Of our six currently available flavours, one of my absolute favourites is Zengarry's Gruyère with Cumin Seed. It was inspired by my pre-vegan days passion for Lankaaster Cumin Flavoured cheese made locally by Glengarry Fine Cheese in Lancaster, Ontario. I am not the only one who believes that cumin seed belongs in cheese, Glengarry Fine Cheese Lankaaster Cumin finished in the top 3 at the Royal Agricultural Winter Fair in the Flavoured Cheese category.
Zengarry's Gruyère with Cumin Seed is a semi-firm cashew cheese, cultured with probiotics, blended with a touch of coconut oil and miso and dehydrated to achieve the perfect mature, buttery finish. We use whole cumin seed for a fuller flavour, so you will notice them peppered throughout your wheel.
The complex flavour makes our Gruyère with Cumin Seed hold it's own on a cheese board. I love to serve it with Crunchmaster gluten-free rice and sesame crackers and dried apricots. Fresh mango chutney also pairs beautifully with this creamy treat.
My all time favourite sandwich is my variation of the Ruben; toasted rye bread spread with Zengarry Gruyère with Cumin Seed topped with capers, sauerkraut and some freshly ground black pepper. This packs a double dose of probiotics into one delicious sandwich. Although it does not travel very well since the moisture in the sauerkraut tend to make the toast soggy. So enjoy it freshly made.
It also makes an impressive Gruyère en Croûte with Mango Chutney.
I really hope this post has given you the confidence to give it a try, since, in my opinion, this stellar flavour is not receiving the attention it deserves! Break out of your comfort zone and try it at your next special event!
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