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News: Celiac.com: The Next Thing In Plant Based Cheese

Scott Adams

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Scott Adams Grand Master
Scott Adams
Posted

Louisville, CO - Reshaping convenient comfort food with its line of plant-based Cheese Style Dips, The Honest Stand took home a coveted NEXTY award for its signatureSpicy Nacho Dip and Mild Nacho Dip in the Best New Meat or Dairy Alternative category at this year's Natural Products Expo West ...

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Ennis-TX Grand Master
Ennis-TX
Posted

Hmm their cheeses use a potato base...tried this type before and I pick up on it straight away. I do normally prefer a cashew base, the flavor compliments for a cheese better. Favorites a Leaf Cuisine spreads like the smoked Gouda, and garlic and herb. Tree Line makes some godly ones in other areas, their scallion one is great in french dishes, and for dips. While their Herb one is quite good also. Kite hill, their plain cheese is a bomb, BUT their ricotta is dead on, their truffle and dill is addictive, and their cream cheese....I even ate it with the xantham gum in it and enjoyed it...despite the following misery.
Melt wise Miyoko Creamery makes a great mozzarella, bit too soft but it works. Daiya works in cases where you cook it into something or melt it, raw it is nasty, but as of last year I had to stop using them due to xantham gum. Lissanatti is a rare treat for me...due to the presence of casein it makes my autism flare up, it does not melt well but it does work great for flavor raw. 

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      By Aretaeus Cappadocia · Posted

      I'm not saying this is what you have, but your description reminds me of Morgellons, which are not very well understood. Here is a review from a reputable source. If it seems similar to your experience, you could raise this question with your Dr.  https://my.clevelandclinic.org/health/diseases/morgellons-disease
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      Celiac flare years after diagnosis

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