Bushra Griffith
Chao Cheese is a vegan cheese alternative made by Field Roast. The product was launched in 2015 and is made from a combination of fermented tofu, called chao, and coconut oil. The result is a rich and creamy product that rivals dairy cheese in terms of flavour and texture. The original slices are available in a variety of flavours, including Creamy Original, Tomato Cayenne, Smoked Original, Spicy Original, and Garden Herb.
| Characteristics | Values |
|---|---|
| Type | Vegan cheese |
| Ingredients | Filtered water, coconut oil, corn and potato starch, modified potato starch, fermented tofu (chao), sea salt, natural flavor, olive extract, beta carotene, powdered cellulose |
| Flavor | Sharp, savory, mild, buttery, tangy |
| Texture | Creamy, smooth, melts like regular cheese, slightly rubbery, squeaky when cold |
| Variants | Creamy Original, Tomato Cayenne, Smoked Original, Spicy Original, Garden Herb, Spicy Tomato, Coconut Herb |
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What You'll Learn
Chao cheese is a vegan cheese
Field Roast, the company behind Chao cheese, was founded in Seattle in 1997 and has been creating plant-based meats and cheeses. In 2015, they decided to venture into the vegan cheese market with their new product, Chao Slices. The idea for Chao cheese was inspired by traditional Asian and European cuisines, fusing Vietnamese techniques for fermented tofu with Western-style coconut-based cheese.
Chao cheese is marketed as a "coconut cheese alternative", but reviewers note that there is no distinct coconut taste. Instead, the coconut is seasoned with fermented soybean curd, giving it a subtle, mild, and buttery flavour. The texture is smooth and Swiss-like, with a slight squeakiness when cold, and it melts and stretches like regular cheese, making it ideal for grilled cheese sandwiches and toppings.
Chao cheese has received positive reviews from those who have tried it, including those who were initially sceptical of vegan cheese. It has been praised for its taste, texture, and meltability, offering a satisfying alternative to those craving the experience of dairy cheese without compromising on taste or environmental concerns.
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It is made from fermented tofu
Chao cheese is a vegan cheese alternative that is made from fermented tofu. It was created by Field Roast, a Seattle-based vegan meat brand, in collaboration with a Greek cheese maker and a family in Taiwan. The process involves combining Vietnamese techniques for making fermented tofu with coconut-based cheese. The result is a rich and creamy cheese product that rivals dairy cheese in both flavour and texture.
Field Roast's Creamy Original Chao Slices are described as having a subtle, mild flavour, similar to Swiss or Provolone cheese. They have a neutral smell and a slightly rubbery texture. The slices melt and stretch like real cheese, making them ideal for grilled cheese sandwiches and other dishes such as pizzas and burgers.
The ingredients in Creamy Original Chao Slices include filtered water, coconut oil, corn and potato starch, modified potato starch, fermented tofu (made from soybeans, water, salt, sesame oil, and calcium sulfate), sea salt, natural flavour, olive extract (an antioxidant preservative), beta carotene (for colour), and powdered cellulose (to prevent caking). The product is gluten-free, containing no gluten ingredients, although it is not certified as such.
Chao cheese is a unique and innovative plant-based product that offers a tasty and environmentally friendly alternative to dairy cheese. It is a good option for those who are vegan or looking to reduce their consumption of animal-based products, without compromising on flavour or texture.
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Coconut oil is also a key ingredient
Coconut oil is a key ingredient in Chao cheese. The product is made primarily from coconut and flavoured with fermented tofu, or "chao", which is a popular street food in Vietnam. The tofu is seasoned with coconut oil to create a rich and creamy vegan cheese product that rivals dairy cheese in terms of flavour and texture.
Chao cheese is the result of a collaboration between a Greek cheesemaker and a family in Taiwan, brought together by Field Roast in Seattle. The product combines traditional Asian and European food cultures to create a unique, plant-based culinary fusion.
Coconut oil is a type of edible oil extracted from the kernel or "meat" of mature coconuts. It is high in saturated fat, which makes it very heat-resistant and ideal for high-temperature cooking such as frying. Coconut oil also has a long shelf life and does not require refrigeration, making it a convenient ingredient for food storage and transport.
