8/9

Parmela Creamery

There are a lot of tasty vegan cheeses that stretch and melt like the real thing (Daiya, Go Veggie!). But the great joy of eating cheese is tasting the nuances of fermentation—the same process that gives Roquefort its delightful funk. Parmela Creamery gets it right by grinding raw cashews into a creamy paste and culturing it into a tangy, dairy-free “cheesy” spread. The Kalamata olive flavor is divine.