YEG Foodies Fall in Love with Prairie Melt: Part One
We had the exciting chance to deliver some goodie baskets recently, packed with Prairie Melt and some Good Stock take-and-bakes to a few Edmonton bloggers with a love for local food favourites. We’re super thankful for their help in testing out our brand new dairy-free cheese and we just had to share their reviews with all of you!
First up to put Prairie Melt to the test was mom of 2 boys, local event planner and co-founder of the blogging collective The Alberta Mamas, Deanne Ferguson.
“I have to say I was very skeptical with it being a vegan cheese, I have yet to find a vegan cheese that tastes and melts and has all of the cheesy goodness,” says Deanne.
“I’m so glad that I gave it a chance and tried it, it actually melts just like real dairy cheese but it’s made with a potato base.”
Next up we check in with Communications Strategist and Blogger Holly Hunka of Chandeliers and Champagne.
“I’m not going to lie, I really love cheese, and I know I shouldn’t considering it really doesn’t agree with me,” says Holly.
“That’s why I was so excited to try Prairie Melt. It’s dairy-free, no soy, no nuts and no gluten so it really appeals to a broad range of people.”
“Could I tell this was made with a plant-based non-dairy cheese? It’s different from the sharp cheddar recipe I make, but if I was served this at a restaurant, I’d just assume it was a lighter recipe,” says Holly.
#yegfood Explorer and Lifestyle Blogger Andrea Chan of Little Miss Andrea says, “It’s made from only five different ingredients so that’s pretty amazing. I was really excited to try out Prairie Melt because I personally really love cheese and I want to see how it stacks up against it,” says Chan.
“I feel like I say this about a lot of plant-based products but I honestly was surprised with how good this was. The Prairie Melt did melt nicely and has a nice flavour to it. If you didn’t tell me it could pass as a very mild, soft melted cheese.”
These are just a few of the reviews we’ve received so far and we’re super thrilled for all of the incredible support. Looking forward to sharing more from YEG food lovers later this month - stay tuned for part two!