In addition to its functional benefits, coconut oil contributes to the overall flavour and texture profile of Chao cheese. It provides a rich, creamy mouthfeel and enhances the product's meltability. The oil's high fat content also helps to carry and deliver the flavours of the other ingredients, such as fermented tofu, sea salt, and natural flavours.
Coconut oil is a key component in the formulation of Chao cheese, contributing to its distinctive taste, texture, and performance characteristics. Its inclusion in the ingredient matrix is a testament to the innovation and creativity that goes into developing successful plant-based alternatives to traditional dairy products.
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It is produced by Field Roast
Chao Cheese is produced by Field Roast, a company that makes plant-based meats and cheeses. They were founded in Seattle in 1997 and focus on using whole food ingredients. The idea for Chao Cheese was inspired by a trip to Vietnam, where Chef David Lee, co-founder of Field Roast, discovered fermented tofu, a popular street food in the country.
In 2015, Field Roast decided to enter the vegan cheese market by combining Vietnamese techniques for making fermented tofu with its own coconut-based cheese. The result is a rich and creamy vegan cheese product that rivals dairy in flavor and texture. The first products to come out of Field Roast’s Chao Creamery range were its Chao Slices, which are designed to be paired with the brand’s vegan meat deli slices. The original flavors included Creamy Original, Tomato Cayenne, and Coconut Herb. Today, the Chao Slices offering includes Creamy Original, Smoked Original, Spicy Original, and Garden Herb.
Field Roast does not try to mimic traditional dairy cheese flavors with its Chao Creamery products but instead aims to innovate new options that celebrate plant-based ingredients. Their Creamy Original Chao Shreds, for example, have a bold flavor and a sharp, savory bite that gives consumers the flavor they crave from cheese without the dairy. The shreds have a creamy texture that melts easily, making them a tasty topper for pizzas, burgers, and more.
In addition to their slices and shreds, Field Roast also offers block and dip options for their Chao Cheese, such as their Cantina-Style Plant-Based Queso, which is designed to mimic the flavor and texture of dairy-based queso.
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It is inspired by Vietnamese cuisine
Chao cheese is a vegan cheese alternative that is inspired by Vietnamese cuisine. It is made primarily from coconut and fermented tofu, a popular street food in Vietnam known as "chao".
The process of making chao cheese was inspired by Vietnamese techniques for preparing fermented tofu, which has a strong, sweet flavour and a soft, fatty texture. The tofu is combined with coconut oil, resulting in a rich and creamy product that rivals dairy cheese in terms of flavour and texture.
Field Roast, the company behind Chao cheese, was founded in Seattle in 1997 and has a focus on using whole food ingredients. They first entered the vegan cheese market in 2015 with their Chao Slices, which were designed to be paired with their existing vegan meat deli slices. The original flavours included Creamy Original, Tomato Cayenne, and Coconut Herb, with Smoked Original and Spicy Original introduced later as replacements for Coconut Herb.
The Creamy Original flavour has been described as having a subtle, mild taste similar to Swiss or Provolone cheese, with a neutral smell and a slightly rubbery texture. It melts and stretches like regular cheese, making it ideal for grilled cheese sandwiches and other dishes such as pizzas and burgers.
The development of Chao cheese was led by Chef David Lee, who co-founded Field Roast after taking inspiration from China's traditional soy-based vegetarian meats. The company's goal was not to mimic traditional dairy cheese flavours but to innovate new options that celebrated the brilliance of plant-based ingredients.
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Frequently asked questions
Chao Cheese is made from coconut oil and fermented tofu, which is called chao in Vietnam.
Yes, Chao Cheese is a vegan cheese alternative.
Chao Cheese has a mild, subtle flavour and a smooth, creamy texture. It has been compared to Swiss or Provolone cheese.
Chao Cheese is great for grilled cheese sandwiches and can be used in dishes like pastas, fajitas, pizzas, burgers, and cheesy mashed potatoes.
Chao Cheese can be found at most grocery stores in the vegan section.
