogen@redcherry.uk.com

Photography by Carlos Farinha.